- 1 kilo rice noodles (Bihon or the thicker round noodles, just not the flat ones)
- Tinapa flakes (Fried smoked fish and then flaked, I prefer round scad or galunggong)
- Chicharon (Pork rind), crushed
- 150g fresh shrimp, steamed
- 3 hard boiled eggs, sliced
- Spring onion, chopped
- 1 large red onion, minced
- 6 garlic cloves, minced
- 1 block soft tofu, mashed
- 600g minced pork
- 250g fresh shrimp, shells and heads removed
- 50g dried shrimp (Hibe)
- 2 to 2.5 cups of water or chicken/shrimp stock (My mom uses water, I did too!)
- 2 packs atsuete powder (Mama Sita’s)
- Cornstarch and water to thicken sauce
- 3 to 4 tsp fish sauce (My mom uses chicken cubes/powder and then adds fish sauce to taste)
- Prepare all of the toppings.
- Place dried shrimp in food processor, pulse until they become tiny pieces but not powdered.
- Boil the noodles, about 2 minutes for the thicker ones or cook according to instructions on the pack.
- Heat oil in pan.
- Sauté garlic first then add onions. Sauté until onion is translucent.
- Add minced pork and sauté until there are no more pink areas.
- Add dried and fresh shrimp; mix to combine with meat.
- Add water or chicken/shrimp stock.
- When sauce has boiled, pour some liquid to a bowl and dissolve atsuete powder. Mix in sauce to achieve the right color – orange.
- Mix cornstarch and water to thicken sauce.
- Season with fish sauce and/or chicken cubes/powder, if using.
- On a plate or serving dish, place noodles then sauce then toppings
Please note that when noodles have been mixed with the sauce, Palabok doesn’t last very long; maximum 3 hours. I would advise to mix them only when about to be served.