1 Servings
Fry a whole head of crushed garlic in a little lard. Fry some sliced
boiled pork in the same pan. Add cubes of Tofu, some peeled shrimp,
and about 1/2 cup of shrimp juice (ground and strained shrimp shells
and heads), cover, and boil. Add Chinese celery cut in 1/2 inch
pieces, salt and pepper.
In another pan, color 1 & 1/2 cups shrimp juice with Anatto water.
Thicken it with flour or cornstarch and water. Salt and pepper to
taste.
Cook presoaked long rice in a large amount of water, drain and
arrange it in a flat serving bowl. Cover the long rice with the red
sauce, then the pork shrimp mixture, then sprinkle with finely flaked
smoked fish and powdered, crisp pork cracklings. Garnish with slices
of hard cooked eggs, celery leaves, sliced green onions, and slices
of seeded peeled lemon. Serve with lemon juice.
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