2 scallions, finely sliced
2 lemons, cut into wedges
1/2 pound medium shrimp with shell, boiled in 1 1/2 cup water, then shelled - save the broth
1 teaspoon salt
1/4 teaspoon pepper
Sauce or use Mama Sita's shrimp gravy mix
3 tablespoon vegetable oil
2 garlic cloves, crushed
2 cups water or broth
1/2 cup flour
1/2 cup smooth peanut butter
1 tablespoon annatto seed extract
1 tablespoon fish sauce
1/4 teaspoon pepper
1/2 teaspoon salt
Garnish: In hot oil, brown garlic, leave about a tablespoon in pan, spoon out the rest and save for garnishing. Add onion to pan, cook until transparent, add pork, stir-cook for 10 minutes. Add annatto seed extract on pork. Cook covered for 5 minutes or until pork is tender. Add shrimp, season with salt and pepper. Stir-cook for 7 minutes. Add fried soybean cake. Set aside. Prepare remaining garnish ingredients. Set aside.
Sauce: May substitute prepared mix for this step. In hot oil brown garlic, add water or broth and simmer covered for 5 minutes. Meanwhile, mix flour and peanut butter, then add annatto seed extract to the shrimp broth. Mix to a smooth consistency. Gradually add to simmering garlic-flavored liquid, while stirring continuously. Season with fish sauce, pepper and salt. Cook over low heat for 5 minutes while stirring or until sauce thickens. Set aside.
Pancit: In rapidly boiling water (about 2 quarts), immerse rice sticks, cook for 3 minutes or until soft. Drain. (If vermicelli or capellini is used, cook according to the package instructions.) Transfer to a large platter. Pour hot sauce oil over noodles, liberally garnish with cooked pork mixture, hard-boiled egg slices, brown-fried garlic, pork rinds, sliced scallions, lemon wedges and shelled shrimps. Serve hot.
Barbeque Pork Skewers
2 cloves garlic, smashed
1/3 cup calamansi (substitute lime or lemon) juice
1/2 cup soy sauce
1/2 cup lemon-lime soda (like 7-Up)
1/2 teaspoon cracked black peppercorns
3 tablespoon sugar
1/2 cup banana ketchup (substitute tomato ketchup mixed with 1 tablespoon soy sauce)
2 1/2 cups lean pork, cut in long, thin slices to thread on skewers
Bamboo skewers (soak in water for 30 minutes)
Combine in a bowl all ingredients except ketchup and pork. Add pork and marinate overnight, or for at least 3 to 4 hours. Thread meat on skewers and grill. Reserve remaining marinade and add ketchup for basting while grilling.
Recipe provided by Diana Amores.
To contact staff writer Julie Robinson, call 348-1230 or e-mail jul...@wvgazette.com.