Pancit Luglog or Palabok [Rice Noodles w/ shrimp sauce & toppings]

One of the authentic and all-time favorite Filipino noodle dish. A party-perfect dish complete with meat, seafood and sauce. It may look a little complicated because of the long list of ingredients involved, but it's all worth it.

3 tbsp. cooking oil
1 tbsp. minced garlic

1/2 cup sliced onions

1 cup shrimp meat, cut into thin strips (save 6 pcs shrimps halved for garnish)

1/2 cup squid, boiled and cut into rings

2 soybean cakes, diced
1 cup pork stock 3 tsp. patis ( fish sauce)
1/2 tsp. ground pepper

1/2 kilo rice noodles (bihon) fine or coarse

3 tbsp. cornstarch
2 cups shrimp juice
1 tbsp garlic crushed

1/4 cup atsuete or annatto lard

1 cup crackling (sitsaron) from pork rind, ground

1 tbsp. Chinese celery or kintsay chopped

1 tbsp. green onions chopped

2 hard-boiled eggs, cut into rings
10 calamansi halves or lemon wedges

1 cup tinapa (smoked fish) flakes


Pan fry or saute garlic, onions, pork and shrimps. Add tokwa or soybean cakes and squid. Continue to pan fry adding little broth to prevent scorching. Make sure to cook pork well. Set aside.
In a saucepan, prepare shrimp sauce for toppings: Mix cornstarch with shrimp juice to make a smooth paste. Add atsuete lard, previously cooked in low flame, 1/4 cup lard with 1 tbsp annatto powder, for coloring. Add minced garlic and patis simmer, with constant stirring, until starch is cooked and sauce is thickened to desired consistency.


Wash rice noodles and drain. Boil in a deep kettle 2 quarts of water. Place a cup of bihon in a deep wire skimmer or long-handed bamboo strainer. Dip in the boiling water and after 1 to 2 minutes, drain well.

Place bihon on serving plate. Top with shrimp sauce and add shrimp/meat mixture. Sprinkle with tinapa flakes and cracklings. Garnish with shrimps, green onions, celery, hard-boiled eggs. Serve with calamansi juice and patis.

Serves 6-8

Variations:
1. You can add fresh or blanched pechay baguio, cut into strips.

2. For Pancit Malabon, rice noodles are thicker.

3. Instead of squid, use steamed and shelled oysters.
4. Salted duck's eggs as substitute to chicken eggs.

Chow!

josie

6 comments:

Anonymous said...

wow! mouth watering..perfect for merienda..=]

Buckeroomama said...

I love this!! I'm actually having a friend over tomorrow just to sample this. :)

Dhemz said...

oh mama mia..nakakagutom...miss ko na ang palabok!

Anonymous said...

Josie! This looks amazing. I love all of your pancit recipes. They are awesome and so areyou

Island Travel said...

One of my fave meriendas--palabok hmmm yumm :)

Makoy said...

I miss pansit lukban and malabon. Can't wait to go home.

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