oz. pack rice noodles (a thicker version of
tbsp. Annato seeds (achuete)
cup shrimp juice
tbsp fish sauce (patis)
1/2 tbsp cornstarch, mixed with 1/4 cup water
lbs. shrimps, shelled and fried
cup finely crushed chicharon (fried or sun-dried
cloves garlic, chopped and fried
tbsp green onion, finely chopped
slices of hard boiled egg
of salt and pepper to taste
noodles in boiling water for 20 minutes or until
well and set aside.
the annato seeds in a pan with oil and garlic
while fire is set to simmer fire. Strain the oil
free of seeds and burnt garlic.
the oil to the shrimp juice in a sauce pan, and
season with soy sauce, salt and black pepper.
in the cornstarch, simmer until thick, stirring
constantly until thickened.
a plate, put the noodles, pour sauce over it,
then sprinkle crushed pork rinds, shrimps, fried
garlic and green onions.
sliced eggs on top and lemon wedges on the side
of the presentation dish.
the pancit mixture and sprinkle with lemon juice
Do you like this
Then PRINT it and give it
to a friend!