- 3 tbsps cooking oil
- 1 head garlic, crushed
- ½ cup deboned tinapa (smoked fish) flakes
- 1 pouch Palabok (Shrimp Gravy) Mix
- 3 cups stock or water
- 16 cups water
- 2 tbsps cooking oil
- 1 pack bihon
- 2 pcs hard-boiled eggs, sliced
- 2 tbsps garlic, fried until golden in color
- ½ cup shrimps, boiled, shelled, deveined and halved
- 3 tbsps dahon ng sibuyas (spring onions) chopped
- ½ cup chicharon, crushed
- 4 pcs calamansi, sliced crosswise
- patis or fish sauce to taste
- In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups 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 bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.
- Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.
- Serve with patis. (optional)
Source : True Confections
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