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A Pinoy party staple! If you have guests coming over, they'll be expecting a Pancit dish. Try this!
1. Sauté shrimp shells in 1 tbsp of oil. Pour 1 liter of water and add pork belly. Bring to a boil, skim the scum and simmer for 45 minutes. Drain and reserve stock. Slice pork and reserve as topping.
2. Combine 3 tbsp of oil and annatto seed in a pan, gently heat for 5 minutes and strain. Sauté garlic, onion and tinapa in annatto oil for 5 minutes. Add ground rice and cook for another 2 minutes. Stir in stock and simmer for 5 minutes.
3. Season sauce with MAGGI MAGIC SARAP® and pepper. Mix in pansit bihon and cook for 5 minutes. Transfer into serving plates.
4. Top with adobong pusit, chicharon, pechay Baguio and egg. Garnish with toasted garlic and spring onion. Serve with calamansi
Annatto or atsuete is a natural food coloring which can be easily extracted using hot oil.
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1/2 kg shrimp, peel, devein and reserve shells
4 tbsp vegetable oil
1/4 kg whole pork belly
2 tbsp annatto seeds
1 head garlic, minced
1 pc onion, minced
2 pcs tinapang galunggong, flaked
4 tbsp ground rice
4 sachets 8g MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
1/2 kg pansit bihon, soaked and drained
1 cup chopped adobong pusit
1/4 cup crushed chicharon
1 head pechay Baguio, sliced and blanched
2 pcs egg, hard cooked and cut into wedges
2 tbsp toasted garlic
1 tbsp sliced spring onion
16 pcs calamansi, sliced