Ingredients:

Cornstarch, Rice Flour, Salt,  Garlic Powder, Cane Sugar, Flavour Enhancer: Monosodium Glutamate, Shrimp (Crustacian) Powder, Achuete (Annatto) Piwder-Cornstarch Mix, Black Pepper, Flavour Enhancer : (Disodium Inosinate / E631, and Disodium Guanylate /E627).

Nutrition:       

Typical Value	Per 100g
Energy	1188kJ / 284kcal
Fat	0.8g
Of which Saturates	0.0g
Carbohydrate	65.6g
Of which Sugars	29g
Fibre	0g
Protein	5.3g
Salt	16.0g

Serving per package :  6
Serving size:  9g

Allergen:

Contains Soya.

See ingredients in bold.

Features:

A sauce with aroma of seafood and garlic.

Sauce for Vermicelli Noodle or in Filipino style Palabok Noodle.

Serve topped with scrambled egg slices, chopped spring onions, fried garlic and calamansi / lemon on the side.

Usage:

Ideal for making gravy sauce for noodle.

Preparations:

Dissolve Mama Sita’s Oriental Gravy (Palabok) mix in water or unsolved soup stock. Set aside.

Recipe:

Pancit Palabok: (Serves 6)

Ingredients:

1 pouch (57g) Mama Sita's Oriental Gravy (Palabok) Mix
8 oz (227g) bihon (rice noodles) cooked as directed in the package
2 1/2 cups (625 ml) water or unsalted soup stock
2 tbsp (30 ml) cooking oil
1 tbsp (8g) minced garlic
1/4 cup (15g) tinapa (smoked fish) flakes
Garnish:
2 hard boiled eggs (peeled and sliced into wedges)
3 tbsp (15g) spring onions (chopped)
1/2 cup (100g) shrimps (boiled and peeled)
1/4 cup (15g) tinapa (smoked fish) flakes
1 tbsp (15g) fried minced garlic
1/2 cup (30g) crushed cracklings
1/2 cup (100g) squid (cooked and cut into rings)

Cooking Instructions:

Dissolve Mama Sita's Palabok Mix in favoured liquid In

a wok, saute garlic and tinapa flakes in oil, then stir in dissolved Mama Sita's Palabok Mix.

Bring to a boil, stirring till thick enough to coat the back of a spoon.

Put bihon in serving platter and pour sauce over it. Garnish with eggs, spring onions, shrimps, etc. Serve with calamansi (Philippine lemon) and patis (fish sauce).