1/4 K. Super Q Pancit Bihon noodles
Boil 2 liters of water. Add 2 sheets of bihon noodles and boil for 5 minutes.
Stir to loosen the noodles.
Drain and rinse with cold water.
Leave in the colander to drain and set aside.
1/4 K. small shrimps, boiled and peeled
2 eggs, boiled and sliced
1 head garlic, chopped and fried until light brown
green part of the spring onions, chopped
tinapa, flaked and toasted in a frying pan without oil (sinangag) - optional
1/4 C. cooking oil
1 onion, chopped
2 pcs. Knorr Shrimp cube
5 C. water or broth from the boiled shrimp
3 T. patis
1 t. rock salt or to taste only (my palette is salty)
1 t. MSG (optional)
1/2 t. ground black pepper
1/4 C.rice flour soaked in 1/2 C. water for at least 30 minutes
1T. anatto/achuete powder dissolved in 1 T. water
1/4 C. cornstarch dissolved in 1/4 C. water
Heat oil in a pot.
Saute the onion. When it is wilted add the shrimp cubes then continue sauteing until the cubes are dissolved.
Add the water, salt, pepper, MSG and patis. Let it boil before stirring.
Add the anatto powder dissolved in water.
Remove pot from flame/heat then slowly add the rice flour slurry to the sauce. Stir well then return to the stove.
Let it boil and then remove again from the heat and add the cornstarch slurry. Stir then return to the heat until slightly thick.
Serve with calamansi.