2 tbsp. Annato powder (achuete) diluted in 2 tbsp. oil
3 tbsp. fish sauce
3 tbsp. cornstarch (diluted in 1/4 cup water)
1 lb. ground pork (optional)
1 lb. shrimps
1 cup crushed chicharon
6 cloves garlic (chopped)
3 pcs eggs (hard boiled and sliced)
salt and ground pepper to taste
2 tbsp. cooking oil
calamansi or lemon
* Boil shrimp in 4 cups of water. Remove shrimp, peel and set aside. Also set aside shrimp juice for the sauce.
* In a sauce pan brown garlic in 2 tbsp. cooking oil and set aside garlic.
* Brown ground pork using the same cooking oil.
* Add shrimp juice in the pan and season with fish sauce, salt and pepper.* Stir in cornstarch and simmer. Stir constantly till thickened.
In a serving plate place the noodles and pour the sauce over it. Sprinkle crushed pork rinds, sliced shrimps and fried garlic. Arrange slices of eggs on top and serve with slices of lemon.