INGREDIENTS
- 8 oz Thick Rice Noodles or Cornstarch Noodles
- 1 1/2 pound Shrimps, shelled and deveined, and cooked
- 1 1/2 pound Squid, head separated, body cleaned and sliced
- 3 tablespoons Achuete (Annato) Seeds
- 3-4 stalks Green Onions, sliced fine
- 6 cloves Garlic, minced and fried
- 2 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
PREPARATION TIME : 20 minutes
COOKING TIME : 30 minutes
1 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.
2 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.
3 Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.
4 Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
5 Thicken with the cornstarch mixture and add the remaining achuete oil.
6 Assemble on a plate in this order :
- Noodles
- Sauce
- Shrimp
- Squid
- Fried Garlic
- Boiled Egg
- Green Onion
TIPS
- Though not traditional, you can add scallops to this dish - they are mild in flavor and makes a nice addition to your seafood mix.
- Shrimps and squids (and scallops) cook real fast, about 2-3 minutes. Make sure you don't overcook as they can get rubbery and tough.
- Though this is a seafood noodle dish, it is not advisable to add any kind of fish and crabs as they could overpower the flavor of the sauce.
- You can add a shrimp broth bouillon for more shrimp flavor, but cut down on the fish Sauce if the bouillon is already salty.
0 comments:
Post a Comment