RECIPE (1) - PANCIT LUGLOG

This is a recipe I am sharing that is simple enough to prepare for quick salu-salos. No culinary breakthrough here, really. Thank God for ready-made mixes that saves us time and effort. I am posting this recipe and some others to remind me of the winning formula for future reference, under the tag 'recipes'. I whipped it up the other day for our CFC Chapter household and it was a resounding success, modesty aside. Actual results may vary with picture shown. Kitchen adventurers may try it out at their own risk.

PANCIT LUGLOG

MAIN INGREDIENTS
- Fresh shrimp bits (about 200 grams or more)
- Sotanghon noodles 600 grams (Longkow brand for me)
- 3 packs McCormick pancit malabon sauce mix
- 1 medium-sized onion, chopped
- 3 bits garlic, crushed
GARNISHINGS
- Crushed chicharon (fried crunchy pork skin)
- Sliced hard-boiled egg
- diced onion shoots (dahon ng sibuyas)
- shredded tinapa (smoked fish)
- fried tokwa bits (tofu)
- squeeze drops of calamansi (sour lemon) to taste
PROCEDURE
1) Dissolve pancit malabon mix in 3 cups water
2) Saute shrimp in garlic and onion (very little cooking oil only)
3) Add 5 cups water and bring to a boil
4) Lower heat to a simmer
5) add dissolved mix and stir continuously until creamy consistency
6) Add water and/or salt to taste, (easy on the salt)
7) cook sotanghon in boiling water just enough to soften
8) drain sotanghon, pour lukewarm water over it (to prevent sogginess)
9) Pour cooked mix over drained sotanghon, add garnishings to taste
　
The whole procedure will take about 15 minutes.
Generously serves 12-15. Total cost is around P400, depending on amount of shrimps.
Don't forget to bless the food first.
Bon Appetit!