Wednesday, January 19, 2011

Pancit weekend

Noodles was the star of my table days ago because my days were quite hectic due to work and other personal responsibilities. I bought this take out of Pancit Palabok  in a specialty restaurant. Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:Shrimp, (the size and shell-on or shell-off depending on preference) crushed or ground pork rind, hard-boiled egg (sliced into disks or quartered lengthwise or chopped) tinapa (smoked fish) flakes and freshly minced green onion. Delicious enough that I already forgot to take dinner because I felt bloated after the eating.

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