Ingredients

• ½ cup vegetable oil
• 1 teaspoon salt
• 2 tablespoon garlic minced
• ½ teaspoon ground black pepper
• 1 cup diced tokwa (tofu)
• 100 grams lean ground pork
• 150 grams shelled oysters
• 200 grams bihon or rice noodles
• ½ cup squid, cut into rings

Sauce

• 2 tablespoons oil
• 1 cup chopped onion (fine)
• 2 tablespoons atsuete water
• 2 tablespoons cornstarch
• 1 cup shrimp stock
• ½ cup tokwa or mashed tofu
• 3 tablespoons patis or salt

Garnish

• 1 cup pork cracklings, pounded to powder
• ½ cup smoked fish, finely flaked (or smoked
• oysters)
• ½ cup finely minced scallions
• lemon slices

Method

1. In a saucepan, sauté 1 tbsp minced garlic in hot oil until nice and brown. Add tofu, pork, and your seafoods. Put away in a separate bowl for later.
2. Using the same saucepan, continue to heat the oil and sauté another 1 tbsp garlic and your finely chopped onion.
3. Keep cooking until the onion looks caramelized and the garlic is a bit brown.
4. Add the atsuete water.
5. Mix the cornstarch with the shrimp stock making sure the cornstarch is fully dissolved into the liquid.
6. Combine the shrimp stock mixture and the meat and allow to simmer over medium heat until the sauce thickens.
7. Add pepper and fish sauce (patis) to flavor to your preference. Set aside
8. Soak the bihon in hot water for 5-8 minutes. Check to see as long as it is nice and soft to eat.
9. Strain the water and plate the noodles to your serving plate. 
10. The sauce is ready to be poured on top of the noodles.
11. Use the chicharon, flaked smoked fish and spring onions as topping.
12. Serve hot with calamnsi and patis or salt.