INGREDIENTS:
- 1 kg- mami noodles (egg noodles)
- 1 medium ( quartered) size onion
- 1/2 head crushed garlic
- 1/2 tsp. Bagoong (shrimp paste)
- 1 tbsp. peppercorns, crushed
- 2 tbsp. Worcestershire sauce
- 10-12 c. beef/pork stock
- 1 tbsp. sugar
- 1 tsp. soy sauce
- salt
Toppings Ingredients:
- 250 g. pork
- 150 g. pork liver
- 150 g. shrimps
- 1 pc. chicken breast
Garnishing ingridients:
- crushed chicharon (cracklings)
- chopped fried garlic
- chopped spring onionCooking
INSTRUCTIONS:
- In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil. Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
- Remove pork, chicken and liver from the pot, drain and let cool. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
Source:Remit 2 Home
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