A soupy noodle dish with clam broth, pork, hibe, miki, and bihon.
2 hours · Serves 6
Ingredients for Sinanta
1 kg clams
1 kg chicken frames
350 g miki or flat egg noodles
150 g bihon
350 g pork shoulder chops, cubed
1/3 cup hibe, dried shrimp
3 tsp annatto powder
3 shallots, finely chopped
6 cloves garlic, minced
Fish sauce, salt, and freshly ground black pepper, to taste
Oil
Spring onions, for garnish
How to cook Sinanta
1.Boil the chicken frames with enough water and salt. Simmer for 30 minutes, then add the clams and cook until they open.
2.Strain the broth. Shred any chicken meat and remove the clam meat from the shells; set the meat aside.
3.In another pot, brown the pork in oil, then sauté the garlic and shallots until fragrant.
4.Add the annatto and hibe. Cook for 3 minutes, pour in the broth, add the meat, and simmer for 15 minutes.
5.Stir in the clam meat, season with fish sauce and pepper, and turn off the heat.
6.Cook and drain the miki and bihon separately according to the package directions. Place in bowls, ladle over the broth, and garnish with spring onions.
