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Pansit Palabok
1 lb ground pork 1 large onion, minced 1 lb shrimp, shelled and minced 1 can Campbell's cream of mushroom 1 can cream of chicken 4 cans of water [to dilute the creams] *reserve the shrimp heads, pound 'em and obtain the juice for added flavor powdered atchuete patis to taste Topping pounded chicharon [you can get this sa store] fried garlic [minced then fried] hard boiled eggs chopped spring onions sliced lemon Preparation heat some oil and add enough achuete powder for color. saute onion, add ground. pork and cook til brown. (take note) make sure dont over cook your ground pork medium well will work.. add 1/2 cup water, simmer til dry. add minced shrimp, cook til they are pink then add shrimp juice ... stir constantly to keep juice from curdling. Add the cream of mushroom and chicken, mix well. add 4 cans of water and let simmer for 20 mins. season with (patis)fish sauce. cook noodles and drain well, then pour sauce over it and mix well. and go back on "topping" for makin your plate artistic look (garnish) enjoy by: Chef Henry 
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