Unlike the Pancit Bihon or Pancit Canton where everything is cooked together and ready to eat once you take it out of the pan, this dish is quite tedious to make.
Each topping is cooked separately and assembly is necessary.
INGREDIENTS
- 8 oz Rice Noodles or Bihon
- 1/2 pound Shrimps, shelled and deveined, and cooked
- 2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
- 1/4 pound ground pork
- 3 tablespoons Achuete (Annato) Seeds
- 3-4 stalks Green Onions, sliced fine
- 6 cloves Garlic, minced and fried
- 3 tablespoons Cornstarch, dissolved in 1/4 cup water
- 5 cups Water
- 2 tablespoons Fish Sauce or Patis
- 1/2 teaspoon Ground Pepper
- 3-4 Eggs, boiled, shelled and cut in wedges
- 1/4 cup Cooking Oil
COOKING TIME : 30 minutes
- 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 2 tablespoons oil on the pan.
- Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. 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.
- Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
- Assemble on a plate in this order :
- Noodles
- Sauce
- Tinapa Flakes
- Shrimp
- Ground Meat
- Fried Garlic
- Boiled Egg
- Green Onion
