So varied are the ways to prepare noodles, but the idea of smothering noodles with a sauce heavy with aroma of seafood and garlic make our Palabok an altogether different gastronomic adventure. Available in: 2.0 oz (57 g) flat pouch, 2.2 lbs (1 kg) foil bag Instructions Print Share Sauté garlic, half of the tinapa flakes and stir in the dissolved Mama Sita’s Palabok Mix. Bring to a boil while stirring occasionally. Lower the heat and simmer until sauce thickens. Remove from heat and set aside. Bring 2 liters of water and 2 tbsp cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and rinse with cold water. Mix in 1 tbsp of cooking oil to prevent noodles from sticking. Arrange the noodles on a platter lined with banana leaves. Pour the sauce over and garnish with boiled egg, toasted garlic, chopped spring onions, chicken flakes, crushed kropek, remaining tinapa flakes, and calamansi halves. Serve with patis. Ingredients English Metric Ingredient 1 pouch 57 g Mama Sita's Palabox Mix, dissolved in 3 cups (750 ml) of water (or stock) 2 tbsp 30 g Garlic, crushed ½ cup 125 g Tinapa, flaked & deboned 8 cups 2 L Water 3 tbsp 45 ml Oil 1 pack 227 g Rice noodles (bihon) 2 pcs Egg, hard-boiled & sliced 3 tbsp 45 g Garlic, fried 3 tbsp 15 g Spring onions, chopped ½ cup 15 g Kropek (prawn crackers), crushed ½ cup 125 g Chicken, boiled and flaked 4 pcs 30 g Calamansi, sliced crosswise To taste Patis

A mixture of western and oriental spices in just the right proportions make this a widely popular stew. Available in: 1.76 oz (50 g) flat pouch, 2.2 lbs (1 kg) foil bag

Mama Sita’s Kare-Kare Mix (Peanut Sauce ) Nothing is more heartwarming than a bowl of thick and savory Kare-Kare as tender oxtail and tropical vegetables are magically brought together by achuete, toasted rice and finely ground peanuts. Available in: 2 oz (57 g) flat pouch, 3.5 oz (100 g) flat pouch, 2.2 lbs (1 kg) foil bag Instructions Print Share Boil oxtail in water and simmer until meat is tender leaving about 1 ½ cups (375 ml) stock. Set aside. Sauté garlic and onion in oil. Add boiled oxtail and Mama Sita’s Kare-Kare Mix. Add the remaining stock. Stir and simmer for two minutes. Add eggplant and string beans. Simmer for three minutes. Stir once in a while to prevent the sauce from sticking to the pan. Add bok choy and simmer for two minutes or until the vegetables are done. Serve with bagoong alamang (sautéed shrimp paste) Ingredients English Metric Ingredient Mama Sita’s Kare-Kare Mix 1.1 lb 500 g Oxtail 8 cups 2 L Water 1 tbsp 15 g Garlic, crushed 1 pc 60 g Onion, sliced 1 tbsp 15 ml Oil 1 pouch 57 g Mama Sita's Kare-Kare Mix, dissolved in 1 cup (250 ml) water or stock 1 cup 250 g Eggplant, cut diagonally about ¼" thick 1 cup 250 g Sitaw (long green beans), cut into 2" lengths 10 pcs 100 g Pechay (bok choy) ½ cup 125 g Bagoong Alamang (sautéed shrimp paste)