Cooking Guidelines

16oz. Hobe Special Palabok Pancit Luglug soaked in water for 30 minutes and drained. Boil water in a pot. Dip noodles in the boiling water and cook for 15min. Or until tender but firm. 3. Drain well, transfer to platter. PALABOK SAUCE: 1tbsp. cooking oil, 1 red onion(Chopped), 1/4 cup atsuete(Annatto) seeds soaked in 1/4cup water, 2 cup shrimp juice, 6tbsp. all-purpose flour, 1/2 cup water, salt, fish sauce, pepper powder1. Saute red onion in cooking oil. strain atsuete then combine atsuete water with shrimp juice in a sauce pan. 3. Mix flour in water than add to pan. Bring to a boil and cook with constant stirring until thick. 5. Season to taste. Toppings: 1Tablespoon minced garlic, 2pcs. fried tokwa(bean curd), cubed 2 pcs. eggs, hard boiled and sliced4 oz. (113g) cooked meat, cut into strips, 4oz.(113g) boiled and shelled shrimps, 1/2 cup flaked tinapa(Smoked Fish), 1/2 cup crushed chicharon, 1/2 cup onion leaves, finely chopped 1. Top noodles with sauce. 2. Over the sauce, arrange the meat and tokwa pieces. 3. Sprinkle with sliced egg, shrimps, spring onions and garlic. Serve with kalamansi.