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.
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
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.
1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste
1 cup kintsay, sliced
1 cup pechay Baguio, sliced
1 cup chicharon, crushed
1 cup smoked tinapa, flaked
1 cup oysters, cooked
1 1/2 cup shrimps, cooked and peeled
1/2 kilo squid, sauteed in oil and garlic
1 cup pork, cooked and cubed
4 hard-boiled eggs, sliced
1/2 cup spring onions, chopped finely
4 tbsp fried garlic
4-6 pcs calamansi, sliced
Dissolve 1 cup of flour in 1 cup of water. Set aside.
To make sauce: Heat atchuete oil in a pan. Saute garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
Dip into the boiling water and drain. Put in a large bowl.
Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic.
Serve with sliced calamansi.
Pancit Malabon/Luglug Video
sources: filipinofoodrecipes.net, panlasangpinoy.com, recipesdatabase.com, photo from blauearth.com