Pancit Palabok Recipe

INGREDIENTS:

To cook, you will be needing 1/2 kg bihon, soaked in water until softened then drain.

For the sauce, prepare the following:

• 1/4 cup atsuete seed
• 1/4 cup water
• 2 cups shrimp sauce
• 6 tablespoon all-purpose flour
• 1/2 cup water
• 2 eggs, beaten
• fish sauce
• ground pepper
• 1/2 teaspoon cooking oil

Palabok or toppings:

• 1/2 cup fried pork strips
• 1/2 cup flaked fried fish
• 1/2 cup adobong pusit, cut into bits
• 4 hard-boiled eggs, sliced
• 1 cup cooked and shelled shrimp
• 1/2 cup spring onion, finely chopped
• 1/4 cup garlic, cut into bits & fried

*Missing is chicharon for toppings. Also, I replaced tinapa (smoked fish) with fresh fired fish.

INSTRUCTIONS:

1. Boil water in a pot and dip the soaked bihon for 2-3 minutes then drain. Set aside.

Sauce:

1.  Pour the cooking oil on the atsuete. The oil will extract more color from the seeds. Add 1/2 cup water.
2. To make a shrimp sauce,boil the shrimp for 5 minutes. Remove the shrimp from the pot and remove the shrimp shell. set aside the shelled shrimp for toppings. Pound the shell and add again in the pot and bring to a boil.
3. Combine the atsuete water with the shrimp sauce.
4. Disperse fluor in water and add to the sauce pan.
5. Simmer the mixture with constant stirring until thick,
6. Add beaten egg.
7. Season to taste.

A minute before serving:

1. Place the cooked noodles to a platter.
2. Top the noodles with the sauce.
3. 1Over the sauce, arrange the toppings.

Source: Pot Pot Cooks

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