Level up your fiesta dining table with this seafood upgrade on your favorite Pancit
Colorful fiesta celebrations are part of our Filipino culture—and of course, the favorite pancit noodle dish is always present. Each locality has its own version, but Pampanga’s pancit luglug is definitely a hit.
Here’s an oh-so-good version of pancit luglug that’s made with even more savory seafood goodness: Pancit Luglug with Tostadong Tinapa! Smoked tinapa bits and shrimp chunks gives this a hearty flavor that even the most picky Kapampangans will approve. Enjoy this recipe today with your loved ones!
Pancit Luglug with Tostadong Tinapa
Ingredients
1- 420 g Sarangani Bay Smoked Milkfish
250 grams rice noodles (bihon)
200 grams medium sized shrimps
½ cup cooking oil
4 cups water
2 tablespoons minced garlic
½ cup finely chopped onion
¼ cup + 2 Tbsp. rice flour
1 tablespoon achuete powder
¼ cup patis
2 cups crushed kropeck
¼ cup calamansi juice
¼ cup chopped spring onion
3 hard boiled eggs, shelled and sliced
Procedure
1. Remove skin of smoked milkfish. Using clean hands, flake meat into small pieces.
2. Heat ¼ cup of cooking oil, fry flaked fish until lightly browed and crisp. Drain from oil and set aside.
3. Soak noodles in boiling water for 20 minutes. Drain and set aside.
4. Cook shrimps in ½ cup of water with salt. Cool. Remove shell and heads, Set aside shrimps.
5. In another pan, place shrimp peels and heads with 4 cups of water. Boil over medium heat for 10 mins. Strain and reserve the broth.
6. In a saucepan, heat the remaining cooking oil, sauté garlic and onions until aromatic.
7. Add rice flour and achuete powder. Stir until bubbly.
8. Slowly add the shrimp broth and cook until slightly thick. Add patis.
9. Cook for 2 minutes until thick.
To assemble:
1. Place 1 ½ cups of noodles in a strainer.
2. Dip in boiling water until soft about 1 minute.
3. Place noodles on a plate. Ladle shrimp sauce over noodles.
4. Top with crispy smoked fish and crushed kropeck.
5. Sprinkle with spring onions. Top with egg slices and shrimps.
6. Drizzle with calamansi juice.
7. Serve. Makes 4-5 servings.
