Palabok congee topped with shrimp, boiled egg, and toasted garlic.
Servings: 4 people
- 1 cup rice washed
- 1 piece Knorr Shrimp Cube
- 10 pieces shrimp
- 1 cup chicharon
- 4 pieces eggs
- 1/4 cup tinapa flakes
- 1 piece onion minced
- 4 cloves garlic minced
- 1/4 cup toasted garlic
- 1/4 cup annatto oil
- 4 cups water
- Patis and ground white pepper to taste
Boil shrimp in 2 cups water for 30 seconds. Set the shrimp aside. Save the water for later.
Heat annatto oil in pot. Saute garlic until it starts to brown. Add onion. Continue sautéing until soft.
Add rice. Cook for 30 seconds.
Pour water used to boil shrimp along with the remaining water. Let boil.
Add Knorr Shrimp Cube. Stir.
Add tinapa flakes. Stir occasionally and cook in low heat until the rice gets fully cooked and the texture becomes mushy.
Season with pats and ground white pepper.
Transfer to a serving bowl. Swirl some annatto oil on top and then top with chicharon, shrimp, toasted garlic, tinapa flakes, and green onions.
Serve hot. Share and enjoy!
Calories: 344kcal | Carbohydrates: 62g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 416mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg