Pancit is the term for noodles in Filipino cuisine. Noodles are introduced into the Philippines by the Chinese and have since been adopted into local cuisine.
Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe.
INGREDIENTS
400 GRAMS BIHON
WATER TO COVER BIHON ON COOKING
2 TBSP.COOKING OIL
1 TBSP. ACHUETE
4 CLOVES GARLIC,CHOPPED
4 TBSP.FLOUR
1 LITER WATER
¼ KG. SHRIMP,SHELLED AND DEVEINED
FISH SAUCE TO TASTE
GROUND BLACK PEPPER
CALAMANSI
FOR THE TOPPINGS
CHOPPED SPRING ONIONS
TINAPA FLAKES
FRIED TOFU CUBES
1 CUP CHICKEN BREAST,SHREDDED
1 HARD BOILED EGG
COOKING INSTRUCTIONS
IN A PAN ADD WATER AND BIHON LET IT BOIL UNTIL THE BIHON IS COOKED.
AFTER BOILING DRAIN THE BIHON AND SET ASIDE.
IN A PAN OVER LOW HEAT ADD OIL, ATSUETE AND LET IT SIT UNTIL COLOR IS EXTRACTED FROM THE ATSUETE.
AFTER YOU EXTRACT THE COLOR.REMOVE ATSUETE FROM THE PAN.
SAUTE GARLIC OVER THE ATSUETE OIL.
ADD FLOUR.
MIX IT VERY WELL.
ADD IN WATER,PEPPER PATIS LET IT SIMMER UNTIL IT THICKENS.
ADD IN THE SHRIMP,COOKED FOR 3 MINS.
TURN THE FAN INTO LOW HEAT AND STIR IN THE NOODLES.MIX IT VERY WELL.
TRANSFER INTO A SERVING PLATTER. THEN ADD TOPPINGS
ADD ALL THE TOPPINGS INGREDIENTS AND SERVE.
