Pancit Palabok Recipe

INGREDIENTS:

• 1 pack (1 lb) rice noodles (bihon)

For the Sauce:

• 2 tbsp cooking oil
• 3 cloves of minced garlic
• 1 tbsp annatto powder
• ¼ cup of fish sauce
• 1/2 cup of dried small shrimps or hibe
• 3 cups shrimp stock
• 1 teaspoon of cornstarch, dissolved in 1 tablespoon of water

For the Toppings:

• 1 cup lechon kawali or bacon strips
• 2 pieces fried firm tofu (tokwa), cubed (Optional)
• 2 hard boiled eggs,sliced
• ½ cup cooked squid slices (boiled or steamed)
• ½ cup cooked shrimps (boiled or steamed)
• 1/4 cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 4 pieces calamansi

INSTRUCTIONS:

1. In a deep dish, soak rice noodles in water for about 2 to 3 minutes or until just softened and drain well.
2. Make the sauce. Heat cooking oil in a pan, sauté minced garlic until light brown. Add shrimp stock, annatto powder, fish sauce, dried small shrimps or hibe, simmer for 2-3 minutes. Add the cornstarch gradually while stirring until the sauce becomes thick.
3. In a boiling water, add the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked.
4. Remove the strainer from the pot and drain the liquid from the noodles. Place the noodles in the serving plate. Make sure to serve it hot to avoid sticking.
5. Pour the sauce on top of the noodles then arrange the toppings over the sauce. Drizzle it with fried garlic and onion leaves with calamansi on the side.
6. Serve 

Source: Gutom Ako

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