Palabok

I always cook two big pyrex of palabok for my family.  One and it would be gone very quickly, so in order for us to enjoy multiple servings, gotta have two.

I brought this once to a potluck party and it was a huge success, it was all gone, two pyrex-full, in no time at all.  Now this is a requested food for potluck.

Ingredients:

500 gms rice noodles (bihon), boiled al dente, goes straight to 2 pyrex from boilling water

2 lbs. ground pork

1 lb. shrimp, deveined, boiled in little salt, remove shells and head

6 large eggs, hard boiled, remove shell, slice nicely, if possible use an egg slicer

1 bunch green onion, washed and chopped small

1 pack pork skin crackers (sitsaron), pounded to bits

3 pack Mama Sita palabok mix

1 large onion, finely chopped

1 garlic head, minced

2-3 tbsp corn oil

salt and pepper

Cooking and assembling instructions:

1.  In a large, heavy bottom cooking pan, put oil and saute garlic until golden brown and onion until translucent

2.  Add ground pork, season with salt and pepper, saute until water has evaporated and pork is slightly frying

3.  Follow Mama Sita instruction in mixing with water, add mixture to large pan, bring to boil while stirring the sauce to ensure Mama Sita is diluted in water and is mixed with ground pork.

4.  Simmer in very low heat for 45 mins to 1 hr.

5.  Check seasoning and adjust salt and pepper.

6.  Using a soup ladle, transfer sauce to boiled noodles in pyrex, drenched all white noodles with sauce

7.  Arrange egg slices on top, alternately arrange shrimps on top, top with green onions

8.  Just before eating, top with sitsaron and some more green onions if you like.