Pancit palabok recipe philippines del

• 1 package (8 ounces) grain noodles
• water

• 1 tablespoon annatto powder
• water
• 5 cups shrimp stock (in the steamed shrimp heads and shrimps)
• 2 pieces shrimp buillon
• two tablespoons reserved bacon grease (from fried bacon)
• ¼ cup flour
• 1 tablespoon reserved garlic clove oil (from toasted garlic clove)
• pepper and salt to taste

For that Toppings

• ½ pound large shrimp, mind on
• oil
• ½ cup tinapa flakes
• ½ pound bacon, diced
• 1 mind garlic clove, peeled and minced
• 1 cup pork cracklings (chicharon), crushed
• 4 hardboiled eggs, peeled and quartered
• ¼ cup eco-friendly onions, chopped
• calamansi or lemon, reduce wedges

1. Inside a deep dish, soak grain noodles in water for around two to three minutes or until just softened. Drain well. Inside a pot over medium heat, produce 6 cups water to some brisk boil. Add noodles and prepare for around one minute. Drain well.
2. Place noodles onto serving plates. Spoon sauce over noodles and top with shrimp, chicharon, tinapa flakes, fried bacon, hardboiled eggs, toasted garlic clove bits and eco-friendly onions. Serve with calamansi wedges.

For that Toppings

1. Peel shrimp, departing tail intact. Reserve shrimp heads. Inside a pot over medium heat, bring 1 cup water to some boil. Add shrimp and prepare for around one to two minutes or until color changes. Having a slotted spoon, remove shrimp from pot and hang aside. Reserve liquid.
2. Inside a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and prepare, stirring regularly, for around one to two minutes or until gently browned and heated through. Remove from pan and hang aside.
3. Inside a skillet over medium heat, add chopped bacon and prepare, stirring from time to time, until golden and crisp. Remove from pan and drain in writing towels. Reserve two tablespoons of bacon grease.
4. In a tiny pan over low heat, heat about ¼ cup oil. Add garlic clove and prepare until gently browned and crisp. Having a slotted spoon, remove toasted garlic clove and drain in writing towels. Reserve garlic clove oil.

1. Having a knife, coarsely chop reserved shrimp heads. Inside a pot over medium heat, combine shrimp heads and 4 cups water. Provide a boil, skimming any foam that increases to top. Lower heat and simmer for around ten minutes to extract flavor. Utilizing a capable strainer, strain liquid and discard shrimp solids.
2. In a tiny bowl, combine ¼ cup from the shrimp stock and annatto powder. Stir well until powder is dissolved and water has altered to orange color.
3. Inside a bowl, combine shrimp stock (about 4 cups in the shrimp heads and 1 cup reserved from boiling shrimps), reserved garlic clove oil and annatto water. Add shrimp bouillon and stir until dissolved.
4. Inside a sauce pot over medium heat, add reserved bacon grease. Add flour and prepare, stirring constantly, for around two to three minutes or until golden. Whisking intensely, gradually add shrimp stock mixture. Provide a boil after which lower heat to some simmer. Prepare, regularly, for around 5 to eight minutes or until thickened. Season with pepper and salt to taste.