Wednesday, April 20, 2011

How to Cook Pancit Luglug

pancit luglug

  • 1/2 kilo fresh bihon
  • 2 pieces tokwa squares, cut in strips and fried
  • 2 cups cabbage, shredded
  • 1 cup cut cauliflower
  • 1 cup sliced green beans (chicharo may be used instead)
  • 1/4 cup chopped kinchay
  • 1/4 cup chopped green onions
  • 1/4 cup crushed garlic
  • 1/2 cup sliced onions
  • 1 raw egg beaten
  • 1/4 cup atsuwete water
  • 2 tablespoons soy sauce
  • 3 cups water
  • 1/4 cup cornstarch, dissolved in little water
  • Salt to taste
  • 1/4 cup ground peanuts
  • 1/2 cup carrots, sliced

  • Saute onions in small amount of oil. 
  • Add the tokwa (hard soybean curd), cabbage, cauliflower, green beans, and carrots.
  • Season with 1 tablespoon salt.
  • Cook till vegetables are tender but not over-cooked.
  • Remove from fire and add the kinchay. Set aside.
  • Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make Sauce:

  • Heat 1/4 cup oil
  • Brown the garlic till golden brown.
  • Remove garlic from oil, leaving a small amount in oil.
  • Add the atsuwete water, water, soy sauce, and let boil.
  • Add salt to taste.
  • Dissolve cornstarch in small amount of water and stir in the boiling mixture.
  • Cook for about 5 minutes.
  • Stir in the beaten egg.

How to Serve:

  • Place the bihon on a plate, then the sauce, then top with the cooked vegetables.
  • Sprinkle on top the ground peanuts and the browned garlic and chopped green onions.
  • Serve with sliced lemon. Makes 6 to 8 servings.

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