Pancit "LugLug"

Pancit "LugLug"

Ingredients for Pancit Luglug:

1/2 kilo dried rice noodles (bijon) (soak this in cold water) ten minutes,then drain
1/2 cup shelled shrimps
1/2 cup corn oil
1/2 cup finely sliced green onions
4 tablespoon flour in 1/2 cup cold water for thickening the sauce
2 quarts boiling water or meat stock
1/2 cup finely flakes smoked fish (tinapa) (pick small fish bone off)
1/2 cup powder crisp crackling (chitcharon)
1/2 cup sliced, boiled pork
1/2 cup soy bean cake (tokua), cut into small cubes
1 head garlic (minced)
1/2 cup chinese celery (kinchay), slice into half inch bits
2 cup shrimps juice
1/4 cup "achuete" water
2 hard-cooked eggs, sliced lengthwise
12 calamansi
Celery leaves for garnish
Salt and pepper

Procedure for preparing pancit luglug:

1. Fry garlic until brown.
2. Drain and set aside.
3. Fry pork in the same corn oil until brown.
4. Add the tokua and shrimps.
5. Then add 1/2 cup shrimp juice, cover and boil.
6. Add the kenchay and garlic with salt and pepper.
7. Set this pork shrimps mixture aside.
8. Soak the achuete in water, squeeze out the color.
9. Add this to the rest shrimp juice and put the mixture in a sauce pan.
10 Add the flour mixture.
11. Bring to a boil, stirring constantly,.
12. Season with salt and pepper.
13. This is the red sauce for the pancit which is called "Palabok"
14. Boil 2 quarts of water in the large container.
15. Fill a small long handle bamboo or deed wire skimmer with a cup the rice noodles.
16. Dip the skimmer into the boil water for 1 minutes.
17. Drain well.
18. Pour the noodles into individual plates or into a large serving platter.
19. Cover with red sauce.
20.Top the sauce with the pork-and-shrimps mixture, then sprinkle finely flakes fish and crackling over this.
21. Garnish with slices or eggs, celery leaves, green onion and calamansi.
22. Serve hot with patis and calamasi juice.