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.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Snack

Cuisine Filipino

Servings 6

Calories 259 kcal

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!

Keyword luglug, pancit luglug