ingredients

  • 1 kilo peeled shrimps
  • 12 cups water
  • ½ cup oil
  • 10 Tbsps finely chopped garlic
  • 2 cups ground pork
  • 1 cup tokwa
  • 2 cups boiled chicken
  • 1 cup shredded tinapa
  • 1 cup clean squid
  • 1 cup crushed , pounded chicharon for topping
  • 500 gms fine bijon
  • drained spring onions for garnish
  • hard boiled eggs
  • quartered calamansi to garnish
  • Patis to taste
  • Sprinkle of pepper to garnish

steps

  1. Using the oil used to fry the garlic, sauté another 1 Tbsp crushed garlic, annatto juice (¼ cup annatto soaked in ½ cup hot water, strain), 4 Tbsps patis, add the set aside shrimp juice extract. Bring to a boil.  Meanwhile dissolve 4 Tbsps cornstarch in ¼ cup water, add this boiling stock, stirring occasionally until liquid thickens. Sprinkle with black pepper. Add more patis to taste. Set aside.
  2. Arrange bijon in a platter. Pour in the shrimp stock or the lug lug sauce. Arrange the pork, tokwa, chicken, squid, shrimp, tinapa, chicharon, brown garlic, spring onions, pieces of hard boiled eggs and sprinkle pepper on top. Serve with calamansi on the side.