- Shrimp, (the size and shell-on or shell-off depending on preference)
- Crushed or ground pork rind
- Hard-boiled egg (sliced into disks or quartered lengthwise or chopped)
- Tinapa (smoked fish) flakes
- Freshly minced green onion
As for me who can only depend on instant ingredients because I'm based overseas, I'd have to settle with what I can find in a Filipino store nearby:
- 1 pouch (57g) Mama Sita's Oriental Gravy (Palabok) Mix
- 8 oz (227g) bihon (rice noodles) cooked as directed
- 2 1/2 cups (625ml) water or unsalted soup stock
- 2 tbsp (30ml) cooking oil
- 1 tbsp (8g) minced garlic
- 2 hard boiled eggs, peeled and cut into wedges
- 1/2 cup (100g) shrimps, boiled and peeled
- 1 tbsp (15g) fried minced garlic
- 1/2 cup (30g) crushed cracklings
- 1/2 cup (100g) squid (cooked and cut into rings)
1. Dissolve Mama Sita's Palabok Mix into favored liquid (water or unsalted soup stock).
2. In a wok, saute garlic and tinapa flakes in cooking oil. Stir in Mama Sita's Palabok mixture.
3. Bring to a boil, stirring until thick enough to coat the back of a spoon.
4. Place bihon in a serving platter and pour sauce over it. Garnish with eggs, spring onions and shrimps, etc. Serve with calamansi and patis.
* Note: I didn't follow everything on the recipe.
- I didn't use tinapa flakes. I used chicken breast flakes instead.
- Since I don't have squid as of the moment, I didn't include that in my Palabok, too.
- For the chicharon or cracklings, I used Chicharron ni Mang Juan. It's made of peas, not pork. :P