- tinapa (small smoked fish which can be bought at any local market) – deboned/filleted and crispy fried in very little oil
- ground pork
- prawns peeled and de-veined
- chicharon baboy [pork rinds] pulverized
- achuete soaked in water
- spring onion, chopped
- chopped garlic and onion
- bihon or rice noodles
- hard boiled eggs, sliced
- pork boullion cubes
- patis (fish sauce) to taste
- cracked black pepper
- saute ground garlic and onion, add pork cube
- add ground pork
- add patis, black pepper, achuete water, and a bit more water to create a sauce
- simmer until ground pork is cooked
- add prawns
- dissolve cornstarch in about 1/2 cup water, then add onto the simmering sauce
- boil about a liter to a liter and a half of water for the bihon
- add some salt
- once water is boiling, add bihon and cook until tender [or al dente]
- make sure to keep an eye while cooking bihon to avoid overcooking, otherwise, it will turn soggy or pasty
- drain well
How to serve:
- Put a serving of drained bihon on a plate.
- Pour over the pork sauce; add pulverized chicharon and crispy fried tinapa bits on top.
- Garnish with chopped spring onions and sliced hard boiled eggs.
- Serve with sliced calamansi on the side.
Source: The Kitchen Invader
(Visited 226 times, 1 visits today)