Pancit Palabok/Luglug

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.

Pancit Palabok or Pancit Luglug, Moonglow Gardens

Pancit Palabok or Pancit Luglug, Moonglow Gardens


  • Tiger Poolee Rice Noodles – Thick


  1. 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


  1. In a sauce pan, cook shrimps in water.  Remove shrimps, reserving cooking liquid.
  2. Shell shrimps and set aside, returning shrimp heads to sauce pan.
  3. Using an immersion blender, process shrimp heads in cooking liquid to make shrimp stock.  Let the stock pass through a sieve.
  4. Add annatto powder, fried garlic, and slices of bread to the shrimp stock.  Process using immersion blender.
  5. While whisking continuously cook sauce in medium heat until it thickens.
  6. Season with salt and pepper.
  7. Set aside.


  1. It turned out really good.  I always keep in mind what Bobby Flay said before, “It’s your ability to season.”
  2. I’m really loving my immersion blender now.
  3. 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)

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2 Responses to Pancit Palabok/Luglug

  1. Lala says:

    i love those noodles. but i seem to have not inherited the pancit gene because i can never get the right noodle, or when i do, i prepare it wrong because i actually follow badly translated instructions.

    thanks for the link, lol! is it on your list of #puttingout4food too? LMAO

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