Description
Pancit Luglug the very saucy version of the Pancit Palabok and Pancit Malabon, similar to both this is also a noodle dish served with an array of seafood garnish, spring onions, hard boiled eggs in thick rice noodles.
Ingredients
Noodles
- 500g thick rice noodles
- Water
Sauce
- 150g crab meat
- 150g crab fat
- 1/2 cup Smoked fish, flaked
- 3 tbsp annatto powder
- fish sauce
- 4 tbsp cornstarch
- 4–5 cups of water
- 4 cloves garlic, minced
- 1 red onion, minced
- oil
Toppings
- Shrimps, with skin on
- Squid, sliced into rings
- Mussels, with shell on
- Pork crackling (chicharon), crushed
- Spring onions, chopped
- Hard boiled eggs, sliced
- Fried garlic
- Lemon, sliced
Instructions
- On a pot boil water and place rice noodles and cook according to packet instructions.
- Once noodle is cooked, drain and then set aside.
- Boil shrimps, mussels and squid in the 2 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.
- Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.
- Shell the mussels and set it aside.
- On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute. Remove from blender then set aside.
- On a pan, add oil and sauté garlic and onion.
- Add the blended crab meat mixture and flaked smoked fish.
- On a separate container mix cornstarch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.
- Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
- Place a good amount of sauce in a deep bowl, place noodles on top then garnish with cooked seafood, Pork crackling, Spring onions, eggs and fried garlic.
- Squeeze lemon to top.
Notes
If you don’t want to make your own sauce there are available ready mix sauces from Mama Sitas, disregard steps 3 to 6
Adjust amount of toppings to your hearts desire
This sounds like such a tasty seafood and noodle dish.
★★★★★
My favorite meryenda street food when I was growing up. Very flavorful. Have a good weekend, Raymund!
★★★★★
I love all the of wonderful seafood in this bowl! What great flavors.
★★★★★
Love Asian noodle dishes but have to admit to virtual ignorance here 🙂 ! Very interesting! And more ignorance: what is crab fat? II’ll probably laugh when you tell me . . . but?
★★★★★
Its the orange thing inside a crabs body, Filipinos eat them and now they are sold in jars
Thanks! Methinks I have always thrown that out 🙁 !
Oohh pancit palabok came straight to my mind as soon as I saw this! I bet it tastes hust as delicious! So when are you gonna open a restaurant? 😉 I’d be sure to visit!!
★★★★★
Sarap yan… Kahit ano basta pancit ok sakin
I really like the combination of ingredients! Delicious! I recently discovered Mama Sitas spice mixes and annatto powder. Great stuff!
★★★★★
Dear Raymund,
The combo of crab meat, prawns, squid and mussels is hard to beat. Looks delicious.
★★★★★
Hi, I have a question not relating to this dish (just posting it here because it is your last post and you will see it). I don’t now much about Pilipino cuisine and I wanted to know if there is a Pilipino vegetarian main (main, not side vegetable) or something that cold be easily vegetarianized (i.e. using tofu, beans etc. instead of meat)? Also (sorry another question!) do you ever make the pastries called capuchinos (I think that this is the right spelling?). Is so how do you make the syrup?
Ciao
Alessandra
Hi Alessandra,
If you are asking about Filipino vegetable main dish then these are the two that I can think of, first is Pinakbet (http://angsarap.net/2012/01/27/pinakbet-2/) then another one is Chopseuy (http://angsarap.net/2010/10/03/chopseuy/) they are both mixed vegetables where you can replace the meat with tofu or totally remove it. For fish sauce and fermented fish sauce (bagoong) you can use sea salt as a replacement.
Cheers!
Raymund
I love noodles! So of course I love this! 😉 Really nice looking recipe – thanks so much.
★★★★★
Looks just wonderful. I love that you use calamari in here too. One of my favorites.
★★★★★
Never tried anything like it, but looks scrumptious, especially with all the seafood!
mmm this looks really different- in a good way. yum!
★★★★★
Do you have Korean noodle recipe?
Here you go, its called Japchae
http://angsarap.net/2012/01/18/japchae/
Love it, thank you, you are awesome!