INGREDIENTS:
-Sauce
2
tablespoons canola oil
1 small
garlic clove, minced
1 ½
cups shrimp juice (or shrimp bouillon + 1 1/2 cups water)
2
tablespoons all-purpose flour
1
teaspoon powdered achuete , dissolved in ½ cup warm water
¼
teaspoon salt
¼
teaspoon ground pepper
1
tablespoon fish sauce
-Pancit
1 pound
thick tubular rice noodle, soaked in warm water for 15 minutes
1 cup
chopped Napa cabbage, boiled for 30 seconds and drained
1 cup
small shrimp, peeled and de-veined
1 cup
shucked oysters, simmered with their liquor for 3 minutes
1cup
squid, cut into 1-inch pieces
½ cup
flaked smoked tinapa or trout
½ cup
crushed fried pork rind (chicharon)
3
cloves fried garlic
2
scallions, thinly sliced
½ cup
cilantro, chopped
2 hard
boiled eggs
2
lemons, cut into small wedges
INSTRUCTIONS:
Prepare
the squid. Sautée in 1 tablespoon of oil for 3-5 minutes
Boil
the shrimp for 3 minutes until pink
Put the
cabbage in boiling water for 30 seconds and then drain.
Soak
noddles in warm water for 15 minutes
Put
noodles in boiling water for 10 minutes or until it softens but still tender.
Make
the sauce. In a medium sauce pan, sautee
the garlic until lightly brown on medium heat.
Dissolve the flour in shrimp juice in a separate cup and pour slowly
into the pan. Pour the water with dissolved achuete. Add the salt, pepper and fish sauce. Stir continuously until it thickens, about 8
minutes. To test for thickness, dip a spoon into the sauce and if it coats the
back of the spoon, that should be thick enough.
Organize
your prepared ingredients and garnishes. Assemble on plate per serving, just
like in the first image above.
Alternatively,
you may combine everything in a big container.
Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp,
oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon). The rest of the ingredient are for garnishing
on top.