When using luglug noodles (cornstarch stick) soak it in water for 1/2 to an hour. Boil water then submerge luglug noodles for 5 minutes or when desired texture is obtained. Follow the instruction provided on the package. Drain and set aside.
Heat oil over medium to low heat.
Fry shrimp till pink. Remove from pan and set aside.
Fry squid for 2 minutes. Set aside too.
On the same pan, saute onion for 2 minutes.
Add garlic and cook till light golden brown.
Add fish sauce.
Put ground pork and cook till pale or light brown..
Before making the shrimp stock, remove some of the fat from the shrimp head and saute. This is optional but it adds so much flavor.
Stir-in annatto powder or annatto water.
Add ground black pepper.
Pour shrimp stock. Bring to a boil.
Let it simmer for 15 minutes over low heat.
Slowly pour cornstarch mixture while stirring constantly until sauce turns thick. Let it simmer for 3 minutes and continue stirring. Note: Make more cornstarch mixture if sauce is still not thick.
Taste sauce, add more fish sauce, if you like.
Add noodles and mix well. Turn off heat.
Quickly add 1 cup of ground pork rind or cracklings. Mix well and transfer noodle mixture right away in a serving platter to keep cracklings crunchy.
Garnish with shrimp, squid, green onions, eggs and tinapa flakes.
Serve with roasted garlic, green onions, lemon and fish sauce.
Make the shrimp stock ahead of time.
Don't over cook noodles. Keep noodle texture firm.