Pancit Luglug Recipes

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QUICK AND EASY PANCIT



Quick and Easy Pancit image

Quick, Easy and delicious! Will remind you of Island Fiestas!

Provided by Heather Maurer

Categories     World Cuisine Recipes     Asian     Filipino

Time 40m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
¼ cup soy sauce
2 lemons - cut into wedges, for garnish

Steps:

  • Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
  • Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g

AUTHENTIC FILIPINO PANCIT



Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 6

Number Of Ingredients 10

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

  • Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
  • Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
  • Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

PANCIT PALABOK (PANCIT LUG-LUG)



Pancit Palabok (Pancit Lug-Lug) image

Make and share this Pancit Palabok (Pancit Lug-Lug) recipe from Food.com.

Provided by Food.com

Categories     Filipino

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs shrimp, rinsed, heads ripped off and reserved, bodies peeled and deveined
1 1/2 cups vegetable oil
2 cups minced garlic
2 tablespoons annatto seeds, soaked in water for 1 hour, soaking water reserved
2 tablespoons salt, plus more for seasoning
1 cup all-purpose flour
2 tablespoons salt
1 cup minced garlic
vegetable oil
1 tablespoon annatto seeds, soaked in for 1 hour
one 8-ounce pack dried rice noodles, soaked in cold water for 1 hour, drained and refrigerated, for serving
fried pork rind, ground, for garnish (toasted chicharron)
green onion, sliced, for garnish
4 -6 hard-boiled eggs, quartered, for garnish
4 -6 lemon wedges, for garnish

Steps:

  • For the shrimp sauce:.
  • Place the shrimp heads in a food processor and add enough water to come up to two-thirds the level of the shrimp. Blend until smooth. Strain the shrimp head mixture through a fine mesh strainer, using your hands to squeeze out all of the liquid, and then discard the solids. Return the strained liquid to the food processor. Add the shrimp bodies and puree into a smooth paste. Set aside.
  • Heat a large wok or large deep skillet over medium-high heat until hot. Add the oil and saute the garlic, stirring often, until golden brown. Add the annatto seeds with some of their soaking liquid and the blended shrimp paste. Sprinkle in the salt. Simmer for 10 to 15 minutes, and then add more salt to taste.
  • For the palabok:.
  • Toast the flour in a saucepan until light chestnut in color. Whisk in the salt and 3 cups water until smooth. Saute the garlic in oil in a work or large skillet until golden brown. Do not overcook. Add the annatto to the flour mixture and then strain the garlic oil into the pan. Simmer over medium heat, stirring constantly, until thickened.
  • For the noodles:.
  • Cook the noodles in a pot of boiling water for 7 to 10 seconds. Drain.
  • To assemble:.
  • Divide the noodles among 4 to 6 plates. Spoon the palabok and shrimp sauce over the noodles. Garnish with chicharron, green onions and eggs. Serve with lemon wedges.

Nutrition Facts : Calories 1229.4, Fat 90.2, SaturatedFat 12.6, Cholesterol 472.3, Sodium 8340.3, Carbohydrate 61, Fiber 3.2, Sugar 1.8, Protein 47

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