Sunday, February 20, 2011


½ kg. bihon, soaked in water until softened then drain
Palabok Sauce
¼ cup atsuete seeds soak in
¼ cup water
2 cups shrimp juice
6 tablespoons Gold Medal all-purpose flour
½ cup water
Salt or patis and pepper
1 cup cooked pork, cut into strips
2 pcs. fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs hard (boiled then sliced)
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tbsp. fried garlic

1. Prepare palabok sauce: Strain atsuete then combine atsuete water with shrimp juice in a saucepan. Disperse flour in water then add to the pan. Bring to a boil and cook with constant stirring until thick. Season to taste.
2. Boil water in a pot. Place noodles in a bamboo strainer. Dip in the boiling water and cook until tender but firm. Drain well. Transfer to a platter.
3. Top noodles with sauce. Over the sauce, arrange the pork and tokwa pieces. Sprinkle with tinapa and chicharon. Garnish with sliced egg, shrimps, spring onions and garlic. Serve with calamansi.

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