Yolly's Free Recipes
2 pounds shelled shrimps (reserve shells)
4 tablespoons all-purpose flour
1 pound rice noodles (or spaghetti noodles)
1 cup anatto water
1/2 pound pork loin, boiled and sliced into 1-by-1-inch pieces
1 cup smoked fish, finely flaked (or smoked oysters)
3 tablespoons vegetable or corn oil
2 cups pork cracklings, pounded to a powder
1 tablespoon finely minced garlic
1/2 cup finely minced parsley
1 cup finely minced onion
1/2 cup finely minced scallions
1/2 cup finely minced parsley
2 hard-boiled eggs, sliced
6 lemon slices
salt and freshly ground pepper to taste
Prepare shrimp juice by pureeing the shrimp shells in a food processor. Add
1/2 cup water to the puree; mix, mash and strain. (Canned shrimp bisque can be
substituted.) Set aside. Prepare anatto water. Set aside.
Boil pork in enough water to cover until tender. Cube meat and set aside
along with 1/2 cup broth.
In a large skillet, heat oil and saute garlic and onion. Brown garlic and cook
onion until transparent. Add pork cubes and shrimp. Stir gently. Add shrimp
juice, parsley and salt and pepper to taste. Add anatto water and bring to a boil.
Lower heat. Mix the flour with reserved 1/2 cup of pork broth and add to the
mixture. Bring to a boil, stirring constantly. Set aside.
Boil pancit or spahetti in 5 quarts of water until cooked. Drain. Transfer
noodles to a large platter. Pour the shrimp sauce mixture on the noodles or serve
in a separate bowl. Gamish with smoked fish flakes, pork cracklings, parsley,
scallions, egg slices and lemon slices. Serve hot.
Serves 6- 8