INGREDIENTS:
8 oz Thick Rice Noodles or Cornstarch Noodles1 1/2 pound Shrimps, shelled and deveined, and cooked1 1/2 pound Squid, head separated, body cleaned and sliced3 tablespoons Achuete (Annato) Seeds3-4 stalks Green Onions, sliced fine6 cloves Garlic, minced and fried2 tablespoons Cornstarch, dissolved in 1/4 cup water5 cups Water2 tablespoons Fish Sauce or Patis1/2 teaspoon Ground Pepper3-4 Eggs, boiled, shelled and cut in wedges1/4 cup Cooking Oil
HOW TO COOK:
Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.In a small pan, steep the achuete seeds on the heated oil to extract the color.Strain, and leave 1 tablespoon oil on the pan.Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.Thicken with the cornstarch mixture and add the remaining achuete oil.Assemble on a plate in this order:
Noodles Sauce Shrimp Squid Fried Garlic Boiled Egg Green Onion
SOURCE: filipino-food-recipes.com IMAGE: pancitngtagamalabon.com
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