This is a noodle recipe which is spicy and tasty. Easy to prepare and can be eaten at any time.
1 , crushed
Deboned flaked tilapia
1⁄2 Cup (8 tbs), smoked
60 Gram (1 Pouch, Mama Sita'S)
3 Cup (48 tbs)
16 Cup (256 tbs)
8 Ounce (1 Package)
3 , sliced into rings
Hard boiled eggs
2 , sliced
2 Tablespoon, fried until golden
1⁄2 Cup (8 tbs), boiled, shelled, deviened and halved
Chopped spring onions
1⁄2 Cup (8 tbs), chopped
4 , sliced crosswise
To Taste (Patis)
In a wok or kawali, heat and saute garlic, tinapa flakes and stir in Mama Sitaa's Pakabok. Mix dissolved in 3 cups of stock or water. Bring to a boil while stirring occasionally.
Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
Cook the palabok noodles: Bring 4 liter of water and 2 tbsp cooking oil to a rolling boil and drop the noodles. Leave for a minute and until noodles are cooked.
Immediately wash with cold water and drain. In a bowl, combine the noodles and the prepares sauce and mix well to blend.
Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves.
Garnish with adobong pusit, boiled eggs, toasted garlic, boiled shrimp, chopped spring onions, chopped lechon kawali, remaining tinapa flajkesd and calamansi halves.
Serve with Patis.