Pancit Palabok ala Jean

Your name: Victoria De Leon

What makes this recipe special to you: Usually prepared by my mother during merienda (“snacks”) on the weekends

Prep & Cooking Time: 1 hour

Technique Involved: sauteing

The Number of People It Will Serve: 6

Ingredients:

1 kilo bihon/rice noodles (you can use either the thick or thin ones used for palabok, soaked in water for 2 hours)

1/4 kilo tinapa/smoked fish

1/4 kilo sitsaron/pork chips (both can be bought from the market ready to use for palabok)

1/4 kilo cabbage

200 g. kintsay/celery

2 hard-boiled eggs

pepper

calamansi

patis/fish sauce

garlic (crushed & browned)

Sauce:

1 large diced onion

1 teaspoon crushed garlic

1/2 lb. peeled shrimp atsuete

3/4 cups cooking oil

2 eggs slightly beaten

patis/fish sauce

Instructions:

To cook the sauce:

Sauté garlic & onion in a saucepan, followed by shrimp, then some atsuete juice (quantity depends on your preferred coloring). Simmer for 10 minutes. Season with patis & MSG. Pour in slightly beaten egg while stirring.

Noodles:

Put in a boiling water (best if you will boil bones of pork or beef) combine the soaked noodles, thinly sliced cabbage and kintsay in a strainer (or you can use clean fish net) until the noodles is tender. Put in a large bowl add tinapa, sitsaron, patis, crushed brown garlic, pepper, msg and the sauce. Mix well while still hot.

Top with sliced egg (or you may set aside some sauce tinapa, sitsaron and garlic for toppings). You may also add your favorite toppings.

Nutritional Information:

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