Name: Pancit Luglug
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: 2 tablespoons sweet potato starch or cornstarch mixed with ¼ cup cold water; 1 pound dry thick tubular rice noodles, soaked in warm water for 15 minutes; 1 medium onion, diced; 2 hard-boiled eggs, shelled and cut into wedges; ¼ teaspoon freshly ground black pepper, or to taste; ½ pound large shrimp with heads and shells; ¾ cup ½-inch pieces firm tofu (about 6 ounces), patted dry; 12 large shrimp, peeled and deveined; 1 tablespoon achuete seeds soaked in ½ cup hot water for 20 minutes and drained; 2 tablespoons canola oil; 4 scallion(s), chopped; Fish sauce, for serving; ½ cup canola oil; 6 garlic cloves, peeled and sliced; 1 pound ground pork; ½ cup flaked smoked trout; 1½ tablespoons fish sauce, or to taste; Lime or lemon wedges, for serving; 4 garlic cloves, minced

Preparation info

Serves
4 to 6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

This is the most universally loved merienda item for Filipinos wherever they may be. The term luglug is Tagalog for immersing anything in water. It describes the process of cooking the rice noodles in boiling water in a sieve or strainer, allowing the cook to accurately gauge whether the noodles are done. This dish is oftentimes called pancit palabok, which refers to the shrimp juice–achuete sauce that is spread on top of the steaming hot noodles before it is garnished.