PALABOK SAUCE + Pancit BIHON

DIY PALABOK SAUCE + Pancit BIHON

Ingredients:

• 454g pancit bihon / noodles

• 2 ½ liters water

• salt and oil

Sauce & Toppings:

• 500g ground pork

• 300g tofu

• 5 ½ cups water

• 1 medium onion

• 6 cloves garlic

• 2 tbsp atsuete powder

• cooking oil

• spring onions

• hardboiled eggs

• chicharon, tinapa powder, fried garlic

• fish sauce, seasoning granules, salt and pepper

Slurry:

• ¾ cup all purpose flour

• ¾ cup cornstarch

• 3 ½ cups water

Methods:

Boil water, add salt and oil. Cook the noodles for about 4-5 minutes. Rinse and drain, add a little oil.

Fry the tofu until golden brown. Chop some tofu for the sauce. Set aside. In the same pan, saute the garlic until brown. Saute the onion until translucent. Stir fry the ground pork until brown. Sprinkle with pepper and salt. Continue cooking until slightly crisp. Set aside 1 cup for toppings. Add atsuete powder, stir for a minute.

Add chopped tofu, stir fry for 2 minutes. Add water and bring to a boil. Add fish sauce depending on taste. Reduce heat and pour in slurry mixture while stirring constantly. Add 5 tbsp crushed chicharon and 1 tbsp tinapa powder. Stir and cook for a minute. Sprinkle with seasoning granules and spring onions. Stir and simmer until the sauce has really thickened.

Photo&Recipeby: Fannie's Cookery

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