Friday, October 12, 2012

HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)


How To Cook Pancit Lug-Lug (Pansit Luglug) –This one is almost the same as the palabok. Their only difference is that the Lug-Lug has thicker bihon noodles. But in the Philippines, they don’t have the same popularity because many of us know palabok better than the Pancit Lug-Lug. This time we are going to cook the Pansit Luglug. You already know how to cook Pancit Lug-Lug if you have ever cooked the palabok. But like I always say, you can replace some ingredients to suit your taste. If you don’t like tinapa then find something to replace it.
Pancit or Pansit Luglug is well known in the Philippines and some other parts of the world because of the delicious combinations of the ingredients and the presentation of the chefs when serving this dish. In the restaurants where you can eat this thing, there is always one thing the chef can barely forget, this is the calamansi. Calamansi has a magical touch to make your Pansit more delicious that is why calamnsi has always been an important ingredient in cooking Pancit. Here is how to cook Pancit Lug-Lug (Pansit Luglug).



HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

Ingredients
¼ kg pork
5 tbsp cooking oil
¼ cup garlic (crushed)
½ cup boneless tinapa flakes (smoked fish)
60g chicken gravy powder
2 cups pork broth
4L water
230g Bihon (corn sticks)
2 pieces of hard boiled eggs (thinly sliced)
2 tbsp garlic, fried to golden brown
½ cup shrimp (boiled and shelled)
¼ cup spring onions (chopped)
½ cup chicharon (crushed)
Patis (fish sauce) to taste
4 pcs calamansi (halved)


Cooking Procedure
  1. Boil prok until tender. Cut into diced and set aside.
  2. Heat oil in a wok, saute garlic, pork, tinapa.
  3. Dissolve gravy powder into 2 cups of broth soup, add into the wok.
  4. Simmer until suace is thick, remove from heat and set aside.
  5. Bring 2 liters of water to a boil, add 2 tablespoon of cooking oil. Add the bihon noodles. Leave for one minute until noodle is cooked.
  6. Remove Bihon from the boiling water and wash with cold water.
  7. Arrange bihon noodles in a round platter.
  8. Drizzle fish sauce over and garnish with boiled eggs.
  9. Scatter with fried garlic, boiled shrimp, spring onions, chicharon, remaining tinapa flakes and calamansi.
  10. Serve.

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