Pansit Luglug

Pansit Luglug

Rice Noodles in Thick Sauce

A variety of pancit or noodles recipe, and sometimes referred to as pancit luglug. They are essentially the same dish, both use the same thick shrimp or other flavored sauce and toppings. The difference are the noodles used in the recipe.

Ingredients :

• 600 Grams Rice stick (luglug)
• 250 Grams shrimp, with heads 
• 1/4 Cups of flour, dissolve in 1 cup of water
• 3 Cups water
• 2 Tablespoon Annatto powder, dissolve in 1/2 cup of water
• 2 Tablespoon fish sauce or to taste
• 4 Boiled eggs
• 5-8 Pieces of fish ball, Thin sliced
• 1/2 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 tast

Directions :

• 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 sauce pan, 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.

Serving Directions :

• 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 slice hard-boiled eggs.
• Serve with lime quarters.

Cooking Tips :

1. Cook the noodles according to package instructions.
2. You can add pork, crab meat and squid.
3. Fry the smoked fish and flakes.

Watch Video :

Pansit Bihon Canton Guisado

Pansit Bihon Canton Guisado

(Stir fry Rice stick and Canton Noodles)

Pinoy way of cooking stir fry noodles, a combination of rice stick and 

flour stick noodles. Saute' garlic onion and add your favourite vegetables and meat.

Ingredients :

• 227 grams of flour stick (canton)
• 227 grams of rice stick (bihon)
• 1 large carrots
• 150 grams cabbage
• 10 pcs of snow peas
• 150 grams of fish balls
• 200 grams of shrimp
• 200 grams boneless chicken
• 3 stalks of parsley
• 1 stalk of spring onion
• 1 onion
• 3 cloves of garlic
• 4 cups of shrimp broth and water
• Cooking oil
• 1/3 cups soya sauce 
• 2 tbsp soya sauce for marinate
• Salt and pepper to taste

Directions :

• Slice the chicken into small strips, marinate with soya sauce.
•  Soak rice flour in hot water.
• In a large pan saute' garlic and  onion,  add chicken and fry until golden brown.
• Add carrots, fish balls, snow peas and shrimp, stir for 2-3 minutes. Add soya sauce.
• Add salt and  pepper to taste, pour 4 cups of broth and water. Let it boil and simmer for 3-5 mins.
• Remove the stir fried vegetables and meat, set aside.
• In the  same pan, add in the flour stick and rice stick, cook on the same broth.
• Topped with the stir fried vegetable and meat.

Cooking tips :

1. Use the pounded shrimp head for the broth.
2. Boiled the chicken, if you want a chicken broth.
3. Serve with kalamansi or lemon.
4. You can add chicken liver for additional taste.