Pancit Palabok with Layers of Delight

ngredients:

300g

pancit palabok noodles, cooked al dente, soaked in cold water, drained

For Caldo / Sauce:

1/4 cup

annatto oil

4 pcs

tofu mashed

1 tbsp

patis

1 sachet

8g MAGGI MAGIC SARAP®

2 packsNESTLE® All Purpose Cream 250ml

1/2 cup

chopped kinchay

For Topping:

2 tbsp

cooking oil

2 tbsp

minced garlic

1

small onion, sliced

1/4 kg

diced pork

1/4 kg

shrimp, shelled and deveined, chopped

1/2 cup

tinapa flakes

1/2 sachet

8g MAGGI MAGIC SARAP®

1 tbsp

patis (or to taste)

2 pcs

hard boiled eggs, sliced

Procedure:

1. In a clear big bowl, arrange 1/2 of cooked noodles at the bottom. Set aside and prepare caldo.

2. To prepare caldo, heat annatto oil. Stir-fry mashed tofu. Season with patis and MAGGI MAGIC SARAP. Pour in NESTLÉ ALL PURPOSE CREAM and simmer for 2 minutes. Add kinchay. Set aside.

3. To prepare topping, on a different pan, heat cooking oil. Sauté garlic and onions until limp.

4. Add in pork and cook until brown in color and slightly crispy in texture. Add shrimp and cook until pink. Add in tinapa flakes.

5. Season with MAGGI MAGIC SARAP and patis.

6. To assemble, pour in caldo on top to cover noodles. Sprinkle with the topping. Repeat procedure until bowl is 3/4 full. Put a generous amount of toppings and garnish with hard boiled egg slices before serving.