Pancit Palabok is in the menu for the Las Vegas reunion of University of Manila High School Dept., batch 67 -71.
INGREDIENTS:
1 pack bihon noodles (thin rice noodles)
2 tablespoons cooking oil
3 cloves garlic
1 piece onion, chopped
1/2 kilo pork, use ground pork
3 1/2 cups pork broth
1 tablespoon atsuete (annatto), dissolved in 1/4 cup pork broth
1 piece shrimp bouillon cube
3 tablespoons fish sauce (patis)
4 tablespoons cornstarch, dissolved in 1/4 cup pork broth
1/4 kilo shrimp, (cooked), shelled
1/2 cup smoked fish (tinapa) flakes
1/2 cup pork chicharon, ground
3 pieces egg, (hardboiled), sliced
1-2 cups cabbage, shredded and blanched
1 cup squid (pusit), cook
garlic, fried and mince
spring onions
calamansi
INSTRUCTIONS:
Cook the bihon or palabok noodles according to package directions. Drain and set aside.
Heat cooking oil in a saucepan and saute garlic and onion.
Add the ground pork and cook for 5 minutes or until the pork turns brown.
Add the pork broth (3 cups) and the dissolved annato. Let it boil
Add shrimp bouillon cube and fish sauce then add the dissolved cornstarch.
Cook until sauce becomes thick. Set aside.
To assemble, arrange the noodles then top with the sauce. Arrange all the toppings on top of the noodles and sauce and garnish with spring onions. Serve with sliced calamansi.
