Ingredients: ¼ kg small prawns ¼ cup slurry 3 cups water 4 cloves garlic, minced ¼ cup vegetable oil 1 pc. small onion, diced ¼ kg pork belly, sliced 3 pcs. Chinese sausages, sliced on an angle ¼ kg squid balls 2 sachets 8g MAGGI MAGIC SARAP 2 tbsp. soy sauce ½ tbsp. Hoisin sauce ½ tbsp. MAGGI OYSTER SAUCE 150g pancit sotanghon 150g pancit canton 1 pc. medium carrot, julienned Cooking Instructions: Fry pansit canton and sotanghon to form a nest like bedding. Set aside. Remove heads and shells from prawns. Simmer in water for 30 minutes. Strain and discard shell. Set aside prawn stock. Combine garlic and oil in a wok. Sauté until light golden brown. Add onion and sauté for 1 minute. Set aside. Add pork belly and sauté for 2 minutes. Add Chinese sausages and squid balls. Cook for 2 minutes. Add prawn stock and bring to simmer. Season with MAGGI MAGIC SARAP. Add soy sauce, hoisin, and MAGGI Oyster Sauce. Add carrot, Baguio beans, cabbage, and prawns. Cook for 2 minutes over high heat. Add slurry to thicken sauce. Add quail eggs and pour over crispy noodles. Serve immediately. Post navigation
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