Pancit Luglog


Noodles :
2 quarts water
1 cup cleaned monggo sprouts
1/2 kilo bihon, soaked in cold water for 10 minutes and then drained
Red Sauce:
1/4 cup cooking oil
1/8 cup chopped onions
1/8 cup chopped garlic
1/4 kilo pork strips
2 pieces diced tokwa
1/4 cup achuete water
1 cup shrimp juice
1/2 cup chopped kinchay
1 1/2 tablespoons soy sauce
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/8 cup toasted chopped garlic
1/2 cup flaked smoked fish
1/2 cup cracklings, pounded
2 pieces hardboiled eggs,sliced
1/4 kilo shrimps, boiled and peeled
1/2 cup chopped spring onions
1/2 cup sliced calamansi


  1. Prepare noodles, boil water in a casserole. Put monggo sprouts and bihon in the sifter and dip in boiling water for 1 minute. Drain well.
  2. Pour noodles into a large platter. Keep warm.
  1. Prepare sauce, heat oil in a pan. Stir fry onions until transparent followed by garlic. Stir fry it until brown.
  2. Add pork strips and stir fry until crunchy brown. Add tokwa and fry for 1 minute.
  3. Add the concentrated atchuete extract and pour shrimp juice.
  4. Bring to a boil. Lower the fire. Add kinchay and cook for another minute.
  5. Pour soy sauce and sprinkle AJI-SHIO Seasoning Mix with Pepper Mix well.
  6. Top or mix with with cooked bihon noodles.
  7. Sprinkle Pancit Luglog noodles with toasted garlic, flaked smoked fish, pounded crisp cracklings, slices of hardboiled eggs, and spring onions. Put calamansi on sides of the serving platter.
  8. Serve hot.
Makes 10 servings


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