INGREDIENTS:
- Hobe Special Palabok
- Pancit Luglug
- (Cornstarch Nooldes)
- 16oz Hobe Special Palabok Pancit Luglug soaked in water for 30 minutes and drained.
Palabok Sauce:
- 1 tbsp cooking oil
- 1 red onion (chopped)
- 1/4 cup atsuete (annatto) seeds soaked in
- 1/4 cup water
- 2 cups shrimp juice
- 6 tbsp all-purpose flour
- 1/2 cup water
- Salt, fish sauce, pepper powder.
Toppings:
- 1 tablespoon minced fried garlic.
- 2 pc fried tokwa (beancurd), cubes
- 2 pc eggs, hard boiled and sliced
- 4 oz cooked meat, cut into strips
- 4 oz boiled and shelled shrimps
- 1/2 cup flaked tinapa (smoked fish)
- 1/2 cup crushed chicharon
- 1/2 cup onion leaves, finely chopped
PROCEDURE:
- Boil water in a pot.
- Dip noodles in the boiling water and cook for fifteen minutes or until tender but firm.
- Drain well , transfer to platter.
- Palabok Sauce: Saute re onion in cooking oil. Strain atsuete then combine atsuete water with shrimp juice in a sauce pan. Mix flour in water then add to pan.Bring to a boil and cook with constant stirring until thick. Season to taste.
- Toppings: Top noodles with sauce. Over the sauce, arrange the meat and tokwa pieces. Sprinkle with tinapa and chicharon. Garnish with sliced egg, shrimps, spring onions and garlic. Serve with Kalamansi.
Source: Pinoy Cook
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