Pancit Palabok (Pancit Luglug)

Description:
Pancit Palabok is aptly called because of its numerous ingredients (palabok is often used when a person is rich with words). In the olden days, a bamboo skewer with a deep scooper is used to dip the noodles into hot boiling water to cook and strain the noodles--that's why it is also called "luglug" Nowadays, more often, the stainless steel strainer is substituted for the bamboo skewer.

This dish is quite heavy--so that just a little can stuff you. It also makes an attractive dish in any buffet table!

Ingredients:
Main :

-Corn oil
-Garlic, minced finely
-1 c. bean curd (tofu) diced
-1/2c. lean pork, diced
-1/2c. squid cut into rings
-1 c. shelled oysters
-2 to 3 c. shelled whole medium sized shrimps w/o the head
-Pinch of salt
-1/2 tsp. ground white pepper
-1 lb rice noodles (bihon)

Sauce:

-cooking oil
-finely minced garlic
-finely minced onion
-annatto liquid (around 2 tbsp) –bottled or from soaked annatto seeds
-lots of garlic toasted but not burned – set aside
-2 tbsp. Cornstarch
-1 cup shrimp juice **
-1 c. tofu – mashed into tiny pieces
-1 c. pork cracklings (chicharon) – pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions

** Prepare by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To short cut the work, I think ready-made sauces are now available---or any shrimp bisque will also be ok.



Directions:
-Heat oil and saute garlic until brown.
-Add bean curd, pork, oysters and squid. Set aside.
- In the same skillet, leave remaining oil and cook the sauce,
-Heat the oil. Saute garlic and onion.
-Add anatto water.
-Dissolve the cornstarch in the shrimp juice and add to the mixture.
-Add the bean curd and simmer over moderate heat
stirring continuously until thick.
-Season with fish sauce and pepper- and set aside.
-Meanwhile, soak the noodles in hot water for about 5 mins till soft.
-Drain noodles well and transfer into a serving platter
-Pour the sauce over the noodles.
-Garnish with pork cracklings, fish flakes and scallions
-Sprinkle toasted garlic flakes and top with hardboiled eggs
cut into rounds.
.- Serve hot with lemon slices and fish sauce on the side.