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A Pinoy celebration is not complete without a pancit! Palabok is a classic that the family will love.
1. Saute shrimp shells in oil. Crush shrimp heads to extract more flavor. Pour water and simmer for 10 minutes. Strain and set aside.
2. Season shrimp with 1/4 sachet of MAGGI MAGIC SARAP, saute in oil and set aside. Saute garlic, onion and ground rice in oil. Whisk in shrimp stock and annatto water. Season with remaining 3/4 sachet of MAGGI MAGIC SARAP, fish sauce and pepper.
3. Boil noodles in water. Drain and toss in the sauce. Transfer to a serving plate and top with sauteed shrimp, tinapa, chicharon, toasted garlic, spring onion and egg. Serve with calamansi.
Adobong pusit, sliced pork, cooked msusels may be added as topping to make the dish more special.
How to Cut Onions and Garlic
How to Fry
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1/4 kg small shrimp, peeled, devein and reserve shells
1 sachet 8g MAGGI MAGIC SARAP
2 tbsp vegetable oil
3 cups water
4 cloves garlic, minced
1 pc onion, minced
2 tbsp ground rice
1 tbsp annatto seeds (atsuete with lye, soaked in 1/4 cup hot water and strained
2 tbsp fish sauce
1/4 tsp freshly ground pepper
1/4 kg pancit bihon, soaked in water
2 tbsp shredded tinapa flakes, toasted
6 tbsp crushed chicharon
1 tbsp toasted garlic
2 tbsp sliced spring onion
2 pcs egg, hard cooked and sliced
6 pcs calamansi, sliced