Sinanta a humble noodle soup dish from Cagayan Valley that need great attention, Why? To be frank this so far is the best noodle soup dish I tried from the Filipino cuisine. This noodle dish is the surf and turf Filipino style where you see two seafood and two meats join in one amazing broth that your good dreams are made of. It may look like a sotanghon soup to most but trust me the similarity is just in the colour, the rest specially the flavours are quite different.
So, what is Sinanta? It’s an Ybanag concoction of rice vermicelli and miki noodles, chicken and pork, dried shrimps and clams all swimming in a wonderful glorious broth infused with fish sauce and your typical ginisa (sautéed) garlic and onions. It is usually served as merienda with a fried sweetened glutinous rice flour called pinakufu or royal bibingka.
- 1 kg clams
- 1 kg chicken frames
- In a pot place chicken frames and salt, pour enough water to cover everything then bring to a boil. Simmer for 30 minutes in low heat.
- Add the clams then continue to simmer until clams are cooked and opened.
- Using a colander separate stock from the solids. If your chicken frames are meaty, remove the meat then set it aside. Separate meat from the clam shell then set it aside.
- In another pot add oil then brown pork pieces.
- Add garlic and shallots then sauté until fragrant.
- Add annatto powder, hibe and squid balls, then continue to cook for 3 minutes.
- Pour the in the stock, add back the pork and chicken meat extracted from the chicken frames if any. Bring it to a boil then simmer for 15 minutes. Top up with water if needed.
- Add the separated clam meat then season with fish sauce and freshly ground black pepper. Turn heat off.
- Cook flat egg noodles according to packet instructions, drain then set aside.
- Cook bihon according to packet instructions, drain then set aside.
- Before serving place some bihon and egg noodles in a bowl, top up with soup and meat then garnish with spring onions, serve.