Ang Cooks

1: Start by parboiling the pork bones and clean. This will help get a clear broth.

2: In a large pot, add your parboiled pork bones, 1 tbsp salt, 1 medium rock sugar, 1 whole white onion (halved), 12 oz white radish chunks, and 1.5 tbsp dried shrimps. Add 14 cups of water and bring to boil over high heat. Once boiling, lower to simmer and simmer for 2.5 hours.

3: While waiting for the broth to boil, heat 2 tbsp annatto seed oil in a small pan and fry your shallots and garlic until fragrant - about 2 minutes. Add your 3/4 cup crab meat and sauté for 1 minute. Set aside.

4: After 2.5 hours of simmering the broth, discard the bones, vegetables, and dried shrimp. Add 4 cups of water to the broth and season with 3 tbsp fish sauce, 1/2 tbsp sugar, 1/3 tbsp MSG, and 1 tbsp chicken powder. Taste and adjust to your liking.

5: Bring the heat to boil and wait for broth to hard boil. While waiting, in small bowl combine 4 tbsp cornstarch with 3-4 tbsp water to make a thick paste. Once broth reaches a hard boil, slowly add your cornstarch slurry while stirring the broth. The broth will start to thicken. You might not need all the slurry - add slowly at a time until your broth reaches your preferred consistency.

6: Once your broth is to your desired consistency, add your sautéed crab mixture.

7: Cook your udon noodles according to package instructions in a separate pot.

8: Prepare each bowl with udon noodles, ladle the broth, add boiled shrimps, quail eggs, cilantro, green onions, fried shallots, and black pepper. Enjoy!