1/2 kilo bihon, blanced

MEAT SAUCE:
1/3 cup ashuete oil
4 cloves garlic, minced
1/4 cup onions, sliced
1 cup porlk meat, boiled and sliced
1/2 cup tofu, diced
1/2 cup shrimps, sliced lenghtwise
4 cups shrimp juice
1/4 cup flour
1/4 cup water
salt, pepper, vetsin to taset
2 tbsp. kintsay, chopped fine

GARNISHINGS:
1/4 cup flaked tinapa
1/4 cup pounded chicharon
1/4 cup shrimps, peeled and blanched
1/4 cup squid rings, blanched
1/4 cup clams meat, blanched
2 pcs. hard boiled eggs, sliced
2 tbsp. green onions, sliced fine
6 pcs. calamansi, halved
1/4 cup patis

Meat Sauce:
Brown garlic in 1/4 cup aschuete oil. Set aside for garnish. Fry tofu. Set aside. Saute onions, pork and shrimps until cooked. Add shrimp juice and simmer for 10 minutes. Dissolve flour in water and add to mixture to thicken. Season to taste. Add kintsay, tofu and fried garlic.

To assemble:
Soak bihon in cold water until just soft. Drain. Put bihon in stariner and dip in boiling water until cooked. Wash with cild water to scool. Place in pyrex dish. Top with meat sauce and arrange garnishings on top. Serve with patis and calamansi halves.