How to Cook Pancit Palabok Specialty

Sometimes called pansit luglug depending on what province you are from and the ingredients you are going to use. This “make me happy” food is one of the many local pinoy foods that we love. There’s nothing more teasing to the eye than to see sprinkled spring onions and sliced hard boiled eggs on top of mustard colored meat and seafood sauce with matching squeezed calamansi.. Yumm!

Ingredients:
1/2 kilo ground pork
1/2 lbs shrimps (shelled)
1/2 lbs squid
Baguio petchay or cabbage
4 cubes tofu
1/4 lbs bigger shrimps for topping cook
3 tbsp of tinapa flakes slightly toasted
1 pack mama cita palabok mix
1 pack atsuete powder
spring onion
8 boiled eggs 1-2 eggs to drop in sauce 6 for toppings
1 kilo palabok noodle
2 garlic bulb
2 big onion
2 shrimp cubes, 2 pork or beef cubes
½ cup flour
pepper to taste optional
salt  to taste

Instructions:
1. Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside.
2. Saute the ground pork with garlic and onion, tinapa flakes, shrimp, squid, pepper. Add the tofu.
3. Add  3 cups of atsuete with dissolved cubes when boiling. Toss in the vegetables.
4. Pour dissolved mama cita palabok mix with flour, slowly until it’s thicken.
5. Add salt to taste.
6. Garnish with sliced eggs and cooked shrimps and chopped spring onion. Put sliced calamansi on the side