Recipe: Sinanta – Tuguegarao Noodle Dish
Preparation time: 30 minutes
Cooking time: 1 hour
Yields: 5-6 servings
Ingredients:
- 1 pound neck bones (for richer broth)
- 1 pound pork, boiled and diced
- 1 pound chicken breast, boiled and diced
- 6 cups clams (tulya or mussels)
- 250 grams or one pack of Sotanghon (bean thread noodles)
- 250 grams or half a package of Miki or Flat Noodles (extra wide flat egg noodles)
- 4 tbsp annatto powder
- 1/2 cup Hibi (dried shrimp), soaked in water (or use fresh shrimp as an alternative)
- 2 tbsp cooking oil
- 3 tbsp Patis (fish sauce)
- 1 tbsp chopped garlic
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tbsp cooking oil
- 1 stalk of green onion, chopped (for garnishing)
Instructions:
- Prepare the broth by boiling neck bones, pork, and chicken in 10 cups of water in a stockpot. You should have 10 to 12 cups of broth, including the clam broth. Remove any scum that settles on top of the stockpot.
- In another smaller stockpot, boil the clams in 2 cups of water. Remove the shells from the clams and add the clam broth to your meat broth.
- In a pan, sauté garlic and onion in cooking oil. Add the chicken, pork, clams, and hibi (dried shrimp). Season with patis (fish sauce). Add the broth and allow it to boil for a few minutes.
- When the broth is rapidly boiling, add the sotanghon and miki (flat noodles). Serve immediately, as the noodles absorb the soup quickly. Season with salt and pepper to taste.
- Garnish with chopped green onion and serve hot.
Enjoy the flavorful and comforting Sinanta! It’s perfect for merienda or special occasions.
