- 1/2 kilo bihon noodles, cooked
- 1 medium-size onion, chopped
- 3 cups shrimp juice, from boiled shrimp and shells
- 1/4 cup water
- 150 grams annatto powder
- 1/4 cup patis
- cooking oil
- 1/2 medium-size shrimp, shelled, sliced in half
- 1 stalk small size pechay, shredded, blanched
- 1/2 head garlic, finely chopped, fried
- 1/2 cup fish flakes, from fried tinapa
- 1 bundle spring onion, chopped
- 2 pieces boiled egg, cut into wedges
- 250 grams lechon kawali
- 250 grams pork chicharon
- Saute the garlic and onion. Add flour, annatto powder and water.
- Then add the patis, fish flakes. Simmer three to five minutes.
- Add the shrimp juice.
- Fry the bihon noodles one batch at a time in a heated wok until fluffy and crisp.
- Place the noodles in a plate and serve with the sauce top with boiled eggs, spring onions, fried garlic, chicharon and lechon on top.
- Season with pepper and salt.
- 500 grams pork belly slab
- 1 medium red onion
- salt and pepper
- cooking oil
- Put the pork belly, onion, salt and pepper, water in a stock pot and let it boil until tender.
- Heat oil in a wok, and fry until crispy.
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