Noi is Filipino excellence. It used to be called Asian Noodles. The name has recently changed, but the wonderful Filipino food is the same, says pleasurepalate.
Pansit palabok is rice noodles with shrimp, deep-fried squid, hard-boiled eggs, and crushed chicharrones. The sauce is made from shrimp juice and atchuete (a.k.a. annatto or achiote) oil, balanced with a shot of lemon juice.
Another favored dish, bicol express, is seafood cooked in a mildly spicy coconut sauce, with just enough seasoning to cut through the sweetness of the coconut milk. It’s also plenty generous in the seafood department, with clams, mussels, squid, and shrimp.
Filipino fried chicken isn’t batter-fried. It’s simmered in a mixture of soy sauce, black peppercorns, vinegar, and bay leaf, then deep-fried naked to dark golden brown, so that the flesh itself is a bit dry, but the chicken skin is deliciously crispy. Dip it in some banana ketchup and you’ll be a happy camper, says pleasurepalate.
643 N. Spring Street, Los Angeles
Board Link: REVIEW w/ pics: Feeling Filipino Love for Noi