Sinanta is a tasty noodle dish from Cagayan that’s a beautiful mix of the land and the sea. Erwan Heussaff is trying Sinanta in Tuguegarao City and recreating it back in the studio, so you can try it at home.
What makes this blend of flat noodle and vermicelli dish so special is that it is usually served at funerals, but we found a restaurant called Lokal which serves it all year round.
LOCATIONS:
Lokal – 01 Airport Rd. Pengue Ruyu, Tuguegarao City, Cagayan, Philippines
Special thanks to:
Eric Ian Lim
SINANTA
Ingredients:
3 tbsp oil
¼ kg pork shoulder, cut into small pieces
1 pc red onion, chopped
5 cloves garlic, chopped
1 tbsp annatto powder
2 tbsp hibe, soaked in hot water for 30 minutes
200g cooked bihon noodles
100g cooked miki noodles
Stock:
1 kg chicken bones
½ kg chicken thigh
½ kg pork bones
1 tbsp salt
4 cups water
½ kg clams, boiled in 1 liter of water
Toppings:
2 tbsp chopped spring onions
1 tbsp crunchy garlic
Procedure:
1. In a wok with hot oil, render the fat from your pork. Set aside and chop if necessary.
2. In a pot or pressure cooker, combine chicken, pork bones, salt, and water. Cook for 30 minutes in a pressure cooker or 1 hour in a pot. Shred the chicken and pork meat then set aside.
3. In the same wok where you rendered the pork, saute onions, garlic, annatto powder, hibe, 1 tbsp of hibe soaking liquid. Add chicken and prok broth.
4. Add 1 cup of clam broth and your clams into the wok.
5. Assemble by placing noodles in the bowl followed by the soup clams, shredded chicken meat, pork shoulders, spring onions, and crunchy garlic. Makes 4-5 servings.
