This year at the state fair, I decided to create a filipino dish: palabok. It is similar to spaghetti in which it consists of noodles, sauce, and toppings. Usually palabok is traditionally made with shrimp and egg. I decided to put a vegetarian twist.
Lug lug noodles
2 teaspoons of anatto powder (coloring)
3 Table spoons of vegetarian broth
2 Table spoons of minced ginger
3 Table spoons of minced garlic
3 shredded carrots (the threads were thick)
1 large onion
2 Cayenne peppers chopped
a handful of chopped scallions
2 table spoons of cornstarch in a cup of water (to thicken the sauce)
1 block of Tofu
First you sautee the garlic until lightly brown, add the onions, add the carrots when the onions become transparent, and add salt. Meanwhile, a separate pot should be brought to boil to add the noodles in. The noodles are done when a strand can be pinched to break, but not too easily, if it is easy to pinch then the noodle is too soft if it is difficult to pinch it is too hard. Another pot should have 4 or 5 cups of water brought to a boil. Once the water starts boiling, add the anatto, cayenne peppers, sauteed vegetables, vegetarian broth and the cornstarch solution. After the noodles are drained and washed, place the noodles in a serving tray. Put a little sauce and distribute it to all the noodles, then pour the rest of the sauce on top. Add any toppings you like! I like to add fried tofu, fried shiitake mushrooms, and a chopped egg.
For times sake at the fair, I skipped frying the tofu and the shiitake mushrooms.
I had a wonderful time cooking at the state fair!