PALABOK |
Ingredients: |
|
| 2 c. shrimp juice |
6 tbsps. Flour dissolved in ½ c. water |
| ¼ c. atsuwete water |
½ c. water |
| (2 tbsps. Anato seeds soaked |
salt to taste |
| in ¼ c. water) |
|
Soak atsuwete seeds in water, rub, to bring out color
and strain. Add this to shrimp juice and put the mixture
in a saucepan. Disperse flour and add to mixture. Bring
to boil while stirring constantly. Season with salt. This
the sauce for the pansit which is called “palabok”
|
| PANSIT |
|
| 2 qts. Water |
1 c. mongo sprouts,(bean sprouts) |
| ½ k. dried rice noodles, (bihon) |
without the long tail, boiled |
| soaked in cold water for 10 min. |
|
GARNASHING |
|
| ½ c. flaked smoked fish (tinapa) |
½ c. fresh shelled, boiled shrimps |
½ c. crisp cracklings or bacon
|
½ c. finely sliced green onions |
| rind ( sitsaron), pounded |
6 pcs. Calamansi or 1 lemon in slices |
| 2 hard cooked eggs, chopped |
patis |
Measure 2 qts. Water into a deep container and bring to
a boil. Put a handful of togue into a sifter then add
the bihon. Dip sifter into boiling water for 1 minute,
then drain well. Continue until all the bihon has been
cooked in boiling water. Pour noodles into a large platter.
Cover with palabok. Top palabok with the pork and tokua
mixture. Sprinkle finely tinapa, sitsaron, chopped eggs
and shelled shrimps. Sprinkle with chopped green onion,
fried garlic, salt and pepper. Season with calamansi and
patis.
|
