How to Cook Pancit Luglug

Ingredients

• 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

Procedure

• 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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Arroz a la Filipina

 Ingredients

• 1 cup boiled malagkit (glutinous or sticky rice)

• 1 cup boiled rice

• 1 cup sliced gluten

• 3 cloves garlic, crushed

• Small onion, sliced

• 3 ripe tomatoes, sliced

• 3 tablespoons oil

• 2 medium-sized red and green peppers, cut into strips

• 1 small package raisins

• 1 hard-cooked egg

• 2 tablespoons atsuwete (Annatto), soaked in small amount of water

• Salt to taste

Procedure

• Saute the garlic, onion, tomatoes, and gluten.

• Add salt (and MSG - optional) to taste. Add sliced pepper. Cook for a few minutes.

• Add atsuwete water for coloring, then boiled rice, malagkit and raisins.

• Stir mixture from time to time to prevent burning. Continue cooking on low heat.

• Garnish with slices of hard-cooked eggs, and red and green pepper.

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