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
- Freshly minced green onion
A Promise to Remember
1 comment:
Wow... just looking at this palabok photo, so mouth's watering.... yum.. yum.. yum...
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