One of the many variations Filipinos cook noodles include Pancit Palabok, rice vermicelli or bihon with a yellow-orange sauce and loads of garnishing...which in tagalog means 'palabok.' The yellow-orange sauce comes from combining water, cornstrach, fish sauce, garlic, annato (atsuete) and other cooks include crab paste.
The garnish seemed a little odd for those who haven't acquired the taste, different from the usual fare of vegetables served by asian counterparts with rice vermicelli. Palabok garnishings (sorry, redundant) would be squid rings, shrimp, flaked tinapa (smoked fish), pounded and powdered pork chicharon (deep fried pork skin), roasted garlic, springs onions and hard boiled eggs.
I cooked this dish today because a friend said she was having it too. Being away from home, I have forgotten how it actually tastes...=D
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