PROCEDURE:

 

  1. Boil water in a cooking pot; add 1/2 tbsp salt & 4 tbsp oil. Then put Komeya 3Q Palabok in boiling water. Do not cover the pot. Cook for 10 minutes or according to desired tenderness. Drain and set aside.

  2. Make Sauce by sautéing garlic in a low heat until cooked then, in a bowl, mix cornstarch and 1 cup of water then stir until cornstarch is dissolved. Then add mixture in garlic together with shrimp broth cubes. Add water according to your desired consistency.

  3. Add achuete in the sauce mixture then let it simmer until desired color. Remove from heat then strain. Set aside.

  4. Mix the Palabok and sauce until well coated. Season to taste.

  5. Boiled shrimp and mussels can be added optionally.

  6. Serve hot and enjoy!

 

 

INGREDIENTS:

 

2 packs Komeya 3Q Palabok  16oz (454g)

4 tbsp Oil

1/2 tbsp Salt

1.5 L  Water

 

For Sauce:

2 Tbsp Oil

4 Cloves Garlic (minced)

3 pcs Scallions / Leeks

2 packs Atchuete

1 pc Shrimp Cubes

½ Tsp Salt

½ Tsp Black pepper

200g Chicharon (crushed)

4 Tbsp Cornstarch

1 cup Water

2 tbsp Tinapa (ground) 5g