Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means “something conveniently cooked fast.”
Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with seafoods.
Pancit Palabok Recipe #1
- 1/2 kilo miki noodles
- 1/2 kilo small crabs
- 5 cloves of garlic, minced
- 1 onion, chopped
- 2 tablespoons of atchuete seeds or oil
- 2 tablespoons of patis (fish sauce)
- 4 tablespoons of cornstarch, dissolved in water
- 1 teaspoon of MSG
- 1 1/2 cups of water
- Tinapa flakes (smoked fish)
- Cooked shrimps, shelled
- Squid adobo, sliced into rings
- Pork chicharon, grounded
- Spring onions, chopped
- Hard boiled eggs, shelled, sliced
- Fried garlic, minced
- Fresh calamansi (lemon), sliced
- Extract fat and meat from clean crabs, set aside.
- Pound crab and extract juice on 1 1/2 cups of water
- On a pan, saute garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
- Add corn starch and continue to simmer while constantly stirring until thick.
- Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
- Lay drained noodles on a platter and pour the palabok sauce.
- Garnish with toppings and serve.
Pancit Malabon/Luglug Recipe #1
- 1/2 cup vegetable or corn oil
- 1 teaspoon salt
- 1 tablespoon finely minced garlic
- 1/2 teaspoon freshly ground pepper
- 1 cup diced tokwa or bean curd sold in Oriental food stores)
- 1/2 cup diced lean pork
- 1 cup shelled oysters
- 1 pound bihon or rice noodles (sold in Oriental food stores)
- 1/2 cup squid, cut into rings
- 2 tablespoons oil
- 1 cup finely minced onion
- 2 tablespoons anatto water
- 2 tablespoons cornstarch
- 1 cup shrimp juice
- 1/2 cup tokwa or bean curd, mashed
- 3 tablespoons patis or salt
- 1 cup pork cracklings, pounded to powder
- 1/2 cup smoked fish, finely flaked (or smoked oysters)
- 1/2 cup finely minced scallions
- lemon slices
- In a large skillet, heat oil and saute garlic till brown.
- Add bean curd, pork, oysters and squid. Set aside.
- In the same skillet, cook the sauce, using the leftover oil.
- Heat the oil. Saute garlic and onion.
- Cook till garlic is brown and onion is transparent.
- Add the anatto water.
- Dissolve the cornstarch in the shrimp juice and add to the mixture.
- Add the bean curd and simmer over moderate heat until the mixture is thick.
- Season with patis (fish sauce) and pepper.
- Turn off the heat and set aside.
- Soak the noodles in hot water for about 5 minutes or until soft.
- Drain and transfer to a platter.
- Pour the sauce on top.
- Garnish with pork cracklings, smoked fish flakes and scallions.
- Serve hot with lemon slices and patis or salt.