Estimated Nutrition (whole recipe, rough)
Counts 13 of 19 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Squid | not in our table | 0 |
| Sauce | not in our table | 0 |
| Annatto | not in our table | 0 |
| Water | not in our table | 0 |
| Smoked Fish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup vegetable or corn oil
- 1 tsp. salt
- 1 tbsp. finely minced garlic
- 1/2 tsp. freshly ground pepper
- 1 cup diced tokwa or bean curd sold in Oriental food stores)
- 1/2 cup diced lean pork
- 1 cup shelled oysters
- 1 lb. bihon sariwa or rice noodles (sold in Oriental food stores)
- 1/2 cup squid, cut into rings
- Sauce
- 2 tbsp. oil
- 1 tbsp. finely minced garlic
- 1 cup finely minced onion
- 2 tbsp. annatto water
- 2 tbsp. cornstarch
- 1 cup shrimp juice
- 1/2 cup tokwa or bean curd, mashed
- 3 tbsp. patis or salt
- Garnish
- 1 cup pork cracklings, pounded to powder
- 1/2 cup smoked fish, finely flaked (or smoked oysters)
- 1/2 cup finely minced scallions
- lemon slices
- =
Directions
1. In a large skillet, heat oil and sauté garlic till brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, cook the sauce, using the leftover oil.
4. Heat the oil. Sauté garlic and onion. Cook till garlic is brown and onion is transparent.
5. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture.
6. Add the bean curd and simmer over moderate heat until the mixture is thick.
7. Season with patis and pepper. Turn off the heat and set aside.
8. Soak the noodles in hot water for about 5 minutes or until soft. Drain and transfer to a platter.
9. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions.
10.Serve hot with lemon slices and patis or salt.