Pancit Luglug

INGREDIENTS:

• 500g thick rice noodles
• Water

Pancit Luglug Sauce:
Note: If you don’t want to make your own sauce there are available ready mix sauces, disregard steps 3 to 6

• 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

Pancit Luglug Toppings:

• adjust amount to your hears desire
• 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:

1. On a pot boil water and place rice noodles and cook according to packet instructions.
2. Once noodle is cooked, drain and then set aside.
3. Boil shrimps, mussels and squid in the 2 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.
4. 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.
5. Shell the mussels and set it aside.
6. 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.
7. On a pan, add oil and sauté garlic and onion.
8. Add the blended crab meat mixture and flaked smoked fish.
9. 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.
10. Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
11. 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.
12. Squeeze lemon to top.

Source: Foodipino

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