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Sunday, April 24, 2016

Pancit luglug

How to make Pancit luglug recipe - This dish is so called after the sound and action of plunging noodles in a strainer in boiling water or broth. The best luglug noodles are thicker than the thin bihon and thinner than the thick Malabon noodles. But both bihon and Malabon noodles are ideal susbtitutes. Other versions of this dish would include a sprinkling of lightly sprouted yellow mungo beans that were blanched to tenderness. Gene Gonzalez

1 tbsp. cooking oil
1/2 tsp. dried shrimps, ground
1 tsp. minced garlic
1 1/2 tbsp. flour
1 cup shrimp stock
1 tbsp. patis
1 tsp. atsuete oil
1 tbsp. cooking oil
1/2 tsp. minced garlic
4 pcs. shrimps, shelled
3 pcs. pork strips
4 pcs. squid rings
120 grams bihon, blanched

2 tsp. flaked tinapa or smoked fish
1 tbsp. chicharon, crumbled
1 leaf pechay Baguio, cut into strips and
1 pc. hard-boiled egg, wedged
sliced onion leeks
1 pc. kamias, thinly sliced or 1 tbsp.
chopped green mango

1. Sauté ground shrimps and garlic in oil. Whisk in flour to make a roux.

2. Add shrimp stock and fish sauce whisking well to prevent lumps from forming. Simmer for a few minutes.

3. Season to taste. Add atsuete oil a little at a time until the desired color is achieved. Set aside.

4. Sauté garlic in oil. Add shrimps, pork and squid and cook until done.

5. Place noodles on a serving plate, pour over sauce and top with sautéed seafood and pork.

6. Top with tinapa flakes, chicharon, pechay Baguio, egg, leeks, and sliced kamias or chopped green mango.

7. Serve immediately and enjoy with binli or ensaymada.
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