Ingredients
-
1 pc Clara ole tomato sauce
-
300 g Miki lucban noodles
-
150 g Pork belly
-
1 cup Lee kum kee pork bone soup
-
10 pcs White shrimp
-
150 g Scallops
-
100 g Pigs liver
-
1 whole Chayote
-
4 pcs Bokchoy
-
50 g Snow peas
-
80 g Carrots shredded
-
50 g Onions
-
15 g Garlic
-
1 tbsp Cooking oil
-
1 cup Lee kum kee premium soy sauce
-
1 pinch Mccormick ground black pepper
-
1, as needed Banana leaf
-
8 pcs Lucban longganisa large crispy deep fried
-
1 pcs Pork bagnetoptional
-
1 Tbsp X o sauce
-
1, as needed Pinakurat vinegar
Directions
Steps
|
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 |
|
4
Done
|
Add Dried Noodles. And put back cooked pork and seafood |
|
5
Done
|
Fried Egg Optional |
|
6
Done
|
Add X.O. Sauce and Stir |
|
7
Done
|
To PlatePlace banana leaves on a plate |
|
8
Done
|
Place cooked noodles. Top with vegetables and shrimps |
|
9
Done
|
Add Fried Pork Belly, and Crispy Longaniza Lucban. |
|
10
Done
|
Garnish with Fried Garlic. |
