Pancit Luglug covers thick rice noodles with a richly colored crab and smoked fish sauce.
45 minutes · Serves 6
Ingredients for Pancit Luglug
500 g thick rice noodles
Water
150 g crab meat
150 g crab fat
1/2 cup flaked smoked fish
3 tbsp annatto powder
Fish sauce
4 tbsp cornstarch
4 to 5 cups water
4 garlic cloves, minced
1 red onion, minced
Oil
Shrimps, shell-on
Squid, cut into rings
Mussels, shell-on
Crushed pork crackling (chicharon)
Spring onions, chopped
Hard-boiled eggs, sliced
Fried garlic
Lemon, sliced
How to cook Pancit Luglug
1.Cook rice noodles according to packet directions, drain, and set aside.
2.Boil shrimps, mussels, and squid in 2 cups water; reserve cooking liquid and seafood. Shell shrimp and mussels, then strain liquid through pounded shrimp shells.
3.Blend crab meat, crab fat, reserved seafood liquid, annatto, and fish sauce for 1 minute on low speed.
4.Sauté garlic and onion in oil. Add crab mixture and smoked fish.
5.Mix cornstarch with a little water until smooth; add to sauce, boil, and simmer until thickened, adding water if too thick.
6.Ladle sauce into bowls, add noodles, and garnish with seafood, chicharon, spring onions, eggs, fried garlic, and lemon.
