Pancit Luglug

Red Sauce:
1/2 cup- cooking oil
6 cloves - garrlic, minced
1 cup - cooked pork, diced
2 cakes tokwa or tofu, diced
1/4 cup - atsuete water (2 tbsp anato seeds soaked in water.
1 cup- shrimp juice ( boil shrimps to get juice)
1/2 cup- celery chopped
salt and pepper to taste
Palabok:
2 cup - shrimp juice
1/4 cup- atsuete water
6 tbsp - flour dissolved in
1/2 cup - water
salt to taste

Pancit
2 qts - water
1/2 kilo - dried rice noodles (bihon) soaked in cold water for 10 mins and drained

Garnishing:
1/2 cup - flaked smoked fish (Tinapa)
1/2 cup - pork skin bbq flavor, pounded
2 hard boiled egg, chopped
1/2 cup - fresh shelled, boiled shrimps
1/2 cup - finely sliced celery
1 pc - lemon, sliced
1 tbsp - fish sauce

Red Sauce:
Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tofu and fry for 1 minute. Add the atseute water. Pour the 1 cup shrimp juice and bring to a boil. Add the celery and season with salt and pepper. Set aside.

Palabok
Soak atsuete seeds in water, rub to bring out the color and strain.Add this to shrimp juice and put the mixture in the saucepan. Disperse the flour and add to mixture. bring to a boil while stirring constantly. season with salt. This is the sauce for the pancit which is called palabok.

Measure 2 qrts water into a deep container and bring to a boil. Put rice noodles into a sifter.Dip sifter into boiling water for 1 minute, then drain well. Continue until all the rice noodles has been cooked in boiling water. Pour the noodles in a large platter. Cover with palabok. Top palabok with with pork and tofu mixture. Sprinkle finely flaked fish, pork skin, chopped eggs, and shrimps. Sprinkle with chopped celery , fried garlic, salt and pepper. Seaso with lemon and fish sauce.


Number of Servings: 12

Recipe submitted by SparkPeople user CHINKYLEVS.