Pancit Luglog is a Philippine dish made with rice noodles, a thick shrimp-flavored sauce and a variety of garnishes. Find annato seeds in Asian or Latin American groceries.
5 cloves garlic, minced
1 pound small size shrimp, peeled and deveined
4 bottles (8 oz) store bought clam juice
3 to 4 tablespoons annatto or achuete powder
4 tablespoons cornstarch
2 cups water
Fish sauce or patis to taste
Ground pepper to taste
Suggested Toppings and Garnish
Fried diced tofu (tokwa)
Flaked dried or smoked bangus (tinapa)
Hard boiled eggs
Diced kamias or balimbing
1 bag chicharon, crushed
Wedges of Lemons or sliced kalamansi
Fish sauce or patis
*Bihon may be cooked in different ways:
1) Traditional luglog (dipping) – Bring to a boil a large pot of water while cooking the
sauce. When ready to serve, dip the noodles into the boiling water for about 2 minutes or
until tender, strain and toss with the sauce.
2.) Bihon may also be substituted with spaghetti noodles. Cook the spaghetti noodles
according to package instructions. Sauté lots of slivered or minced garlic in oil over low
to medium heat to prevent the garlic from burning. Toss the pasta into the oil and garlic
before tossing with the sauce. This is an Americanized version.
3.) Sautéed – Heat 3 tablespoons of oil in a large sauté pan for about a minute. You may
add minced garlic before adding the noodles dipped in boiling water and sauté it for
about 5 minutes until noodles are completely cooked. Toss the noodles with the sauce.
In a large sauté pan, heat 4 tablespoons oil for a minute over high heat. Add onions and
sweat for 3 minutes until slightly brown. Add garlic and pork and cook for a minute. Stir
constantly to break into small particles. Add calamari and shrimp and cook for another 2
minutes stirring constantly. Sometimes it takes longer when large squid or calamari is
used. Season the pork and sauce mixture with patis and pepper. If the mixture has excess
liquid, you can ladle the liquid and mix this into the sauce (caldo). Remove from the pan
and set aside.
Meanwhile, combine clam juice, achuete powder, and water in a sauce pot to make the
sauce or caldo. Slowly whisk in cornstarch making sure it is completely dissolved. Pour
off caldo in a large deep sauté pan and bring to simmer. Cook and stir constantly for
about 3 minutes or longer until liquid starts to thicken. Season the sauce with ground
pepper and patis. Add pork and seafood mixture and cook for another minute. Stir in
remaining oil. Season the mixture with salt and pepper. Turn off stove.
To serve: Top noodles with the sauce and preferred garnishes.