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.

Sotanghon Guisado

You will need:
10 pieces dried rat's ears
2 bundles sotanghon
4 pieces sitsaron (chopped)
1/5 kilo liver
20 shrimps
6 fresh mushrooms
1 cup chicken meat, sliced
1 onion


Soak the sotanghon in water for 10 minutes and cut into pieces. Scald the shrimp and cut the meat. Pound the shell and extract the juice. Soak the rat's ears and mushroom in water. 


Saute the garlic, onion, liver, and let it cook, then add the shrimp, chicken meat, sitsaron and taingang daga and boil. 
Add toyo or patis and pepper to taste. 
Add the shrimp juice, and let it boil, then drop the sotanghon and cook until done.

PANSIT

Ingredients:

3 c. dried shrimps

3 calamansi

1 bundle young onion

3 eggs, boiled

2 tbsp. lard

1/2 kilo pork, sliced

1/2 kilo spaghetti

2 crabs

3 cloves garlic

1 saucer tango leaves

3 bundles macaroni

Pepper and patis to taste

Boil the crab and separate the meat. Pound the shrimps, shell and extract juice. Lay aside the meat broth. Saute the garlic and put aside. Saute the onion and shrimp, and continue cooking. Add the pork, patis and shrimp juice, let them boil. Add crab meat, pork broth, and season to taste. Add the spaghetti, macaroni, tango and onion leaves. After boiling, transfer to plate and garnish with eggs, garlic, unsuy and lime juice.