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Bring water to a boil in a large pot over medium heat. Blanche the rice noodles until soft and remove from water.
Boil the puso ng saging in the same water until just cooked and shock in ice water. Repeat for sitaw, eggplant, and pechay tagalog. Set aside.
In the same water, boil manila clams until opened. Remove from water. Repeat with squid and prawns. Remove from water.
Boil atsuete seeds in the water until an orange color develops. Strain and return to pot. Set aside.
In a blender / food processor / mortar & pestle, combine all the ingredients and grind into a paste. If the mixture needs more liquid to turn into a paste, add the water from soaking the hibe.
Pour shrimp shells and head into the pot of atsuete water. Boil and crush the shrimp heads for about 20 minutes. Strain and set aside.
In a large pot, saute the paste in atsuete oil over medium-low heat for about 20 minutes to release the fragrance and deepen flavor, stirring constantly.
Add the broth and boil for about 15 minutes. Add the coconut milk and sugar. Season with salt and allow to simmer for a few minutes.
Add the fried tofu pieces. Simmer for a few minutes to allow them to soak the flavor. Add the shrimp and boil until just cooked. Turn off heat and add back the clams and squid. Place everything in a bowl and serve.
Ingredients
Directions
Bring water to a boil in a large pot over medium heat. Blanche the rice noodles until soft and remove from water.
Boil the puso ng saging in the same water until just cooked and shock in ice water. Repeat for sitaw, eggplant, and pechay tagalog. Set aside.
In the same water, boil manila clams until opened. Remove from water. Repeat with squid and prawns. Remove from water.
Boil atsuete seeds in the water until an orange color develops. Strain and return to pot. Set aside.
In a blender / food processor / mortar & pestle, combine all the ingredients and grind into a paste. If the mixture needs more liquid to turn into a paste, add the water from soaking the hibe.
Pour shrimp shells and head into the pot of atsuete water. Boil and crush the shrimp heads for about 20 minutes. Strain and set aside.
In a large pot, saute the paste in atsuete oil over medium-low heat for about 20 minutes to release the fragrance and deepen flavor, stirring constantly.
Add the broth and boil for about 15 minutes. Add the coconut milk and sugar. Season with salt and allow to simmer for a few minutes.
Add the fried tofu pieces. Simmer for a few minutes to allow them to soak the flavor. Add the shrimp and boil until just cooked. Turn off heat and add back the clams and squid. Place everything in a bowl and serve.
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