Unveiling the Secrets the Deliciousness of Pancit Luglog or Rice Noodle with Toppings and Sauce

Pancit Luglog, a beloved Filipino noodle dish, tantalizes taste buds with its delightful combination of rice noodles, savory toppings, and flavorful sauce. This culinary masterpiece typically features thick rice noodles cooked to perfection, then topped with a medley of ingredients such as boiled shrimp, smoked fish flakes (tinapa), hard-boiled eggs, chicharrón (crispy pork rinds), and spring onions.

The star of Pancit Luglog is its rich and flavorful sauce, often made from shrimp broth, annatto seeds (atsuete), garlic, and fish sauce, among other seasonings. This vibrant sauce infuses the noodles and toppings with a savory and slightly tangy flavor, creating a symphony of tastes that dance on the palate.

Served with a side of calamansi (Philippine lime) or vinegar for added acidity, Pancit Luglog is a celebration of Filipino culinary heritage and ingenuity. Whether enjoyed as a hearty snack or a satisfying meal, this dish embodies the essence of Filipino comfort food, bringing together simple ingredients to create a flavorful and unforgettable dining experience that resonates with Filipino homes and communities.

Pancit Luglog or Rice Noodle with Toppings and Sauce

Recipe by Kulinarya
Ingredients: Serve 6

• 500g thick rice noodles, pancit luglog
• Water for soaking noodles
• 2 cloves garlic
• 200g shrimp (50 pc to a kilo)
• Pinch salt
• 4 tbsp annatto oil(achuete)
• 4 tbsp al purpose flour
• 4 cups chicken stock
• 1 tbsp fish souce (patis)
• ¼ tsp white pepper

Preparation:

• Soak the rice noodles in water(see note on cooking the noodles).
• Crush, peel and mince the garlic.
• Bring 1 cup of water to a boil. Add the shrimps and a pinch of salt. Remove from the heat as soon as shrimps turn pink.
• Peel and devein the shrimps. Set aside in the chiller for later use as topping for the pancit. Strain and reserve the broth, as well as the heads and shell trimmings and make a stock(1 cup) to flavor the sauce.

Cooking the Sauce:

• In a pot, heat the annatto oil and saute garlic for 1 minutes.
• Add the flour and cook for another minutes, whisking continuously.
• Add the shrimp stock and chicken stock and cook for about 15 minutes, stirring continuously.
• Season the resulting sauce with fish sauce and pepper. Set aside.

Cooking the Noodles:
For thin noodles:
Soak briefly to soften, and boil for a few seconds.

For chicken noodles:
Soak for 4 hours then boil for 2 – 3 minutes.

PREPARE THE TOPPINGS:

Pancit Luglog Toppings:

• 5cloves garlic
• 1 onion
• 250g pork meat
• 250g squid
• 100g smoked fish(tinapa)
• 50g pork chackling (chicharon)
• 2 spring coriander leaves(wansuy)
• 2 spring onions
• 4tbsp annatto oil
• 3 eggs
• 2 bay leaves
• Salt and pepper
• Calamansi, as accompaniment
• Fish sauce(patis), as accompaniment

Preparation:

• Crush, peel and mince the garlic. Divide equally into 3 portions.
• Peel and chop the onion. Divide equally into 2 portions.
• Slice pork into strips.
• Wash squid and remove tentacles peel off skin from the body and slice into rings. Remove beak and ink sac. Wash to clean.
• Flake the smoked fish and wrap n aluminum foil.
• Remove the steamed shrimps from the chiller.
• Coarsely chop the pork crackling.
• Chop the coriander leaves
• Chop the spring onions.
• Divide annatto oil into 2 portion of 2 tbsp each.

Cooking:

• Hard boil the eggs. When done, peel and slice into wedges and set aside. While the eggs are cooking do the next procedure steps.
• To make the pork topping: in a preheated pan with 1 portion of the annatto oil, saute 1 portion of the garlic, 1 portion of the onion, and 1 bay leaf. Add the pork and cook until tender. Season with salt and pepper. Set aside.
• To make squid topping: preheat the same pan once more with the remaining portion of the annatto oil. Saute 1 portion of the garlic and the remaining portion of the onion and 1 bay leaf. Add the squid rings and tentacles and cook until tender. Season with salt and pepper. Set aside.
• In the same pan, fry the remaining chopped garlic. Set aside.
• Roast wrapped flaked smoke fish on the stove.

Assembly:

• For large servings of pancit luglog, mix the sauce into the noodles evenly before adding the toppings.
• For single size serving, place cooked noodles on a plate then pour sauce over the noodles.
• Arrange the toppings on top of the sauce: pork, squid, shrimps, and eggs. Sprinkle the flaked smoke fish and the chopped pork chackling, coriander leaves. Spring onion, and fried garlic .
• Serve with slice calamansi and fish sauce. End.