AuthorBiteSizedPalabok Lasagna is a bold, flavorful fusion of two beloved comfort foods: classic Italian lasagna and Filipino palabok. This dish layers indulgence and tradition into every bite. Imagine tender lasagna sheets stacked with a rich tinapa (smoked fish) bechamel, bringing a smoky, creamy twist to the dish. In between, a savory pork meat sauce simmered in shrimp stock adds depth and an umami-packed punch, paying homage to the seafood essence of traditional palabok.
Each serving is generously topped with crispy fried garlic, fresh spring onions, and a crunchy layer of crushed chicharon, offering an exciting contrast of textures and bold Filipino flavors. Whether you’re a fan of palabok or lasagna, this innovative dish brings the best of both worlds to your table, making every bite a unique and delicious experience! Palabok Lasagna is a creative, hearty dish that delivers comfort and adventure in every layer, perfect for impressing guests or simply indulging in a bold twist on familiar favorites. It’s a true celebration of flavors that brings together the best of both culinary worlds!
In a pot, heat the annato seeds and oil until the oil turns orange. Discard the seeds. Cook the shrimp until it turns pink. Set aside.
Add the shrimp heads and shell and cook for 2 minutes until fragrant. Discard the head and shells after.
In the same pan, saute the garlic and red onions for 3 minutes. Add the ground pork and cook for 5 minutes.
Pour in the pork stock and simmer the sauce for 15 minutes.
Thicken the sauce with cornstarch slurry then season with patis, salt and pepper. Set aside.
In a pan, melt the butter. Add the flour to make the roux.
Gradually add the milk and simmer until the sauce thickens.
Fold in the tinapa flakes then season with salt and pepper.
In a baking pan, arrange the lasagna noodles then top with palabok sauce, tinapa bechamel, cooked shrimp and chicharon. Make another layer until the baking pan is filled.
Top with cheese then broil for 5-10 mins until the cheese melts.
Garnish with boiled eggs, crushed chicharon, green onions and fried garlic.
Ingredients
Directions
In a pot, heat the annato seeds and oil until the oil turns orange. Discard the seeds. Cook the shrimp until it turns pink. Set aside.
Add the shrimp heads and shell and cook for 2 minutes until fragrant. Discard the head and shells after.
In the same pan, saute the garlic and red onions for 3 minutes. Add the ground pork and cook for 5 minutes.
Pour in the pork stock and simmer the sauce for 15 minutes.
Thicken the sauce with cornstarch slurry then season with patis, salt and pepper. Set aside.
In a pan, melt the butter. Add the flour to make the roux.
Gradually add the milk and simmer until the sauce thickens.
Fold in the tinapa flakes then season with salt and pepper.
In a baking pan, arrange the lasagna noodles then top with palabok sauce, tinapa bechamel, cooked shrimp and chicharon. Make another layer until the baking pan is filled.
Top with cheese then broil for 5-10 mins until the cheese melts.
Garnish with boiled eggs, crushed chicharon, green onions and fried garlic.
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