INGREDIENTS:
2 tbsp Patis
2 tsp Paminta Pino
1 pc Sibuyas - Chopped
1pc Shrimp Cubes
1/2 cup Atsuete (for color)
5 pcs roasted Tinapa flakes
6 cloves Bawang
1/4 kilo Pechay Baguio
1/4 kg Pork giniling
Crushed Chicharon
2 tbsp Flour & Cornstarch
500 grams Palabok Noodles
3cups Shrimp-head stock
3cups water

TOPPINGS:
Crushed Chicharon
Lechon Kawali
Shrimp
Boiled Eggs
Fried Garlic

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