Pancit Luglug Recipe
Ingredients
- 8 oz Rice Noodles (thick)
- 1/2 pound Shrimps, shelled and deveined, and cooked
- 2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
- 1/4 pound ground pork
- 3 tablespoons Achuete (Annato) Seeds
- 3-4 stalks Green Onions, sliced fine
- 6 cloves Garlic, minced and fried
- 3 tablespoons Cornstarch, dissolved in 1/4 cup water
- 5 cups Water
- 2 tablespoons Fish Sauce or Patis
- 1/2 teaspoon Ground Pepper
- 3-4 Eggs, boiled, shelled and cut in wedges
- 1/4 cup Cooking Oil
Directions
- Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
- In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.
- Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.
- Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
- Thicken with the cornstarch mixture and add the remaining achuete oil.
- Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
- Assemble on a plate in this order :
- Noodles
- Sauce
- Tinapa Flakes
- Shrimp
- Ground Meat
- Fried Garlic
- Boiled Egg
- Green Onion
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