Note: Shrimp juice is prepared by either pureeing shrimp shells in a food processor or pounding them in a mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. Canned shrimp bisque can also be substituted.

Procedure:

1. In a largbe skillet, heat oil and saute garlic until brown. Add bean curd, pork, oysters and squid. Set aside. In the same skillet, cook the sauce, using the leftover oil. 


2. Heat the oil. Saute garlic and onion. Cook till garlic is brown and onion is transparent. 


3. Add the anatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Add the bean curd and simmer over moderate heat until the mixture is thick. Season with patis and pepper.


4. Turn off the heat and set aside. Soak the noodles in hot water for about 5 minutes or until soft. Drain and transfer to a platter. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions. Serve hot with lemon slices and patis or salt