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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