For starters, I'd like to let you know that this isn't made from scratch. However easy the instructions on the Palabok Sauce mix may sound, it wasn't as straightforward as we first thought :PThe ingredients listed below were the exact ingredients that we used to get the amount of palabok in the picture. This is a 9 x 12 inch pan.
Ingredients:
- 1 package rice noodle sticks
- chopped garlic
- spring onions
- 2 Mama Sita's Palabok Mix
- 1 pack atsuete powder (optional)
- 1/2 cup tinapa flakes (available at pinoy/asian stores)
- ground chicharon (pork rinds, available at pinoy/asian stores)
- 6 boiled eggs, sliced
- cooked shrimp (boiled)
- 5 cups chicken broth - we recommend that you omit this and just use water.
- lemon juice to taste
Steps:
- Cook the rice noodle sticks according to package instructions. Note that the instructions on ours said to soak the noodles in boiling water for 2 to 3 minutes and then take them out. It actually took more than 15 minutes of boiling before our noodles were done. I'm still wondering why.
- Dissolve the Palabok mix in 2.5 cups of water. Set aside. Package instructions state that water or unsalted broth could be used. Hubby and I decided to use unsalted chicken broth to add more flavor but our sauce turned out too salty, we've had to adjust the taste towards the end.
- Dissolve the atsuete powder according to package instructions. This ingredient is optional and is tasteless but I find that this gives the dish a nicer color.
- In a wok or saucepan, saute chopped garlic in a tablespoon of oil.
- Add tinapa flakes.
- Pour in the palabok mixture.
- Stir constantly until the sauce thickens.
Pour noodles in a container and top with the sauce. Sprinkle with ground chicharon and top with sliced egg, shrimp and spring onions.
Serve with a lemon slices and the rest of the ground chicharon, if there are any left.
