PALABOK

Dear hot readers, I want to share with you this all time Hot Filipina recipe: Palabok, a true Philippine fiesta or celebration won’t be as nostalgic without this yummy Pinay merienda- Palabok.  I hope you’ll try and love it!

For the Noodles:

• 2 kilo of white and round miki
  
• 1.5 liter water
  
• 5 tbsp oil

For the Garnishings:

• 1 cup sliced squid adobo (canned is ok)
  
• 2 cups flaked smoked fish (tinapa- available in Filipino or asian store)
  
• 1 cup pork chitcharon, coarsely pounded (chicharon – available in Filipino or asian store)
  
• 1 cup powdered pork chitcharon
  
• ½ cup fried minced garlic
  
• 2 cups cooked shrimps, shelled
  
• 4 hard boiled eggs, sliced
  
• 1 cup chopped spring onions

For the Palabok Sauce:

• 5 tbsp Crab fats/Taba ng Talangka- in bottle jar  (available in Filipino or asian store) 
  
• 2 large onion, chopped finely
  
• 5 cloves garlic, minced
  
• ½ cup vegetable oil
  
• 5 tbsp cornstarch
  
• 3-4 cups water
  
• 5 tbsp atchuete seeds or
  
• 4 tbsp atchuete oil (available in Filipino or asian stores)
  
• 5 tbsp patis
  
• 1 tsp Monosodium glutamate (MSG)
  
• 2 tbs ground pepper
• salt to taste

PROCEDURE:

• Sauce:     Saute garlic, Onion, crab fat and 3 cups water. Let boil for 10 minutes, stirring constantly Then, add dissolved cornstarch, stir until it thickens. Add atchuete. Season with salt, patis and MSG and pepper.

• Noodles:     Boil 8 cups water, add a little salt and oil. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok sauce on top. Garnish with sliced cooked eggs and chopped spring onions

• Serve hot
• 20 Servings
• MWAHUGZ!

PALABOK: Favorite Authentic Pinoy Merienda