The PANCIT LUGLUG (Noodles with Sauce) Recipe Serves 6-8

1 lb. rice noodles, soaked in water, drained
1 tablespoon vegetable oil
3 cloves garlic, minced
1 medium-sized onion, chopped
1/2 cup shrimp juice
1/2 cup annatto water
2 cups boiled pork, sliced thinly
2/3 cup shrimps
2/3 cup fried dry tofu,
cubed in small pieces
5-6 cups pork broth
2 tablespoons fish sauce (patis)
3 tablespoons tapioca
starch mixed with 4 tablespoons water
salt and pepper to taste

1 cup flaked smoked fish
2-3 cups pork cracklings, crumbled
5 hard-boiled eggs, sliced
5 stalks green onions, finely sliced crosswise
1 cup cooked shrimps
lemon slices

In a deep pan over medium heat, sauté garlic in oil until lightly browned. Add onion, stir for 1 minute. Add pork, and shrimps and cook for 3-4 minutes. Add shrimp juice, annatto water, pork broth, fried tofu cubes, fish sauce and salt and pepper to taste.

Bring to a boil and simmer for 5-8 minutes. Add the tapioca starch mixture stirring constantly until sauce has thickened.

Boil rice noodles in a pot of boiling water for 6-8 minutes or until cooked. Drain in a colander and place under cold running water for 1 minute. To serve, put individual serving portion of the noodles on a plate.

Top with sauce and arrange small portions of the toppings on noodles. Sprinkle with lemon juice and fish sauce if desired. Serve warm.
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