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

2 Tsp of Grounded Annatto Seeds 

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

Chicharron

Directions

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

Kath - A Cup Cake or Two

Trissa - Trissalicious

Olive - Home Cooking and Baking

Caroline - When Adobo Met Feijoada

Ninette - Big Bold Beautiful Fod

Peach - The Peach Kitchen

Althea - Busog Sarap

Asha – Fork-Spoon -Knife

Malou - Skip to Malou

Cherrie – Sweet Cherrie Pie

Acdee - Confession Nook

Valerie – A Canadian Foodie

Sheryl – Crispy Waffle

Divina – Sense and Serendipity

Anna - Second Helpings

Dahlia - Energetic Chef

Dahlia - Energetic Chef

Maribel – foodgeek's diary

Tressa

Jen - Jen at Work

Pia – Inato Lang Filipino Cuisine and More