PANCIT LUGLUG
Pancit Luglug is usually sold at most eatery of the local markets in the Philippines with a fresh calamansi on the side. This is best served with puto.
PANCIT LUGLUG
Pancit Luglug is usually sold at most eatery of the local markets in the Philippines with a fresh calamansi on the side. This is best served with puto.
Ingredients
- ½ kg Palabok Noodles cooked
- 1 tbsp Cooking Oil
- 2 tsp Annatto Powder
- 5 cups Water or Shrimp Broth Shrimp Broth - boil shrimp head and shell & drain
- 1 pc Knorr Shrimp Cube
- 2 tbsp Fish Sauce
- 6 tbsp All-purpose Flour or Corn Starch
- ½ cup Chicharon crushed
- 3 pcs Eggs hard-boiled & quatered
- 2 cup Lechon cubed
- ¼ cup Garlic - for garnish toasted
- ½ cup Scallions - for garnish chopped
- 6 pieces Calamansi
Instructions
- In a preheated pan, add cooking oil and annato powder. Mix until annato powder is fully dissolved.1 tbsp Cooking Oil, 2 tsp Annatto Powder
- Add in shrimp broth and shrimp cube. Boil & simmer in moderate heat until shrimp cube has dissolved.5 cups Water or Shrimp Broth, 1 pc Knorr Shrimp Cube
- Add fish sauce and flour or corn starch. Mix until thickened.6 tbsp All-purpose Flour or Corn Starch, 2 tbsp Fish Sauce
- Arrange noodles on a serving plate, top with sauce and arrange the toppings over the sauce.½ kg Palabok Noodles, ½ cup Chicharon, 3 pcs Eggs, 2 cup Lechon, ¼ cup Garlic - for garnish, ½ cup Scallions - for garnish, 6 pieces Calamansi
- Serve and enjoy!
FEATURED RECIPE
PUTO (bigas)