Blog Post Activity (Regalado)

Eugene E.
Regalado BSBA BA
BA-AN 45P September 22, 2023
SEO CONTENT
A blog is one of the easiest ways to create a regular stream of effective SEO content. If you want
to generate traffic through search, it’s best to do keyword research before you start writing. This
way, you can focus on keywords for which a certain amount of search volume already exists
(keywords people are already searching for information about).
In this activity, you are going to write a blog post for your food blog site “What’s Cooking in my
Kusina”. You may choose any food you want to write about (e.g. soup, fried chicken, etc.)
Note:
1. You may use “keywordtool.io” or "wordstream.com" to search for popular keywords as
Google Keyword Planner is no longer for free. You may also use Google Trends.
2. If people search web with keywords, and you want to optimize your content for search,
you must know the keywords people use when searching. Choose the best keywords when
creating your blogs.
3. Your blog must contain at least 200 words and will be subjected to Grammarly for
plagiarism check.
What’s Cooking in my Kusina
Title: "A Culinary Adventure: Exploring the Philippines' Pancit Palabok Delights"
One of the best Filipino Cuisine that everyone must
have to visit here in the Philippines. Pancit Palabok or
Pancit Malabon. Pancit palabok is a well-liked noodle dish
with a wide range of preparations in each region. It has a
creamy sauce with shrimp and pork flavoring and an orange
tint from annatto. Depending on the type of noodles used,
pancit palabok can be topped abundantly with chicharon bits,
shrimp pieces, and green onions and served with a boiled egg
and calamansi on the side. While Malabon and Luglug are
versions that employ thicker rice noodles for folks who enjoy
noodles with a bite, Palabok frequently uses thin rice noodles.
Keeping true to its rich but fresh seafood components, some
pancit palabok or malabon variations additionally incorporate
crab fat to the sauce and add pieces of squid as decoration.
I set out on a unique culinary journey in the heart of
the Philippines, where hopping markets and mouthwatering
street food call. The air was filled with the mouthwatering aroma of regional specialties, but
Pancit Palabok captured my attention. This is the account of how I came to discover the world of
this well-known Filipino cuisine.
My search started at a modest restaurant hidden away in a small lane. I had a chance
encounter with Lola Remy, the creator of the wonderful Palabok sauce, there. She revealed the
recipe for her sauce, a deft fusion of ground pork, shrimp broth, and regional spices, with a glint
in her eye. Every spoonful was a revelation, dancing on my taste in a symphony of flavors.
The noodles in Pancit Palabok are what give it its heart and soul. These well-cooked rice
noodles are delicate and just a little chewy. Like sponges, they absorb the salty sauce, resulting in
a seamless fusion of flavor and texture that is nothing short of extraordinary.
The toppings arrived in a vibrant procession as the noodles encircled the sauce. In a sea
of crispy chicharrón, the crunchy pork cracklings that provided an exciting contrast, plump,
delicious shrimp stood triumphantly. Sliced hard-boiled eggs offered a creamy element, while
chopped fresh parsley and scallions added a splash of color and freshness.
Calamansi, a citrus fruit indigenous to the Philippines, and a squeeze of lime were used
to finish this masterpiece. Every bite was enhanced with a rush of flavorful taste thanks to their
acidic zest, which served as the conductor of this culinary orchestra.
The Pancit Palabok, which was presented on a banana leaf,
was a piece of art. Each of its toppings was artfully organized, adding
to the dish's aesthetic appeal. Both the eyes and the taste receptors
were treated to a feast.
Pancit Palabok was more than simply food to me as I relished
each morsel; it was a tale of tradition, flavor, and Filipino heritage. I
had the impression that I was piecing together the rich gastronomic
tapestry of the Philippines with each bite.
In conclusion, my experience with Pancit Palabok was a revelation and proof of the
ability of food to unite people with one another and with their culture. Therefore, the next time
you visit the Philippines, experience Pancit Palabok instead than just eating it. Let the history,
flavors, and textures of this food take you to a place where each bite reveals a tale that is both
distinctively Filipino and indescribably exquisite. In addition to savoring the delightful flavors
and experiencing the rich taste of Philippine's Pancit Palabok, I had the privilege of learning Lola
Remy's secret Pancit Palabok recipe. Allow me to pass along this fantastic recipe to you.
Here's Lola Remy's Pancit Palabok recipe for you to enjoy:
Ingredients:
For the Noodles:
8 ounces of rice noodles, preferably the thinner kind

water to be heated
1/fourth cup of cooking oil
Regarding the palak sauce:
 50 g of ground pork
 boiled and minced half a cup of shrimp
 1/4 cup patis (fish sauce)
 1 cup of shrimp broth (made by putting boiling shrimp heads and shells)
 2 tablespoons of regular flour
 2 teaspoons of annatto (achuete) powder
 0.5 cups of water
 pepper and salt as desired
 For the toppings:
 2 sliced hard-boiled eggs
 Crushed half a cup of chicharrón (pork cracklings)
 2 teaspoons chopped green onions
 14 cup chopped fresh cilantro
 1/4 cup lime or calamansi wedges
Instructions:
For the Noodles:
Rice noodles should be boiled in accordance with the directions on the package until they
are soft but still somewhat firm, typically 5-7 minutes. Drain, then set apart. To prevent sticking,
toss the cooked noodles with 1 tablespoon of cooking oil. Stay warm.
For the Palabok Sauce:
 A tablespoon of cooking oil should be heated in a pan over medium heat. Cook the
ground pork, stirring occasionally, until brown.
 When the shrimp are pink, add them and simmer for a further two to three minutes.
 Add the annatto powder and all-purpose flour and stir. To get rid of the raw taste of the
flour, cook for about 2 minutes.
 Fish sauce and shrimp broth should be added while constantly swirling to prevent
clumping. Simmer for about 5-7 minutes, or until the sauce thickens. Adding a little more
water will thin it out if it gets too thick.
 Add salt and pepper to taste when preparing the sauce.
Assembly:
 The cooked rice noodles should be arranged on a serving dish.

 Make sure the noodles are covered with all of the prepared Palabok sauce.
 Sliced hard-boiled eggs, crushed chicharrón, minced green onions, and fresh cilantro are
garnishes that go on top of the sauced noodles.
 For an additional flavor boost, serve with slices of calamansi or lime.
 Now, thanks to Lola Remy's cherished recipe, you have your very own homemade Pancit
Palabok. Savor the rich flavors that make this delectable Filipino dish a genuine classic
by sharing it with family and friends.

Blog Post Activity (Regalado)

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Blog Post Activity (Regalado)

Uploaded by

Copyright:

Available Formats

Eugene E.

Here's Lola Remy's Pancit Palabok recipe for you to enjoy:

8 ounces of rice noodles, preferably the thinner kind

Regarding the palak sauce:

For the Noodles:

For the Palabok Sauce:

 The cooked rice noodles should be arranged on a serving dish.

You might also like