Pancit Palabok

• 1 package noodles
• 1 cold water
• 1/4 cup shrimp shelled
• 2 sticks chinese sausage dry, sliced thin
• 1 box cake tofu, soy bean, cut in sm. cubes
• 1/2 cup pork meat cut in sm. cubes
• 1/2 cup extract annato seed
• 1 cup pork rind ground, chicharrones
• 2 hard-boiled egg for garnishing
• 3 tablespoons corn starch dissolved in 1/4 c. water
• 1/4 cup green onions chopped, for garnishing
• onions 1 med., sliced thin
• 1/2 head garlic crushed
• 1 eggs beaten
• 4 cups chicken stock
• 1/4 cup cooking oil
• salt
• pepper to taste, use own judgment

1. Fry garlic in oil in a skillet. Set aside some of the fried garlic when golden brown in a small dish. Add the sliced thin onion in the skillet, stirring constantly. Add the meat and Chinese sausage. Simmer. Add tofu. Stir and simmer for 10 minutes. Pour in a portion of the annato seed extract. Season with salt and pepper. Stir and
2. separate sauce pot, boil chicken stock. Drain noodles from cold water where it was soaked and put all noodles in boiling chicken stock. Stir gently and keep noodles in boiling chicken stock for 15 seconds only. Drain immediately.
3. SAUCE: Boil 2 cups water with dash of salt. Add remaining annato seed extract. Add ground pepper. Let boil. Stir in dissolved cornstarch, stirring constantly until thickened. Pour in beaten egg. Stir and turn off fire after 10 seconds.
4. TO SERVE: In a large oval platter, spread noodles. Sprinkle remaining fried garlic over noodles. Scoop some of the cooked ingredients and pour over noodles. Next, pour some sauce over noodles and cooked ingredients. Sprinkle ground pork rinds over all. Garnish with chopped green onion and sliced hard boiled eggs.

noodles, cold water, shrimp, sausage, cake, pork meat, annato seed, pork rind ground, egg, corn starch, green onions, onions, garlic, eggs, chicken stock, cooking oil, salt, pepper

Taken from www.yummly.com/recipe/Pancit-Palabok-1667011 (may not work)