Pancit Palabok

By chuck

Ingredients

• 1 pack rice sticks noodles or bihon
• 1 cup smoked fish shredded
• 1 tofu(tokwa) fried and cut into small cubes
• 1/2 kilo shrimp or frozen shrimp
• 1/4 kilo ground pork
• 1 cup chicharon crushed
• 1/2 cup annato juice or dilute annato powder
• 1/4 cup diluted corn starch
• 1 cup of shrimp stock
• 10 gloves fried garlic
• 1/2 cup spring onion or green onion chopped
• 3 lemon or calamansi
• 3 hard boil eggs sliced

Details

Servings 4
Adapted from filipinocooking.net

Preparation

Step 1

For Sauce:
Preheat pan and add cooking oil. Place in ground pork and fry until light brown. Season with fish sauce and ground black pepper. Add atsuete juice or annato powder juice and a cup of shrimp stock. Bring to a boil. Add diluted corn starch and continuously mix until sauce thickens. Set aside.

For toppings:
Heat cooking oil in a pan and fry garlic until brown. Add smoked fish and shrimp, season with salt and pepper. Stir and fry for few minutes. Set aside. Fry tofu until brown, cut in cubes and set aside.

For noodles:
Presoak rice stick noodles in warm water at least 1 hour. In a pot boil water and place the rice noodles in for at least 15 minutes; drain, blanch with cold water, and set aside.

Place the cooked noodles on a platter and pour the palabok sauce over them. Garnish with smoked fish and shrimp, tofu, crushed chicharon, green onions, hard boil egg and calamansi on the side.