Tag: noodles
Pancit Luglug
Pancit Luglug
I’ll tell you…this dish is absolutely delicious. It has a beautiful presentation. But…it might be one of the biggest pains in the ass to make. There are a lot of ingredients. Multiple, multiple, multiple steps. But I promise that it pays off in the end.There are dozens of variations of pancit recipes. Pancit are a type of Filipino noodle made out of cornstarch instead of rice or wheat flour. The noodles are a little firmer then rice noodles. They come in different thicknesses. Luglug refers to a thick noodle; similar to a spaghetti noodle. The noodles are tossed in a pork and shrimp gravy, topped with shrimp, hard boiled eggs, crushed pork rinds, fried garlic, and green onions. Many different layers and textures to this dish.If you want to cut out some steps, you can use powdered shrimp stock. You don’t need to add the chicken chicharon. I happened to have chicken skin from a chicken tocino recipe I was making at the same time and wanted to add another layer of texture and flavor. But if you have a lot of time on your hands, this recipe is for you.
Ingredients
Shrimp Stock
- 4 cups water
- 3 cups shrimp shells
- 4 garlic cloves minced
- 3 small shallots diced
- 1 small carrot diced
- 1 stalk celery diced
- 2 bay leaves
Chicken Chicharon
- 8 oz chicken skin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp vinegar
Pancit Luglug
- 1/2 lb 26/30 ct. shrimp
- 1 tbsp vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 lb ground pork
- 1 tbsp fish sauce
- 1 tbsp ground annatto powder
- 2 tsp pork bouillon
- 1 cup water
- 1/4 cup flour
- 16 oz Luglug noodles
- 1 cup pork rinds crushed
- 4 hard boiled eggs sliced
- 1/4 cup fried garlic bits
- 4 green onions chopped
Instructions
Chicken Chicharon
- Season the chicken skins with salt, pepper, garlic, and onion. Mix with 2 tsp of vinegar.
- Preheat the oven to 350 degrees. Lay the skins on a rack on a baking sheet lined in foil.
- Bake for 20 minutes until the skins become crispy.
- Chop and set aside.
Shrimp Stock
- Bring 4 cups of water to a boil. Add in the shrimp shells and simmer for 10 minutes.
- Add in carrots, celery, shallots, garlic, and bay leaves. Continue simmering for 25 minutes.
- Strain the stock, making sure to push down on the shrimp shells to extract all of the juices.
- Put the stock back into the pot over medium high heat. Poach the shrimp in the stock for 2 minutes.
- Strain the stock again. Set both the shrimp and stock aside.
Pancit Luglug
- Prepare the Luglug noodles acco to the package directions.
- Strain and rinse under cold water. Set aside.
- Heat up cooking oil in a large pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the ground pork, breaking up the clumps. Cook for 8 minutes, until the pork is browned.
- Add in the fish sauce and ground annatto. Cook for 2 minutes.
- Pour in the shrimp stock. Add 2 tsp of pork bouillon. Bring to a boil. Cover reduce the heat to medium and simmer for 10 minutes.
- Whisk together the flour and water.
- Pour the slurry into the sauce. Whisk until it thickens. Add the noodles.
- Smash the pork rinds until they a finely ground.
- Add all of the chicken chicharon and half of the crushed pork rinds.
- Place all of the noodles and sauce in a large baking dish or on a platter. Layer with the shrimp and sliced hard boiled eggs. Garnish with the other half of the crushed pork rinds, fried garlic bits, and green onions.
Jjamppong (Seafood Noodle Soup)
Jjamppong (Seafood Noodle Soup)
Jjamppong is a Korean spicy seafood noodle soup. Despite there being a ton of ingredients in this recipe, it’s fairly simple to make and takes little time. You can adjust the heat to your liking by adding more or less gochugaru. There are a couple routes you can go when selecting the seafood for this soup. The first is the buy a frozen seafood mix, usually consisting of crab, shrimp, mussels, clams, squid, octopus, and cuttlefish. Make sure that the seafood mix is defrosted before adding to the soup. The other route to go would be to customize what seafood goes into this soup by buying fresh seafood, still in the shell. This will cost more, but will yield tremendous flavor.
Ingredients
- 4 tbsp vegetable oil
- 6 garlic cloves minced
- 2 tsp ginger minced
- 5 green onions chopped
- 4 oz pork diced
- 1 mefium onion sliced
- 6 oz cabbage shredded
- 1 small zucchini julienned
- 1 small carrot julienned
- 4 tbsp gochugaru
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 cup shaoxing cooking wine
- 6 cups chicken stock
- 1/2 tsp salt
- 2 lbs frozen seafood mix.
- 2 portions Kalguksu noodles
Instructions
- In a large pot over medium high heat, sauté the garlic, ginger, and green onions for 2 minutes.
- Add in the pork, cabbage, carrots, zucchin, and onions. Sauté for 2 minutes.
- Add in the gochugaru and smoked paprika. Sauté for a minute.
- Add in the soy sauce and oyster sauce. Sauté for 30 seconds.
- Pour in the shaoxing cooking wine and chicken stock. Season with salt. Bring to a boil.
- Add the seafood mix and cook for 3 minutes.
- Bring water to a boil in another pot. Add the Kalguksu noodles. Boil for 5 minutes.
- Drain and rinse under cold water.
- Add a portion of the noodles to a bowl. Ladle over the seafood soup. Garnish with green onions.
Filipino-style Chicken Macaroni Bake
Filipino style Chicken Macaroni Bake
Need a simple dish to feed a large group of people? This Filipino style chicken macaroni bake will get the job done. What makes this Filipino is the use of sweet spaghetti sauce. Obviously by name, it is sweeter in flavor than an Italian spaghetti sauce that you might be used to. Also the addition of the Filipino quick melt cheese gives the macaroni a creamy texture. This cheese is hard to find unless you have access to a Filipino grocery store. You can substitute parmesan, mozzarella, or Monterey Jack cheeses. This recipe is fairly straightforward to make. My only recommendation would be to undercook the macaroni by 1-2 minutes. They will soak up a lot of the sauce while baking.
Ingredients
Filipino Sweet Spaghetti Sauce
- 3 cups tomatoes
- 1 cup ketchup
- 1 tbsp sugar
Chicken Macaroni Bake
- 16 oz elbow macaroni undercooked by 1-2 minutes
- 2 lbs cooked chicken chopped
- 1 tbsp vegetable oil
- 1/2 medium onion diced
- 8 oz button mushrooms sliced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 6 garlic cloves minced
- 2 tsp chicken bouillon
- 1/2 cup fresh herbs (basil/parsley/oregano) chopped
- 1/2 cup parmesan cheese
- 1/2 cup Filipino quick melt cheese or mozzerella cheese
Instructions
- Puree the sweet spaghetti sauce ingredients in a blender. Set aside.
- Heat up cooking oil in a large pot or saucepan over medium high heat. Add in the onions, bell peppers, mushrooms, and garlic. Cook down for 4 minutes.
- Add in the chicken and fresh herbs. Cook for 5 minutes.
- Pour in the sweet spaghetti sauce and the chicken bouillon. Simmer on medium heat for 10 minutes until the sauce thickens.
- Turn off the heat. Mix in the macaroni, making sure that the noodles are evenly incorporated with the chicken tomato sauce mixture.
- Preheat the oven to 350 degrees. Grease a 9”x13” baking dish. Pour in the chicken macaroni. Cover with a layer of mozzarella and parmesan cheese. Bake for 25 minutes.
- Let rest for 15 minutes before serving.
