For the love of noodles, yesterday I experimented how to make pancit palabok sauce. Here is my version
For Pancit Palabok Sauce:
a can of cream mushroom
1 glove of garlic
1/2 onion, minced
1 tbsp atchuete powder or 2 tbsp od atchuete oil
In a frying pan, saute garlic and onion until golden brown. Then, add cream of mushroom. Mix the atchuete in a small glass with a little splash of water, then add this to the pan. Bring the sauce to boil and simmer for 10 minutes.
a can of tuna chunks
hard boiled eggs
fresh lemon, sliced
fried garlic minced
pork Chicharon ( used ground crootons)
For the toppings you can always experiment. You can even add some cooked shrimp, squid, smoke fish etc. What I did yesterday, I sauteed the tuna with garlic and onion. And after I drained the cooked sotanghon, I put it a a plate and poured the palabok sauce. Then garnish with toppings.
Here is my pancit palabok for my food trip friday entry: