Pansit Palabok

When I was in elementary, back in Legazpi, the market was a place where we would always go to after class or on weekends. On these soirees, we would always go by this place which would serve palabok. It was just a small nook that served simple sandwiches and this kind of pansit, nothing else.

As time passed, it created a small nook where they would sell or rent romance pocketbooks. Being the reading voyeur that I am, this was the place I would always go to before going home.

On my last visit to Legazpi, I saw that the place was no longer there, I started missing the palabok that we would always eat.

This dish needs a bit of assembly but it's best not to mix all the ingredients up. Makes for a better presentation and better tasting experience for whoever is going to eat it.

I. Fry up a full bulb of garlic (minced or sliced) and set aside. 

2. Debone tinapa and flake. Lightly fry the tinapa and set aside in a different container.

3. Boil eggs for 3 minutes or until hard boiled. Remove shell and slice. Set aside.

4. Soak the palabok noodles in water for about 10 minutes. Boil water in a pot and place soaked noodles. Let simmer until the noodles are cooked but not soggy. Al dente is good.

5. Wash green onions and slice to small pieces. Set aside.

6. To make the sauce. Saute garlic and onion. Add in the minced pork. Brown the pork, then add the sliced shrimp or prawn. You can also add in sliced cuttlefish or sliced squid. Once cooked, strain the water soaked with annatto seeds and minced shrimp shell, then add into the mixture. Season with salt, pepper and patis to taste. Add in the slurry (water and cornstarch) to thicken the sauce. Simmer until sauce is thick.

7. To assemble. Place noodles on plate. Top with sauce, enough to cover the noodles. Add in about a teaspoon of the tinapa flakes and some of the fried garlic. Garnish with the slicedegg and green onions. You can also add in crushed chicharon.