½ kilo Pancit luglog/palabok dry noodles (usual ingredients are rice flour or cornstarch)
¼ kilo shrimp
¼ kilo squid
¼ kilo mussels
1 cup brown rice flour or pure Cassava flour or pure Camote flour
4 cups water
1 tablespoon Annato powder
1 white onion, chopped
4-5 cloves of garlic, chopped
1 stalk celery, chopped
bunch of spring onion, chopped (for garnish)
2-3 hard boiled eggs, sliced (for garnish)
toasted chopped garlic (you can toast it in the air fryer or oven)
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons culinary coconut oil
Soak noodles in warm water for 2-4 hours.
Take shrimp heads and crush in about a half a cup of warm water, strain to get the juices.
Boil all remaining seafood in a pot of water (just enough to cover the seafood). Once cooked, strain liquid and put aside.
Sautee garlic, onion in oil. Add 2-3 cups of water (include “seafood water” in the measurement). Add Shrimp juice.
In a separate pot, “toast” the flour until it is slightly browned, add ingredients from step #3, stir well to avoid lumps. Add ½ to 1 cup of water, trying not to make the sauce too thin.
Add Annatto powder, salt, pepper to sauce.
Drain soaked noodles, cook in boiling water for about 4-5 minutes. Drain again.
Combine sauce and noodles, arrange seafood on top and add garnish. Serve with Calamansi.
