Spaghetti Palabok with Spanish Sardines Flakes

Ingredients:

• 1 bottle of Dona Elena Spanish Sardines in Mild Spicy Pure Olive Oil 228g
• ¼ cup of Dona Elena Pure Olive Oil
• Dona Elena Extra Virgin Olive Oil (for drizzling)
• 3 tbsps. onions, chopped
• tbsp. garlic, chopped
• 4 tsps. dashi powder (dissolved in 3 cups water)
• 5 tbsps. fish sauce
• 6 tbsps. rice flour (dissolved in water)
• 1 tsps. atsuete powder
• 250g of Dona Elena Al Dente Spaghetti (half a pack)
• 6 pcs. cooked shrimp
• pcs. cooked squid (cut into rings)
• 2 pcs. egg (boiled for 6 mins.)
• 1 tbsp. toasted garlic
• 1 tbsp. spring onions, chopped
• tbsps. crushed chicharon
• 2 pcs. lemon wedges
• cracked pepper
• salt

Procedure:

1. Drain the spanish sardines in a strainer.
2. Crush the spanish sardines in pan on low heat until it dries up and becomes crispy flakes.
3. Pour olive oil in a sauce pan.
4. Sauté onions then garlic.
5. Pour the dashi stock and simmer.
6. Add the atsuete powder and whisk.
7. Strain the dashi stock.
8. Thicken the sauce with the slurry and set aside.
9. Cook the spaghetti in rolling boiling water with salt unil al dente.
10. Drain the spaghetti pasta and drizzle extra virgin olive oil so it won’t stick to each other.
11. Toss the spaghetti in the palabok sauce and plate.
12. Top the sardine flakes, shrimp, squid, crushed chicharon, toasted garlic, and lemon wedges.