Ingredients:
1/2 kilo miki - white, thick & round noodles
2/3 cup coarsely pounded chicharon baboy
2/3 cup flaked fish meat - tinapa (optional)
1/2 kilo pork fat -cubed
1/4 kilo fresh shrimps -cooked, shelled
1/4 kilo fresh squid -adobo
1/2 kilo talaba -adobo
2 eggs hard boiled
5-6 cloves garlic minced
3 tbsp. atchuete seeds
salt to taste
Procedure:
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside. then soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes chicharon. Set aside chicharon.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.
Serve with puto or bread.
Sauce:
Fish sauce and calamansi