Name: Crispy Palabok Noodle Pancake
Yield: 4
Ingredients: 2 bundles luglug noodles; 4 cups hot water; 1 large egg; ¼ cup strong shrimp stock; ¼ cup flour; 1 cup cornstarch; 1 tsp garlic, minced; 1 leek stalk; 2 spring onions; 2 cups bean sprouts; 1 cup small dried shrimps; oil, for frying; banana leaf, for frying; 2 tsp oil; 1 tbsp annattoo seeds; ¼ cup white onion, chopped; 5 pieces garlic cloves, minced; ½ cup shrimp, chopped; 10 ½ cups strong shrimp stock; 4 tbsp cornstarch + 3 tablespoons water slurry; 2 tbsp fish sauce; Salt, to taste; Ground black pepper, to taste; 5 ½ tbsp calamansi juice; Crispy pork belly bits,; Tinapa flakes; Crushed chicharron

Prepare noodles

Boil luglug noodles in hot water until tender. Strain and set aside.

Make batter

In a bowl, beat the eggs with shrimp stock. Mix in spring onions, leeks, pepper, and some of the fish sauce. mix

Add pancake mix-ins

Add bean sprouts, dried shrimp, a little more of the fish sauce, and cooked and drained noodles. Mix until well combined.

Fry pancake until crispy

Take some of the mixture and place it on a large strip of banana leaf. Carefully slide the banana leaf with noodle pancake mixture into a pan with oil over medium heat. Fry each side for about 3 minutes each, or until golden and crispy. Remove and drain excess oil.

Make sauce

In a separate pan over medium-low heat, steep the annatto seeds in the oil until the oil changes into a vibrant but deep orange color. Strain out the seeds. Saute the onions and garlic in the same pan until aromatic. Mix in shrimp pieces, shrimp stock, fish sauce, and calamansi. Taste and adjust by seasoning with salt and pepper if desired. mix in the slurry. Boil and mix until thick. Drizzle on top of the noodle pancake and top with tinapa flakes, chicharron, and chopped spring onions before serving.