INGREDIENTS:

• 1/4 cup flour, for dredging
• 2 tbsp cornstarch
• 1 pinch black pepper
• 1/4 cup water
• 1 tbsp annatto oil or orange food coloring
• 12 pcs boiled quail eggs, peeled
• 1 kg flour, for dredging
• 1 tbsp oil, for frying
• 1 pack pancit canton noodles (500grams)
• 1 cup water, as needed
• 1 tsp salt
• 3/4 cup pork kasim, sliced into strips (marinated in soy sauce and 1 tbsp cornstarch
• 2 pcs chicken liver, sliced (optional)
• 8 pcs squid balls, sliced
• 6 pcs shrimps, peeled and deveined medium-sized
• 1 pc white onion, chopped
• 1/2 pc carrots, sliced into florets
• 1 stalk celery, cut diagonally
• 14 pcs snow peas
• 1 cup cabbage, sliced
• 2 tbsp oil
• 1 clove garlic, minced
• 2 tbsp Datu Puti Oyster Sauce [E]
• 4 tbsp Datu Puti Soy Sauce [E]
• 3 cups chicken stock
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 1 salt and pepper, to taste

PROCEDURE:

1. In a bowl, combine and mix Set A ingredients until smooth. Set aside.
2. Heat up oil in a pot. Dredge hard boiled quail eggs in flour, then coat with Set A batter mixture, scoop with a spoon, and drop into the pot with hot oil. Fry until crisp outside. Set aside.
3. Heat a pot of water, add salt, and bring to a boil. Blanch canton noodles until cooked. Drain and arrange on a serving platter.
4. In the same pot, blanch Set D ingredients by batches start with vegetables, then meat, finally, seafood. Arrange over the noodles.
5. Prepare sauce by heating a pan with oil and sauté the garlic before adding the rest of the set E ingredients. Cook until the sauce thickens, then pour sauce over the noodles.