Pancit Luglug or also know as rice noodles. The term "luglug" refers to the method in cooking the thick rice noodles. It's literally means drunking the rice noodles with the hot water using a strainer. In Philippines there is a lot of variation of Pancit Luglug, and its usually eaten during breakfast or snack time.
In this recipe the noodles is top with thick sauce and garnish it with cabbage, fried tofu,
Frier garlic, spring onions and boiled eggs. You can add some seafood like shrimp or squid and shredded smoked fish.
INGREDIENTS
400 g rice noodles
2 tbsp fish sauce
4 tbsp annoto powder
1 pc shrimp cubes
4 cups of water
1/2 tsp pepper
1 onion finely chopped
3 cloves garlic minced
6 tbsp all purpose flour dissolved in water
Spring onion finely chopped
2 pc tofu cut into cubes fry
oil
calamansi or lime
250 g minced chicken / pork
half of cabbage finely chopped
FOR FRIED GARLIC
6 cloves of garlic minced
5 tbsp oil
* Heat the oil and fried the garlic until it turns to lightly brown and transfer it to a bowl. We dont want the garlic to be burnt because it will ruin the taste of the garlic, it will still cooked in the bowl and become crispy because the oil is still hot.
METHOD
1. In a skillet heat the oil in a medium heat. When the oil is ready saute the onion and garlic until the onion soften already.
2. Add in the annato powder stir and put in the minced meat,stir and saute for 5 minutes and then pour in the fish sauce stir well saute for 3 minutes.
3. Pour in the water simmer it for 7 minutes then add the shrimp cubes stir simmer again for 2 minutes.
4. Pour in slowly the flour dissolved in water while continuously stirring so that will not stick on the skillet, cook until the sauce thickened already.
5. In a pot boil water and drunken the rice noodles on it. Strain and put in a plate.
6. Pour enough sauce into the rice noodles and garnish it with cabbage, fried tofu, boiled egg, spring onion and the fried garlic oil. Serve with lime wedges or calamansi.
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