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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 8 ounces of bihon noodles in a baking tray and pour hot water over them to soak for 12 to 15 minutes until softened, then drain the water.
Watch out
Pour enough hot water over the bihon to soften it evenly
do not skimp on the water or the center of the noodles will remain hard
Heat 0.25 cup cooking oil in a cooking pot, then add 4 cloves chopped garlic and cook until light brown.
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Do not leave the garlic unattended as it burns quickly
if the garlic burns, the entire oil and sauce will become bitter
Add 1 piece finely chopped onion and saute for 10 to 15 seconds, then add 0.75 cup ground pork and saute until light brown on the outside.
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Mix the ground pork well and break up the lumps so there are no solid clumps of meat in the sauce.
Add 0.25 cup tinapa flakes and saute briefly to bring out the unique flavor.
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Mix the tinapa flakes well so the flavor spreads throughout the ground meat
if not mixed properly, some parts will taste overly salty and fishy
Add 0.25 cup all-purpose flour gradually while stirring and cook for 5 to 7 minutes.
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Do not pour all the flour at once
add it gradually while stirring to prevent flour lumps from forming
Pour 2 cups annatto water gradually while stirring until used up and bring to a boil to reveal the orange color of the sauce.
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Pour the annatto water gradually while stirring continuously to thicken the sauce evenly without lumps.
Add 1 piece Knorr Shrimp Cube until melted, then season with ground white pepper and patis to taste while stirring until the desired consistency and flavor are achieved.
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Ensure the shrimp cube is completely melted before seasoning
if any part remains un-dissolved, parts of the sauce will be overly salty
Place the softened bihon on a serving plate and pour the prepared palabok sauce over it.
Watch out
Drain the bihon thoroughly before adding the sauce so it does not become watery and dilute the palabok sauce.
Slice 2 pieces boiled eggs and place them on the side of the plate.
Watch out
Do not crush the eggs when slicing to maintain a neat and nice appearance on the side of the plate.
Place 12 pieces cooked shrimp, 0.5 cup crushed chicharon, 0.25 cup toasted garlic, and 0.25 cup chopped green onions on top of the sauce.
Watch out
Add the toppings last to keep the chicharon and toasted garlic crispy before eating.
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