AUTHENTIC PALABOK SAUCE FROM SCRATCH

PANCIT PALABOK

Prep time: 30 minutes
Cooking time: 15 minutes
Yields: serves 6

toppings:
4 tbsp cooking oil
8 cloves garlic, minced
1 1/2 lbs of cooked firm tofu,diced
1 lb small size shrimp, peeled and deveined -reserving the shells and heads
fish sauce
ground pepper
8 oz chopped onions
5 cloves of garlic, minced
2 cups broth or water
4 cups broth or water (another batch)
2 tbsp annatto or achuete powder
2 1/2 tbsp cornstarch dissolved with 1/2 cup water (slurry)
2 cups ground chicharon
2 cups toasted ground tinapa

TOPPINGS:
Cook garlic for 30 seconds
then add tofu. and cook for 2 minutes
add shrimp and cook for
Season with fish sauce and ground pepper
Stir and cook for 2 minutes until shrimp is cooked.
Set aside. This is your topping.

CALDO OR PALABOK SAUCE
Meanwhile, clean same pan with paper towels
add 3 tbsp cooking oil and preheat
Saute onions for 3 minutes.
then add garlic and cook for 1 minute.
turn off heat and cool it down.
then combine the cooled cooked onions with the shrimp stock in the blender.
Process until smooth.
Add 4 cups of broth in the same pan.
then add shrimp juice into the pan.Strain if you prefer to make it smooth.
Bring to a boil.
After 3 minutes
Uncover.
Season with fish sauce and ground pepper.
Add slurry. keep whisking until sauce is thick.
Turn off heat. Sauce is done.

BELOW IS HOW TO MAKE SHRIMP JUICE OR STOCK:
Combine all the shells and heads of the shrimp with 2 cups broth or water in a blender.
Add anatto powder to the blender.
Process until smooth.
Strain to remove unprocessed shells.

To serve,
Place cooked noodles in a plate
Add sauce
add tofu and shrimp toppings
Add chopped scallions and toasted tinapa
Add crushed chicahon.
Serve with hard boiled eggs and lemon wedges
Enjoy.