serves 4-5
- 1/2 kilo of white and round miki (NOODLES)
What to Do: {Noodles}
Boil 4 cups water.
Add a little salt.
Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked.
Drain.
Transfer on plate.
Top with garnishings.
Pour palabok on top.
Garnish with sliced cooked eggs and chopped spring onions.
Garnishing:
- squid adobo (pusit)
- flaked fish meat (tinapa)
- pork sitsaron, coarsely pounded
- powdered pork sitsaron
- fried minced garlic
- cooked shrimps, shelled
- hard boiled eggs, sliced
- chopped springs onions
Palabok:
- 1/2 kilo fresh small crabs (possibly w/soft shell)
- 1 large onion, chopped finely
- 4 cloves garlic, minced
- 3 tbsp. cornstarch
- 1 1/2 cups water
- 3 tbsp. atchuete seeds or 2 tbsp. atchuete oil
- 2 tbsp. patis
- 1 tsp. vetsin
What to Do:
Wash crabs.
Open up and extract fat from top shell.
Squeeze out the meat from body.
Set fat and meat aside....
Easy...
