Pancit Palabok

Ingredients:
1 pack bihon noodles, cooked according to package direction

Sauce:
2 tbsps oil
1 small garlic head, minced
1 small finely minced onion
2 tbsps achuete water
2 tbsps cornstarch
1 cups shrimp juice (refer to pancit palabok recipe)
2 tbsps patis or salt

Garnish:
chicharon, pounded
finely minced green onions
boiled shelled shrimps
boiled egg, sliced
fried minced garlic
smoke fish flakes (optional)
calamansi

Procedure:
In a skillet, saute garlic and onion. Cook till garlic is brown and onion is transparent. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Simmer over moderate heat until the mixture is thick. Season with patis (fish sauce) and pepper. Turn off the heat and set aside.

Pour or mix sauce and noodles. Garnish with chicharon, smoked fish flakes, shrimps and green onions. Serve with calamansi.

Shrimp Juice: Saute shrimp heads in butter until orange pour enough water. Add bay leaves. Salt and pepper to taste and boil until water is reduced to half.