Pansit Luglog

Red Sauce
1/2 cup cooking oil
6 cloves garlic, minced
1 cup cooked pork, diced
2 cakes tokwa or bean curd, diced
1/4 atsuete water (2tbsps. anato seeds soaked in 1/4 cup water)
1 cup shrimp juice
1/2 kintsay or chinese celery
salt and pepper to taste

Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tokwa and fry for 1 minute. Add the concentrated atsuete water. Pour the 1 cup concentrated shrimp juice and bring to a boil. Add the kintsay and season with salt and pepper. Set aside.


Palabok
2 cup shrimps juice
1/4 cup atsuete water (2 tbsps. anato seeds soaked in 1/4 cup water)
6 tbsps flour dissolved in 1/2 cup water
salt to taste

Soak atsuete seed in water, rub, to bring out color and strain. Add this to shrimp juice and put the mixture in saucepan. Disperse flour and add to mixture. Bring to a boil while stirring constantly. Season with salt. This is the sauce for the pancit which is called "palabok"


Pansit
2 quarts water
1/2 kilo dried rice noodles (bihon) soaked in cold water for 10 minutes then drained
1 cup mongo sprouts (bean sprouts) without the long tail, bolied

Garnishing
1/2 cup flaked smoked fish (tinapa)
1/2 cup crisp crackling or bacon ring (sitsaron) , pounded
2 hard cooked eggs, chopped
1/2 cup fresh shelled, boiled shrimps
1/2 cup finely sliced green onions
6 pcs. calamansi or 1 lemon, in slices
patis

Measure 1 quarts water into a deep container and bring to a boil. Put a handful of togue into a sifter then add the bihon. Dip sifter into boiling water for 1 minute, then drain well. Continue untill all the bihon has been cooked in boiling water. Pour noodles into a large platter. Cover with palabok. Top palabok with the pork and tokwa mixture. Sprinkle finely flaked tinapa, sitsaron, chopped eggs and shelled shrimps. Sprinkle with chopped green onion, fried garlic, salt and pepper. Season with calamansi and patis.