Today’s Beb’s birthday and her FB wall has been flooded with greetings. I bet Tita Ruping is going to make pancit. What is a Filipino birthday without noodles anyway.
Now, here’s my version, as authentic as I can make it with whatever I have in the pantry.
- Tiger Poolee Rice Noodles – Thick
- Soak noodles in warm water for minimum two (2) hours. You may soak noodles overnight.
As of press time I have soaked my rice noodles and looks like I bought the right kind. Woo-hoo! The rice noodles have to soak minimum two (2) hours, giving me time to make shrimp gravy and cook whatever toppings I will use.
I firmly believe that the secret to a yummy pancit luglug is a well-seasoned shrimp gravy. No matter how many kinds of toppings you have, if your shrimp gravy is just so-so, your pancit luglug is just that. With that said, I’m keeping things simple and concentrating on my gravy.
Shrimp Gravy Ingredients
- 1 pound shrimps, head and tails on
- 3 cups water (vegetable or chicken broth will also work)
- 1 packet annatto powder
- 1 tablespoon fried garlic
- 2 slices of bread
- salt or patis and pepper to taste
- In a sauce pan, cook shrimps in water. Remove shrimps, reserving cooking liquid.
- Shell shrimps and set aside, returning shrimp heads to sauce pan.
- Using an immersion blender, process shrimp heads in cooking liquid to make shrimp stock. Let the stock pass through a sieve.
- Add annatto powder, fried garlic, and slices of bread to the shrimp stock. Process using immersion blender.
- While whisking continuously cook sauce in medium heat until it thickens.
- Season with salt and pepper.
- Set aside.
- It turned out really good. I always keep in mind what Bobby Flay said before, “It’s your ability to season.”
- I’m really loving my immersion blender now.
- Skipping the pork rinds since I’ve given up meat for Lent.
- 8 hard boiled eggs, sliced or quartered
- 1 pound steamed or boiled shrimps, shelled and deveined (you already have this from making shrimp gravy)
- green onions, chopped or celery for taste and texture
- calamondin or wedges of lemon, as much as you like
- smoked oysters (chopped if you like) in lieu of smoked fish (tinapa)
- ground chicharon (pork rinds)