Noodles
1/2 kilo of white and round miki
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 gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
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 spring 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'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
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