INGREDIENTS:

1 pack Rice sticks (Bihon noodles)

For the Sauce:

1/2 to 3/4 lb ground pork

3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete

1 piece shrimp cube

4 tbsp of cornstarch dissolved in 1/4 cup pork broth

1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth

3 cloves garlic

1 small onion chopped

3 tbsp fish sauce

2 tbsp cooking oil

For the Toppings:

cooked shrimps (shelled)

smoked fish (Tinapa) flakes

pork chicharon (grounded)

hard boiled eggs

fried minced garlic

spring onions

lemon or calamansi extract

HOW TO COOK PALABOK

Sauce:

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 (atsuete) Let it boil.

Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.

Cook until sauce becomes thick. Set aside.

Rice Sticks / Bihon Noodles

Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are cooked.

Drain the noodles and transfer to a serving plate.

Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi.

Serve hot and Enjoy!