Ingredients:
8 pcs Salinas, deboned
115g Bihon, soaked for 10 minutes
1 Medium Red onion, minced
5 Cloves Garlic, minced
2 Stalks Leeks, sliced
¼ Head Cabbage, boiled and chopped
3 Eggs, hard-boiled and sliced
½ Chicken broth cube
¼ tsp Iodized salt
1 tsp Atsuete powder
800ml Water, for the sauce
650ml Water, for boiling the bihon
For the slurry:
2½ tbsp flour
1 tbsp cassava flour
100ml water
👨🍳 Procedure:
1. Prepare the Salinas
Debone the Salinas thoroughly and flake the meat. In a pan, lightly fry the flaked Salinas until golden and slightly crisp. Reserve about ½ tablespoon of the fried Salinas in the pan for the sauce.
2. Make the Palabok Sauce
Using the same pan, sauté the red onion and garlic until fragrant. Add the atsuete powder and mix well to release its color and aroma. Pour in 800ml water, then add the chicken broth cube and salt. Bring to a gentle simmer.
3. Thicken the Sauce
In a separate bowl, combine the flour, cassava flour, and 100ml water. Mix until smooth and lump-free. Slowly pour the slurry into the simmering sauce while continuously stirring. Cook until the sauce becomes thick, smooth, and glossy.
4. Cook the Bihon
Bring 650ml water to a boil. Add the soaked bihon and cook until tender. Drain well and set aside.
5. Assemble
Place the cooked bihon on a serving plate and generously pour the hot palabok sauce over it.
Top with:
Crispy flaked Salinas
Sliced hard-boiled eggs
Boiled cabbage
Fresh leeks
Serve hot and enjoy! 🍜✨
By: Chef Myles
