CRISPY PALABOK Secret Revealed | Easy Palabok Sauce!

Ingrdients:
Vermicelli / Sotanghon noodles
1/4 k ground pork
Anato powder
2 shrimp cubes
Cornstarch
Boiled eggs
Tofu
Squid
Chicharon
Tinapa flakes
Salt
Pepper
Garlic minced
Onion minced
Onion leaves
Cellery

Procedure:
Fry tofu, tinapa, and squid. Set aside.
Saute minced garlic and onion. When aroma comes out put anato powder then ground pork and shrimp cubes. Saute until light brown. Pour water and simmer. Add cornstarch. Stir well until the sauce thickens. Sean with salt and pepper. Set aside
In a deep bowl heat oil. Put enough oil for deep frying. When oil is hot put vermicelli noodles. Cook until it crisps (5 to 8 seconds). Remove and drain.
Arrange side dishes on a plate. Put crispy noodle in the center and pour sauce.
Enjoy!

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