Pancit Luglug Recipe
Pancit Luglug is Pampanga’s version of palabok. The term “luglug” refers to the method of cooking the thick rice noodles. The noodles are placed in a blanching basket and repeatedly dipped in boiling water until completely cooked. The pancit luglug can be arranged in a plate for individual serving. It can also be prepared in a “bilao”.…
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Pancit Luglug is Pampanga’s version of palabok. The term “luglug” refers to the method of cooking the thick rice noodles. The noodles are placed in a blanching basket and repeatedly dipped in boiling water until completely cooked. The pancit luglug can be arranged in a plate for individual serving. It can also be prepared in a “bilao”. This is a round and flat rice winnower which is made from woven split bamboo.
I added squid rings and mussels to my pancit luglug version to enhance it a bit. I liked how the seafood made pancit malabon (also another palabok version) taste better, so I included some for this dish. The result was as expected. It was tasty and delicious. I also liked how it looked. If you do too, please feel free to pin the images in Pinterest.
How to Cook Pancit Luglug
The first thing that I did was to soak the thick rice noodles (also known as palabok noodles) in water overnight. You see, the noodles are thick and hard. Imagine the texture of dried cooked rice; the noodles have the same texture. It needs to absorb water in order to have that soft texture.
Once the noodles are soft, then it needs to be cooked. You can cook the noodles before making the sauce of it can be done the other way around – your choice. Simply boil water in a large pot. Arrange the noodles in a blanching basket and dip it in boiling water repeatedly until it gets cooked completely. Let the water drain and then arrange the palabok noodles in a plate.
It is time to make the palabok sauce. There are many ways to make the sauce. This version that I am showing you involves the use of ground pork, seafood, tinapa fish flakes, flour, and annatto water. I also used Shrimp cube to make it taste even better. The seafood (mussel and squid) are meant to be used as toppings. However, I wanted the palabok sauce to be tasty, so I tried to extract flavors from these ingredients.
I started by heating oil in a pan and then I threw in the mussels and shrimp in. Juices get extracted as the seafood is cooking; the helps make the sauce tasty. Once the seafood is cooked, set these aside. Brown the ground pork on the same pot with the seafood juice. It gets tastier when you add the tilapia flakes and shrimp cube later-on.
How do we make the palabok sauce thick and colorful? Simple, we use all-purpose flour and annatto water. The flour makes the sauce thick and annatto water give it that yellowish-red color. You will need to decide how thick and colorful your palabok sauce to be. Add more flour if you want it thicker and add more annatto water to make it vibrant. Note that annatto water is produced when annatto seeds are soaked in warm water. We need to filter the water and make sure that there are no seeds left before pouring it in the pot.
The part that we enjoyed most (aside from eating) is when the toppings were put together. I poured the sauce over the noodles and my wife helped me arrange the toppings. It is her turf. It really came out well. I am proud of what we did.
Try this yummy Pancit Luglug Recipe. Enjoy!
Watch the Video on How to Cook Pancit Luglug
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Pancit Luglug Recipe
- 1 lb. thick palabok noodles soaked in water overnight
- ¼ lb. ground pork
- 1 piece Knorr Shrimp Cube
- 4 tablespoons annatto seeds soaked in ¾ cup warm water
- 6 tablespoons all-purpose flour
- ½ cup shredded tinapa fish flakes
- 3 tablespoons fish sauce patis
- 2 tablespoons cooking oil
- 3 cups water
- 6 to 10 pieces mussels tahong
- 2 medium squids sliced into rings
- 6 to 10 pieces pre-cooked shrimp shell and head removed
- 3 boiled eggs wedged
- ½ cup ground chicharon
- 4 pieces calamansi or lime
- 1 head garlic toasted
- ½ cup chopped scallions
- Heat the oil in a pot.
- Sauté mussels and squid for 2 minutes; remove from the pan and then set aside.
- On the same pot with remaining oil and juices, add the ground pork continue to cook until the color turns to medium brown.
- Add the tinapa flakes and Knorr Shrimp Cube. Continue to cook for 1 minute.
- Stir-in the all-purpose flour.
- Pour the annatto water (do not include the seeds) and 3 cups of water in the cooking pot. Stir.
- Add the fish sauce and continue to stir until the desired texture is achieved (I like it a bit thick). Set the palabok sauce aside.
- Meanwhile, boil 6 to 8 cups water in clean pot.
- Arrange the palabok noodles in a blanching basket. Dip it in boiling water until it gets cooked.
- Drain the water and arrange the noodles in a serving plate. Top with palabok sauce. Arrange the toppings over the sauce. Refer to the topping ingredients above.
- Serve with lots of love.
- Share and enjoy!
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