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Ingredientes
- 1 package (8 ounces) rice noodles/bihon
- water
- calamansi or lemon, cut into wedges
- For the sauce
- 5 cups shrimp stock (from the boiled shrimp)
- 2 tablespoons shrimp base
- 1/4 cup flour
- 1 tablespoon annatto powder
- 2 tablespoons reserved bacon grease (from fried bacon)
- 1 tablespoon reserved garlic oil (from toasted garlic)
- salt and pepper to taste
- For the Toppings
- 1/2 pound large shrimp, head on
- 1/2 pound bacon, diced
- 1 cup pork cracklings (chicharon), crushed
- 1/2 cup tinapa flakes
- 4 hardboiled eggs, peeled and sliced
- 1/4 cup green onions, chopped
- 1 head garlic, peeled and minced
- cooking oil
Direcciones
- In a deep dish, soak rice noodles in water for about 5 minutes or until softened. Drain well. In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.
- Place noodles onto serving plates. Spoon sauce over noodles and top with fried bacon, shrimp, chicharon, tinapa flakes, eggs, toasted garlic bits and green onions. Serve with calamansi wedges.
- For the Toppings
- Peel shrimp, leaving tail intact. Reserve shrimp heads. In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Reserve liquid.
- In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
- In a skillet over medium heat, add chopped bacon and cook, stirring occasionally, until golden and crisp. Remove from pan and drain on paper towels. Reserve 2 tablespoons of bacon grease.
- In a small pan over low heat, heat about 1/4 cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve garlic oil.
- For the Sauce
- In a small bowl, combine 1/4 cup water and annatto powder. Stir well until powder is dissolved and water has changed to orange color.
- With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 4 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids.
- In a bowl, combine shrimp stock ( about 4 cups), reserved liquid from boiling shrimp (about 1 cup), reserved garlic oil and annatto water. Add shrimp base and stir until dissolved.
- In a sauce pot over medium heat, add reserved bacon grease. Add flour and cook, stirring constantly, for about 2 to 3 minutes or until golden. Whisking vigorously, slowly add shrimp stock mixture. Bring to a boil and then lower heat to a simmer. Cook, regularly, for about 5 to 8 minutes or until thickened. Season with salt and pepper to taste.
