Ingredients:
1 cup shrimp, shelled and use shell and head for shrimp juice
1 sm. head cabbage, shredded
1 carrots, slivered
1 celery stalk, slice fine
1 sm. onion, chopped or diced
4 cloves garlic, finely chopped
1 or 2 pkg "bihon" noodle
4 - 5 tbsp. olive oil
6 cups of broth
Cut-up chicken drumsticks or thighs (about 6, cut through the bone to get the full flavor)
with ½ sm onion, diced, 1 carrots, diced, ½ stalk of celery, sliced, slow boiled in water
enough to make the broth. Then shred the cooked meat. Set aside.
Tinapa (smoke fish), flaked
Pork rind or chitcharon, pound in mortal and pestle
1 cup rice flour or cornstarch, add enough water to liquefy.
Bunch of green onions and 2 boiled eggs
annatto seeds for coloring or use soy sauce.
* I keep annatto seeds in a glass jar filled with olive oil, and stored on top of the counter near
where I cook. It's handy when coloring is needed in cooking.
Procedure:
Soak noodles in water until soft, strain and set aside.
Puree the shrimp shell in a hand blender or food processor with 1 cup of water. Strain and
set aside.
Steam or boil vegetables (cabbage, carrots, celery) till done. Set aside. Use the liquid or
broth for the sauce.
Sauce or Palabok:
Heat olive oil in a saucepan with the garlic, pressing the garlic until golden brown, add
onion and saute until transparent. Add shrimp, stir for 1 minutes, then add the shrimp
juice and broth. Let boil just once, keep stirring and add thickening liquid, enough to
desired consistency,
Lower heat to low, add annatto liquid or oil to desired color. Let simmer for about 2 minutes
or until thick.
Seasoned with salt and pepper and/or patis to taste.
In a separate boiling pot of water, add noodles, then quickly strain.
Pour this in a serving casserole dish. Add the vegetables, meat, tinapa, rind, and the sauce.
Mix well. Sprinkle with green onion and top with sliced boiled eggs
