Pancit Luglog (Palabok)

Any occasion of the year, the favorite noodle recipe at our home is Palabok. There are two versions of this dish, one is the Pancit Palabok and the other in Pancit Luglog. The difference between the two is the kind of noodles to use. For the first one, the noodles are thin (bihon) and for the latter, the noodles are thick (just like in my mom's recipe). 

I tried my mother's recipe many times, I just did some twist by frying the pork after boiling it. But you can just boil it (that's totally fine) as long as it is cooked well. Ingredients may also vary depending on what you like and what is available in your place. 

Even if it's so fastidious to prepare still I love to do it especially when you get the see the final outcome. 


For the Noodle:                   
1 kilogram Pancit Luglog

For the Sauce:
1 tablespoon vegetable or sunflower oil
2 cloves of garlic (minced)
1 medium size onion
1/4 cup smoked fish (tinapa flakes)
2 cups shrimp juice (the juice that you've set aside after boiling the shrimp for the toppings)
1 tablespoon of annatto (achuete) powder (diluted in 2 tbsp lukewarm water) or 1/2 cup of annatto seeds  soaked in 1/2cup water
1 tablespoons fish sauce
1/4 teaspoon ground black pepper
5 - 6 tablespoons corn flour (diluted in 1/2 cup of water)
Salt to taste

For the Toppings:
2 hard boiled egg (sliced)
300 grams boiled shrimp (peeled off / set aside the broth for the sauce)
200 grams boiled pork (sliced)
1/2 cup smoked fish (tinapa flakes)
1/2 cup pork crackling/ pork rind (crushed chicharon)
2 - 3 stems spring onion (finely chopped)
5 cloves garlic (minced and fried) 


  1. Soak the noodles in a water while you are cooking the sauce.
  2. Prepare all the toppings as instructed above. 
  3. In a saucepan, heat the oil. Sauté garlic, onion and shredded smoked fish.
  4. Pour the shrimp juice and simmer for three minutes. 
  5. Put the diluted annatto powder, fish sauce and pepper. Let it simmer for another 1 minute.
  6. Pour the diluted corn flour. Again let it simmer for 3 minutes or until the sauce is thick enough to cover the back of the spoon. Set it aside. 
  7. Boil water in a large sauce pan and cook the noodles for about a minute or until the noodles are cooked. Keep it firm as you don't want it to become mushy. Drain the noodles.
  8. Put the noodle in a platter, pour the sauce and arrange the toppings. 
  9. Serve with lemon slices or calamansi. 

Hope you enjoy this recipe. Let's eat. 

Post a Comment


  1. That's one mouthwatering image you got there that's making me hungry. I need to remind myself never to look at food posts at night.

  2. Sis, sarap mo kaya magluto, pwede ba dyan ako magdinner. I miss palabok!

  3. ohhh, I super love palabok too, it is one of my favorite dishes, all time! I believe no other noodle nor pasta dishes could equal the yumminess of palabok.

  4. All along ang alam ko Pansit luglog and Pansit Palabok are 2 different type. Yung Luglog daw is my konting sabaw unlike sa Palabok na dry.

  5. I've always wanted to cook this but I get intimidated with the many ingredients and procedures hehe.

    Maybe one of these days I'll try to cook this. I'll copy your recipe :)

  6. oh am geeeeeeee, pahingi ng palabok!!! i so miss eating this!

  7. It's a personal favorite but I dont know how to make it like the ones we taste in the malls. :(

  8. YUM YUM YUM!!!! Ang sarap nito!

  9. Any celebration at home won't be complete without this, great post!

  10. My love for palabok is no secret. Pancit luglog is somewhat a different version but equally good.

  11. It was fun to read this because I learned about a new food and got a new recipe. You really can learn something new everyday if you try.


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