Copycat Palabok d’e Tisoy

Ingredients for Copycat Palabok d’e Tisoy

• 500 g thin rice noodles or bihon
• Water, divided
• 600 g prawn heads and shells
• 1 tablespoon annatto powder
• Fish sauce, to taste
• 150 g minced pork
• 1/2 cup smoked fish, flaked
• 3 tablespoons cornstarch
• 4 cloves garlic, minced
• 1 red onion, minced
• Oil
• Chopped lechon kawali
• Calamares
• Crushed chicharon
• Chopped spring onions
• Hard-boiled eggs, halved
• Fried garlic
• Calamansi or lemon, sliced

How to cook Copycat Palabok d’e Tisoy

1. 1.Cook bihon according to package directions; drain and set aside.
2. 2.Grill prawn shells until red-orange and lightly charred. Blend with 3 cups water, press through a fine sieve, and reserve the prawn broth.
3. 3.Dissolve annatto in 1/4 cup hot water, then combine it with prawn broth and fish sauce.
4. 4.Sauté garlic and onion in oil; cook pork for 3 minutes. Add broth mixture and smoked fish.
5. 5.Whisk cornstarch with a little water, add it to the sauce, and simmer until thickened; thin with water if necessary.
6. 6.Pour sauce over noodles and top with lechon kawali, calamares, chicharon, spring onions, eggs, and fried garlic. Serve with calamansi.