- Corn oil
- Garlic, minced finely
- 1 cup bean curd (tofu) diced
- ½ cup lean pork, diced
- ½ cup squid cut into rings
- 1 cup shelled oysters
- 2 to 3 cup shelled whole medium sized shrimps w/o the head
- Pinch of salt
- 1/2 teaspoon ground white pepper
- 1 pound rice noodles (bihon)
- cooking oil
- finely minced garlic
- finely minced onion
- annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
- lots of garlic toasted but not burned - set aside
- 2 tbsp. Cornstarch
- 1 cup tofu - mashed into tiny pieces
- 1 cup pork cracklings (chicharon) - pound to powdery consistency
- -1/2 c. smoked flaked fish (tinapa)
- -1/2 c. minced scallions
- 1 cup shrimp juice **
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-made sauces or any shrimp bisque.
1. Heat oil and saute garlic until brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.
The Filipino dessert recipe is ready to serve....nice !