Southwest Coast National Scenic Area

Despite its name of “seafood,” the noodles and porridges in “Sangu Seafood Noodles” are only made with milkfish; because Sangu produces milk fish, it is fresh and easy to obtain.
The noodles in the seafood noodles are oil noodles, and the ingredients include milkfish maw, meat, skin, and meatballs.
To make the seafood noodles: blanch oil noodles, put them into bowls, and add ground celery, fried red onion, and milkfish stock. Milkfish maw, meat, skin, and meatballs are cooked in the pot before they are put into noodle bowls to be served.
To make the seafood porridge: cook the rice and put it in bowls for later use. Milkfish maw, meat, skin, and meatballs are cooked in the pot before putting them into the rice bowl and sprinkling with garlic crisps before serving.