3 nos fresh egg noodles

1 shallot (peeled and chopped)

2 cloves garlic (peeled and chopped)

1500ml water

2 tbsp concentrated chicken stock

2 tbsp fish sauce

1 tbsp bagoong (sautéed shrimp paste)

¼ tsp ground white pepper


100g pork liver (sliced)

125g pork tenderloin

175g boneless & skinless chicken breast

200g shrimps (peeled)


½ cup crushed chicharon (crispy pork rinds)

3 tbsp chopped spring onion

1 whole garlic (peeled and sliced)

Preparation Instructions:

  1. Heat up some oil in a pan on low heat, saute the sliced garlic until crispy and golden brown. Remove and drained on paper towel for later use.
  2. Leave 2 tbsp of oil in the pan, saute the chopped shallot and garlic until fragrant.
  3. Add in water, concentrated chicken stock, fish sauce, bagoong and ground white pepper. Bring to a boil.
  4. Add in pork tenderloin and chicken breast. Turn heat to low and continue to simmer until cooked.
  5. Meanwhile, bring some water to a boil. Add in egg noodles, loosen the noodles, remove, rinse with cold water and drained. Put back into the boiling water and cooked until al-dente. Remove, drained and divide into 3 separate serving bowl.
  6. Remove the pork tenderloin and chicken breast. Leave to cool a bit, cut into strips and set aside.
  7. Bring the stock to a boil again. Add in pork liver and shrimps. Simmer until cooked.
  8. Pour adequate amount of stock into individual serving bowl with egg noodles.
  9. Top with shredded pork, chicken breast, pork liver and shrimps.
  10. Garnish with crushed chicharon, fried garlic and chopped spring onion.
  11. Serve hot.

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