INGREDIENTS:
- 1/4 cup Golden Fiesta palm oil
- 1 tbsp UFC annatto seeds/atsuete seeds
- 2 cloves garlic, chopped
- 2 tbsp white onion, chopped
- 1/2 cup ground pork
- 1/2 cup shrimps, peeled and deveined
- 1/2 cup tinapa, flaked
- 40 g palabok mix, dissolved according to packaging instructions
- 2 cups water
- 1/4 tbsp UFC ground pepper
- 1/4 tsp Datu Puti fish sauce
- 1/4 kg bihon (rice noodles)
- 2 pc eggs, boiled and sliced
- 3 tbsp green onions, chopped
- 1/2 cup chicharon, crushed
- 5 pcs calamansi, to serve
PROCEDURE:
1. Sauce: Heat oil. Add annatto seeds. Stir until color is extracted. Discard seeds.
2. Using the same oil, sauté garlic, onion, and pork until the meat is brown.
3. Add shrimps and tinapa. Stir. Allow to cook until shrimp is slightly curled and develops color.
4. Add dissolved palabok mix, water, ground pepper, and fish sauce. Simmer until slightly thickened. Set aside.
5. Noodles: Boil enough water. Dip bihon for 2 minutes. Drain well.
6. Assembly: Arrange noodles on platter.
7. Pour sauce on top.
8. Assemble the toppings. Serve with calamansi on the side.
