📝 About This Recipe
Hailing from the culinary capital of the Philippines, Pampanga, Pancit Luglug is a luxurious noodle dish defined by its thick cornstarch noodles and a rich, golden shrimp gravy. Unlike its thinner cousin Palabok, 'Luglug' refers to the traditional method of submerging the noodles in boiling water using a bamboo skimmer until perfectly al dente. Topped with a vibrant array of smoky tinapa, crunchy chicharon, and succulent seafood, it is a masterclass in texture and savory-umami balance.
🥗 Ingredients
The Noodles
- 500 grams Thick cornstarch noodles (Pancit Luglug/Palabok noodles) (soaked in water for at least 4 hours or overnight)
The Golden Sauce
- 2 cups Shrimp heads and shells (pounded to extract juice)
- 6 cups Shrimp stock (from the pounded shells mixed with water)
- 1/4 cup Annatto seeds (Achuete) (soaked in 1/2 cup warm water to extract color)
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch (dissolved in a little water)
- 3-4 tablespoons Fish sauce (Patis) (adjust to taste)
- 1 teaspoon Ground black pepper
- 5 cloves Garlic (minced)
The Toppings
- 250 grams Shrimp (boiled and peeled)
- 1 cup Chicharon (Pork cracklings) (crushed)
- 1/2 cup Tinapa flakes (Smoked fish) (toasted)
- 3-4 pieces Hard-boiled eggs (sliced into rounds)
- 1/4 cup Fried garlic bits (golden and crispy)
- 1/2 cup Spring onions (finely chopped)
- 8-10 pieces Calamansi (halved)
👨🍳 Instructions
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1
Prepare the shrimp stock by pounding shrimp heads in a mortar and pestle. Add 6 cups of water, strain well, and discard the solids. Set the liquid aside.
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2
Extract the annatto color by massaging the seeds in warm water until the liquid turns deep orange. Strain and set aside.
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3
In a large pot, sauté the minced garlic in a little oil until fragrant but not burnt.
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4
Pour in the shrimp stock and the annatto water. Bring the mixture to a gentle boil.
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5
In a small bowl, whisk together the flour and cornstarch with a cup of the stock to create a slurry. Slowly pour this back into the pot, whisking constantly to prevent lumps.
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6
Simmer the sauce over low heat for 10-15 minutes until it thickens to a consistency that can coat the back of a spoon. Season with fish sauce and black pepper.
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7
While the sauce simmers, boil a large pot of water. Place a portion of the pre-soaked noodles in a bamboo or wire strainer.
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8
Submerge the noodles into the boiling water (the 'luglug' action) for about 1 minute or until translucent and tender. Drain well.
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9
Place the cooked noodles on a large serving platter or individual bowls.
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10
Generously pour the thick, hot orange sauce over the noodles until they are completely covered.
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11
Layer the toppings: start with a sprinkle of tinapa flakes, followed by the crushed chicharon and fried garlic.
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12
Arrange the boiled shrimp and sliced eggs beautifully on top.
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13
Finish with a garnish of chopped spring onions and serve immediately with calamansi on the side.
💡 Chef's Tips
For the most authentic flavor, never skip the tinapa flakes; they provide the essential smoky depth. Soaking the thick noodles for at least 4 hours is crucial; if they aren't hydrated properly, they will remain rubbery even after boiling. If the sauce becomes too thick, thin it with a little more shrimp stock or water; it should be pourable but heavy. Always use fresh shrimp heads for the stock rather than cubes for a cleaner, more vibrant seafood taste. To keep the chicharon crunchy, add it only right before serving.
🍽️ Serving Suggestions
Serve with a side of Putong Puti (steamed rice cakes) for the classic sweet-and-savory pairing. A glass of ice-cold Sago't Gulaman or fresh Buko juice cuts through the richness of the sauce perfectly. Provide extra fish sauce (patis) and calamansi at the table so guests can adjust the acidity and saltiness to their liking. For a feast, pair this with Filipino-style Fried Chicken or Lumpiang Shanghai.