Ingredients:

Shrimp Stock
250g Shrimps, medium sized
2 Liters Water
1 pc, large Onion, sliced
1 pc Carrots, diced
1 pc Celery, stalk only, sliced

Annatto (Atsuete Oil)
2 Tbsp Annatto (Atsuete) Seeds
4 Tbsp Cooking Oil

Palabok Sauce
1 canx425g SABA Squid in Soy Sauce
2 Tbsp Cooking Oil
1 pc Onion, sliced
6 cups Shrimp Stock, freshly prepared
½ cup Cornstarch
½ cup Flour
1 cup Water
½ cup Patis
Salt (optional)

500g Bihon, boiled and drained

Toppings
1 small Pechay Baguio, sliced thinly and blanched
4 pcs Eggs, boiled, sliced
1 square Firm Tofu, cubed and fried
1 pack Chicharon, crushed
½ cup Tinapa Flakes (optional)
Calamansi, sliced

Procedure:

1. To make the shrimp stock: Remove the shells from the shrimp. Pound the shells. In a large pot, combine water, onion, carrots, celery and shrimp shells. Gently boil for 20-25 minutes. Strain. Set aside the shrimp broth. You may blanch the shrimp while boiling the stock. After blanching, sliced shrimp into desired size and set aside for toppings.
2. To make the annatto or atsuete oil, in a pan at low heat, combine atsuete seeds and oil. Stir continuously until color is extracted. Do not burn the seeds as this will make it bitter. Strain. Set aside atsuete oil. 
3. Open the can of SABA Squid Soy Sauce. Drain and reserve the soy sauce in a bowl. Slice squid into desired sizes. Set aside.
4. In a large kawali or sauce pot, heat 1 Tbsp oil and cook squid for about 2 minutes. Transfer squid to a bowl and set aside for the toppings. 
5. To make the palabok sauce: in the same pot, heat the other 1 Tbsp oil and sauté onion. Pour shrimp stock (about 6 cups), reserved soy sauce and bring to a simmer. Dissolve cornstarch and flour in 1 cup water and add this to the simmering sauce together with the atsuete oil and patis. Stir and continue cooking until sauce thickens. Adjust saltiness if desired. Remove from heat.
6. PLATING. On a plate, put about 2 cups cooked bihon noodles and add about 1 cup palabok sauce or enough to cover the noodles. Top with the following: blanched pechay baguio, sliced egg, fried tofu, sautéed squid, sliced shrimp, tinapa flakes and crushed chicharon.
7. Serve with calamansi on the side.