It is called palabok because the bright orange sauce and toppings make for an attractive garnishing while the term luglug was derived from the sound that the noodles make when the bamboo steamer is dipped in the boiling water.Ingredients:
½ kilo bihon, soaked in water until softened then drained
Palabok sauce:
¼ cup atsuete seeds in soaked in¼ cup water
2 cups shrimp juice or use shrimp bouillon
6 tablespoons all-purpose flour
½ cup water
patis and pepper
Toppings:
1 cup cooked pork, cut into strips
2 pieces fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs, hard-boiled then sliced
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tablespoon fried garlic
Prepare Palabok Sauce:
Strain atsuete then combine atsuete water with shrimp juice in a saucepan. Disperse flour in water then add to the pan. Bring to a boil and cook with constant stirring until thick. Season to taste.Boil water in a pot.
Place noodles in a bamboo strainer or luglugan. Dip in the boiling water and cook until tender but firm. Drain well. Transfer to a platter. Top noodles with sauce. Garnish with pork and tokwa pieces. Sprinkle with tinapa and chicharon, sliced egg, shrimps, spring onions and garlic. Serve with kalamansi.
from filipino heritage site
