Palabok
by Chef's Classics
INGREDIENTS:
½ kilo rice noodles or bihon, boiled and drained
½ kilo shrimp, peeled and deveined, steamed
3 eggs, boiled and cut into wedges
1 cup chicharon, ground
1 cup tinapa flakes (optional)
½ cup green onions, finely chopped
¼ cup garlic, fried
5 pieces calamansi, sliced
For the sauce:
½ kilo ground pork
2 cups pork broth
2 cups shrimp stock
8 tbsp flour
3 tbsp cooking oil
1 tbsp annatto seed, soaked in 4 tbsp warm water
3 tbsp fish sauce
½ tsp ground black pepper
3 cloves garlic, chopped
1 pc onion, chopped
Salt to taste
INSTRUCTIONS:
1. In a Chef’s Classics Camomile Sauce Pan, heat the oil over medium heat. Sauté garlic and onions.
2. Add ground pork and cook until brown.
3. Mix in the flour and stir well.
4. Add annatto, fish sauce, shrimps stock and pork broth. Bring to a boil and simmer for 5 minutes.
5. Simmer until sauce becomes thick.
6. Season with salt and pepper.
7. Transfer the cooked noodles to a serving plate and pour the sauce.
8. Arrange the toppings over the sauce and garnish with green onions.
9. Serve with calamansi.
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