Enjoy!

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pancit balabok

FILIPINO RICE NOODLES WITH PORK AND SHRIMP SAUCE
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Great recipe! love fried rice and always with hard boiled eggs and interesting new flavors for me with achuete paste and chicharron, and others, thank you.

~ Sabrina
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1

– Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer. Strain the broth and set aside.
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2

– Combine the achuete paste and hot water, and set aside. Combine cornstarch with cold water and set aside.
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3

– Sauté the onion and garlic, cooking until the onion is transparent. Add the pork and cooking wine. Add the shrimp/seafood sauce, achuete liquid, cornstarch slurry, fish sauce and black pepper, and cook until the sauce has thickened. Set aside.
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4

– Meanwhile, make the noodles. In a separate deep-sided skillet, bring water to a boil over high heat. Add the noodles and cook. Drain the noodles and place in a serving dish.
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5

– Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.
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&

– Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.
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About

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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