Pansit Luglug (Noodle Dish)

Demonstrated by: Cora Stevens of Simply Ono.
Filipino Recipes on May 15, 1999.



Pansit Luglug (Noodle Dish)

  • 2 tablespoons annatto seeds
  • 2 1/2 cups shrimp stock, chicken stock, or water
  • 1/4 cup flour
  • Salt and pepper to taste
  • 2 pkg (8 oz size) bijon (rice noodles)
  • 1/4 cup salad oil
  • 1 bulb garlic, minced
  • 1 onion, thinly sliced
  • 1/2 lb lean pork, cut into 2 x 1/4 x 1/4-inch strips and boiled
  • 1/2 cup sliced fried tofu
  • 1/2 cup peeled and cleaned shrimp
  • 2 teaspoons patis (clear fish sauce)
  • 2 quarts water
  • 1/2 cup finely flaked smoked fish
  • 1/2 cup ground fried pork rind
  • 2 hard-cooked eggs, sliced
  • 1/2 cup Chinese parsley sprigs
  • 1/2 cup chopped green onions
  • Lemon or lime wedges


Combine annatto seeds with 1/2 cup of the shrimp stock; let stand a few minutes. Stir seeds to release desired color. Strain liquid into a saucepan; slowly add flour and mix well. Add 1 1/2 cups of the remaining shrimp stock; bring to a boil and cook, stirring constantly, until mixture is thickened. Season with salt and pepper; set aside. Soak bijon in cold water for 10 minutes; drain. In a skillet, heat the oil and fry the garlic until golden brown; remove and set aside. Add onion and sauté; for a few minutes. Add pork, tofu, the remaining 1/2 cup shrimp stock, salt, and pepper; bring to a boil. Stir in shrimp and patis; remove from heat. Bring the 2 quarts water to a boil. Add bihon and cook for 1 minute; drain and place on serving dish. Pour annatto sauce over noodles. Top with pork and shrimp mixture. Garnish with fried garlic and remaining ingredients. Makes 12 servings. To make shrimp stock, boil shrimp shells in water; strain.


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