This Pancit Luglug recipe is also known as rice noodles with a medley of toppings and sauce. Luglog literally means to dunk in water. The name of this recipe refers to the actual act of dunking the freshly cooked noodles into the hot water to reheat them and then adding the sauce after. Pancit Luglug is usually eaten as a snack in the Philippines. The kind of noodles that are used here are the thick white rice noodles. This Pancit Luglug recipe has been identified with the people from the fishing town of Malabon, located North of Manila. The sauce of this pancit luglug contains more seafood. Pancit Luglug is also referred to as pancit Malabon has now been found all over the Philippines. The thin rice noodles can, or Bihon can also be used as a substitute for the thicker noodles that is used in making this Pancit Luglug recipe.
Pancit Luglug Recipe and Preparation Tip
The thin rice noodles or bihon does not need to be soaked. The sauce and the toppings for this Pancit Luglug recipe are usually poured over the noodles and the topping is the beautifully arranged on a “Bilao” or a bamboo woven shallow round baskets. Just before serving, the Pancit Luglug will be mixed thoroughly so that all the toppings and sauce will adhere to the noodles. There are calamansi scattered around the Bilao. The calamansi is squeezed in the noodles alongside the patis or fish sauce and some “Paminta” or ground black pepper. Some popular toppings for the Pancit Luglug are Crumblings of Chicharon or Fried Pork cracklings and some sprigs of small onion leaves. There are other versions of this Pancit Luglug Recipe where there are thin diagonal slices of kamias or balimbi placed as a topping or garnish. This is best eaten while still warm.
- 600 Grams Rice stick ( Luglug )
- 250 Grams shrimp, with heads
- ¼ Cups of flour, dissolved in 1 cup of water
- 3 Cups water
- 2 Tablespoon Annatto powder, dissolve in ½ cup of water
- 2 Tablespoon fish sauce or to taste
- 4 Boiled eggs
- 5-8 Pieces of fish ball, Thin sliced
- ½ Cup smoke fish flakes
- 75 Grams bag pork crackling (chicharon), crushed
- 100 Grams package firm tofu, diced
- 2 Stalks of spring onion
- 3 Cloves of garlic
- 1 Medium size of onion
- Cooking oil
- Salt and pepper to taste
- Remove the shells and heads of the shrimps.
- Pound the shrimp heads using a mortar and mash in 3 cups of water.
- Strain the shrimp liquid and set aside.
- In a large casserole, bring 10 cups of water to a boil.
- Cook the noodles according to package instructions or until soft .
- Rinse the noodles in cold running water. Drain well and set aside in a platter.
- Heat oil in a pan. Add the garlic and onion, sauté for a few minutes.
- Add shrimp, fish balls, tofu, and season with salt and pepper, sauté until shrimps are done. Set aside.
- Put 3 cups of water in a saucepan, add annatto water, ground pepper, fish sauce and flour dissolved in water.
- Simmer over medium-low heat, stir constantly for about 3 minutes or until liquid starts to thicken.
Cook the noodles according to package instructions.
You can add pork, crab meat, and squid.
Fry the smoked fish and flakes.
Pour the shrimp sauce over the noodles and top with stir fried shrimp, fish balls, and tofu.
Sprinkle with smoked fish flakes and crushed pork crackling.
Garnish with spring onion and add the sliced hard-boiled eggs.
Serve with lime quarters.
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