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Monday, May 24, 2010

May's Kulinarya Cooking Club - Pancit Luglug

I was so excited to hear what the theme was for this month.  I have never made pancit before.  I always had my friends or family who made it so I never had to make it.  When I heard the theme, I immediately called The Mother.  She told me the different ingredients but no measurements so bare with me on this one.  I had to go through the recipe about 3 times with her and the funny part, we were chatting on video chat as I was getting the recipe.  So just imagine myself trying to talk to The Mother and having her think about it, change her mind on the recipe and than skipping steps.  It was so much fun (*hint of sarcasm :D). 
Here is the "recipe"
Pancit Luglug
1 Block of Tofu
1 Onion
3 Cloves of Garlic
1/2 Lb of Bean Sprouts
Water - A lot (this is The Mother's word)
2 Eggs Beaten
1/2 Head of Cabbage (In large strips)
1 Tbs of Flour
1 Tsp of Corn Starch
Palabok Noodles or in The Mother's Case, Spaghetti
Salt and Pepper to Taste
*You could add any veggies that you would like. 
Topping *if you would like
Hard Boiled Egg

  1. Cook the noodles (make sure it is not over cooked), rinse, and set it aside. 

  2. First dice the onion and garlic and saute it with the tofu in a large wok

  3. Add the cabbage and bean sprouts but do not cook it

  4.  for too long.

  5. While that veggies are cooking, mix the annatto seeds with the water until it is fully incorporated.

  6. Strain out the broth and put it back into the wok.

  7. Mix together the corn starch and flour with a little flour until it is fully incorporated. 

  8. Turn on the heat to a medium and slowly add the egg, stir constantly.  It is a similar technique when you make egg drop soup.

  9. Add the flour-corn starch mixture to thicken.

  10. Take the noodles and put it in the separate bowl or the container you are going to serve it in.

  11. Mix in the veggies and tofu.

  12. Than pour the sauce.  Just use enough to coat, I used way too much.

  13. Top with the eggs or chicharron, which I couldn't because of The Baby.

  14. Serve.
This is The Mother's and probably My Lola's recipe.  I was able to get all the measurements I used, you could adjust it to your liking. 

Kulinarya was started by a group of Filipinio bloggers living in Sydney, who are passionate about the Filipino culture and its cusines. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you are interested in joining our Kulinarya Cooking Club, please feel free to stop by our foodblog and leave a commnet - we would love to hear from you. 

The current members are:
Trish - Sugarlace
Trissa - Trissalicious
Althea - Busog Sarap
Cherrie – Sweet Cherrie Pie
Valerie – A Canadian Foodie
Sheryl – Crispy Waffle
Maribel – foodgeek's diary


  1. Joy,this is one of my favorites! Will definitely try your recipe soon.

  2. I haven't had this in a while. Thanks for sharing the recipe :)

  3. It looks delicious! I would like to try it sometime!

  4. Thanks for sharing your mother's/lola recipe! Never cooked Luglug before it is more saucier than Pancit Malabon:)

  5. I've never had this specialty and would definitely love to try!

  6. Pancit luglug is so delicious but not so easy to make, I have never attempted to make this..I think you did a great job, it looks saucy and delicious :)

  7. It looks so tasty. So is lug lug and palabok the same? Anything with chicharon is yummy.

  8. I can't believe you haven't made pancit before! Am glad you finally made it - it looks delicious and I am sure that you will be making it over and over! Love how you had a teleconference with The Mother! LOL!

  9. Thanks everybody!
    @a cupcake or two - it is very similar but I think palabok has shrimp paste too but really close.
    @ trissa - we have teleconference all the time and especially when I'm trying a new recipe.

  10. This is my favorite pancit. Yum!

    I'll visit the site and might join.:)

  11. @oggi - you should, it is a lot of fun. Let me know if you are interested.