Another type of it is pancit palabok. It is a kind of rice noodles with a thick shrimp gravy or a seafood sauce with a bright orange color. This is one of my favorite noodle variation and I often order it during vacations in The Philippines. No wonder I have to try preparing it myself.
- 2 hard boiled eggs, cut into quarter
- minced spring onion
- achiote or annato ( mix with a little bit of water )
- corn flour ( mix with a little bit of water )
- fish sauce
- shrimp broth
- 1/2 kl shrimp, peeled
- rice noodles ( bihon )
- 4 cloves of garlic, minced
- half of white onion, minced
- 2 tbsp vegetable oil
- tinapa flakes
- chicharong baboy (fried pork rinds) coarsely pounded (optional)
Prepare the noodles:
- Boil 3 cups of water. Add noodles and little bit of salt , dip it in a boiling water for at least 8 minutes or until rice noodles is cooked. Drain first and later arrange it in a plate and set aside.
- Wash and clean shrimp by getting off heads and skin and also used toothpick to get the black sand vein. Set aside the head and deviled meat.
- Boil 1/2 cup of water and add shrimp head and let it simmer in a low heat for at least 10 minutes and add dash of fish sauce. Drain and keep the broth.
- In a shallow non-stick pan, heat oil and saute garlic and onion with deviled shrimp for at least 3 minutes. Add annato mix and tinapa flakes. Keep stirring for another 2 minutes.
- Pour shrimp broth, add 2 tbsp of fish sauce. Let it simmer for a while then add mixture of corn flour or corn starch for a thick result.
Garnishing: Follow it in order.
- On top of the noodles plate:
- Pour sauce mixture
- Sprinkle powdered pork sitsaron
- Arrange quarter cut hard boiled eggs
- Sprinkle with chopped spring onion
- At the side of the plate, put cut calamansi
- Do not overcooked your noodles.
- Do not throw the remaining sauce or noodles. You can still use it for making another serve.
- You can add more fish sauce to make it more tastier.
- You can use crabs and squid.
- You can use chicken broth.