Pancit Palabok ( Pancit Malabon )

At last, I was able to cook Palabok for lunch today. My little boy named it Palabok Spaghetti. I thought he's not gonna like it but it turned out a winner in his taste buds. The palabok noodles and palabok mix are one of the Filipino food stuff that I ordered last month. For a quick palabok sauce, there are ready mix packs available in the market. It is cheaper and saves you a lot of time preparing. Just follow the package direction to get the best sauce consistency. Here is my improvised version.


Ingredients:

• 1 pack palabok gravy mix
• 2 1/4 cups water
• 227 g or 1 pack palabok noodles ( luglug/ cornstarch stick)
• 1 can tuna chunks in water (142 g), squeezed to remove the water.
• 5 tbsp crushed chicharon, pork or chicken rind
• 2-3 hard boiled eggs,sliced for toppings
• 1 stalk green/spring onions, chopped
• 3 cloves garlic, minced
• 3 tbsp cooking oil
• 1 egg, slightly beaten
• lemon for garnishing
• salt and pepper to taste

Directions:

1. Cook noodles according to package directions. Strain and set aside.
2. Heat cooking oil, add in minced garlic, cook until golden brown. Set Aside.
3. In the same pan, fry shrimp and squid. Set aside
4. In a clean, dry pan, fry the tuna chunks to remove excess water and cook until golden brown.
5. In a sauce pan, dissolve palabok gravy mix in water.
6. Cook over medium heat, stirring constantly until the sauce thickens. Add beaten egg while stirring before turning of the fire. Add salt and pepper according to your taste.
7. Assemble all the ingredients in one plate. Squeeze lemon or calamansi juice and add in a drop of fish to taste.
8. Enjoy eating

Note: For  a special palabok, you can add mushroom sauce mix  to the palabok gravy sauce instead of rice flour.