Pancit Palabok
- 1/2 kilograms pancit bihon (soaked in boiling water.)
Palabok Sauce:
- 1/4 cup atsuete (soaked in ¼ water)
- 2 cups shrimp broth
- 1/3 cup MAYA All-Purpose Flour
- 1/2 cup water
- Salt or fish sauce for seasoning
Toppings:
- 1 cup sautéed ground pork
- 1 to 2 cups lightly fried tofu (cut into cubes)
- 1/2 cup flaked smoked fish (tinapa, toasted)
- 1/2 cup pork chicharon (crushed)
- 2 pieces boiled eggs (cut into wedges)
- 1/2 cup cooked shrimp (shelled and devein)
- 1/2 cup spring onions
- 1 tablespoon toasted garlic
- calamasi
- Prepare the Palabok sauce: Strain the atsuete. Pour the water from the atsuete and mix it with the shrimp broth in a medium-sized pot, then, add dissolve flour in water.
- Let it boil with occasional stirring until it thickens, season with salt or fish sauce.
- Assemble: Place soaked pancit bihon in a serving plate, then pour palabok sauce on top.
- Now topped it up with ground pork, tofu, flaked smoked fish, crushed chicharron, boiled eggs, cooked shrimp, spring onions, and toasted garlic.
- Serve with calamansi.
