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A different twist of the favorite pancit.

Tiempo para Cocinar:
 
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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

  1. 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.
  2. 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.
  3. For the Toppings
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. For the Sauce
  9. 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.
  10. 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.
  11. 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.
  12. 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.
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