Categories: Merienda

Ingredients

  • 1 kilo thick bihon noodles, cooked
  • Red sauce
  • 1/2 kilo ground pork
  • 4 cake firm tofu, diced
  • 2 cup shrimp broth
  • 1/2 cup chopped kinchay
  • 1/2 head garlic, chopped
  • 1/2 cup annatto water (from annatto seeds)
  • salt and pepper
  • cooking oil
  • Palabok
  • 6-8 cup shrimp broth
  • 1/2 cup annatto water (from annatto seeds)
  • 3/4 cup cornstarch
  • salt
  • Garnishing
  • 2 cup medium size shrimp, shelled
  • 1 bundle spring onion, chopped
  • 4 pieces boiled egg, cut into wedges
  • 1 cup crushed pork crackling
  • 1 head garlic, chopped, fried
  • 1 cup fried tinapa flakes
  • kalamansi (lime juice)

Directions

  1. For the red sauce: In a saucepan, saute garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown, add tofu, kinchay and annatto water, stir cook for another 3-5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes, season with salt and pepper to taste. Remove from pan and keep aside.

  2. For the palabok:In a saucepan put shrimp broth and annatto water. Bring to a boil and simmer for 1-2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. Season with salt to taste.

  3. Serving: When ready to serve put cooked bihon noodles in a platter. Top with the garnishing ingredients and serve with kalamansi.

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