Ingredients
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1 pc Clara Olé Tomato Sauce
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300 g Miki Lucban Noodles
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150 g Pork Belly
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1 cup Lee Kum Kee Pork Bone Soup
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10 pcs White Shrimp
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150 g Scallops
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100 g Pigs Liver
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1 whole Chayote
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4 pcs Bokchoy
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50 g Snow Peas
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80 g Carrots, shredded
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50 g Onions
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15 g Garlic
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1 tbsp Cooking Oil
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1 cup Lee Kum Kee Premium Soy Sauce
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1 pinch McCormick Ground Black Pepper
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1, as needed Banana Leaf
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8 pcs Lucban Longganisa (large), crispy deep fried
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1 pcs Pork Bagnetoptional
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1 Tbsp X.O. Sauce
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1, as needed Pinakurat Vinegar
Directions
Steps
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1
Done
|
In a wok, Heat up oil. Saute Pork Belly, and Liver. Set Aside |
|
2
Done
|
Saute Shrimp and scallops. Season set aside |
|
3
Done
|
Saute Vegetables, Add Stock, and Soy Sauce and Simmer |
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4
Done
|
Add Dried Noodles. And put back cooked pork and seafood |
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5
Done
|
Fried Egg Optional |
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6
Done
|
Add X.O. Sauce and Stir |
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7
Done
|
To PlatePlace banana leaves on a plate |
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8
Done
|
Place cooked noodles. Top with vegetables and shrimps |
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9
Done
|
Add Fried Pork Belly, and Crispy Longaniza Lucban. |
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10
Done
|
Garnish with Fried Garlic. |
