PALABOK

Ingredients:

1/4	kg	shrimps, peeled (reserve heads and shrimp shells)
4 (1 L)	cups	water
2/3	cup	cooking oil
8	cloves	garlic, chopped
1	tbsp	anatto powder
1/4	kg	MONTEREY GROUND PORK
1	tsp	patis (fish sauce)
1	tbsp	iodized rock salt
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR, mixed with 1/2 cup water
1/4	kg	pancit bihon, soaked and blanched
2	pc	MAGNOLIA BROWN EGGS, hard-boiled, peeled and sliced
2	tbsp	crushed chicharon
1	tbsp	chopped green onions
5	pc	calamansi, sliced

2	pc	MAGNOLIA BROWN EGGS, boiled and sliced
2	tbsp	ground chicharon
3	tbsp	garlic chips
1	tbsp	chopped green onions
5	pc	calamansi, sliced

Procedure:

Boil shrimp heads and shells in water for about 3 minutes. Strain and reserve shrimp stock. Set aside.
In a pan, heat oil and saute garlic until golden brown. Set aside.
In the same pan, add annatto powder and saute ground pork until fully cooked. Season with fish sauce then set aside. Next, saute shrimps next until cooked and changes in color then set aside.
Add shrimp stock and let simmer for 2-3 minutes. Add flour mixture and stir continuously until sauce thickens. Season with salt.
Combine sauce and bihon. Mix well and cook until noodles are tender. Transfer to a platter. Top with meat, eggs, shrimps, garlic, chicharon and green onions. Serve with calamansi.

Makes 5 servings

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