20 Oct2006

Pancit Luglug/Palabok

by Marketman


A personal favorite. I don’t know what it is but the combination of mushy noodles, drowning in sauce, bits of shrimp, crunches lug2of chicharon, the sometimes nuclear color (though I prefer the more muted pumpkin hue) that just screams party comfort food. I have loved this pancit since age 5 probably. And I continue to seek it out at least 8-10 times a year. Last week I purchased a bilao (flat tray/basket) good for 12-15 persons from this stall at the basement of Landmark Department Store name “ang Tunay na Pansit Malabon.” I asked the lady behind the counter why theirs was the the REAL pansit and she said because it was “authentic…” And when I asked what made it authentic, she answered, “Basta, masarap” or roughly translated “Uh, it’s good.” I figured it looked pretty chockfull of ingredients so I didn’t bother to pursue the line of reasoning that if theirs was the only REAL version, then all other must be fake or pretenders…

At any rate, despite my love for this dish, I have NEVER cooked it in my entire life. A quick perusal of several recipes suggests its key ingredients are the rice lug3noodles that cook up a bit mushy (though undercooking them ever so slightly results in a firmer consistency), lots of shrimp juice that gives it that characteristic seafood taste, achuete or annatto seeds for the trademark color, flour, and salt. Then on top of this “palabok” sauce goes a tremendous amount of “toppings” which should include flaked smoked fish (tinapa) without the bones, crushed chicharon (pork cracklings), hard-boiled eggs, steamed or boiled shrimps and it even fancier versions you can find mussels, clams, squid, etc. For some reason, I was briefly under the impression that this sauce should also have lots of crab fat to really put it over the top but the recipes do not seem to agree with this bizarre view. If I were to make this, I might add flaked crab meat as well. maybe experiment with lots of saffron…but then that’s getting a bit too fusion perhaps…

Maybe I will attempt it for the holidays. But in the meantime, this lug4bilao from ang Tunay na Pansit Malabon was pretty darn good. It had a lot of “laman” or stuff on the noodles and the balance of flavors and toppings was delicious. At PHP549 or just USD11 for 12-15 people, it was a good deal. Add lots of calamansi (I never know when to use c or k in Filipino anymore) and patis if it is needed. I like lots of chopped green onion as a garnish as well. The salesperson convinced me to buy some large white puto to go with the pansit and I must admit the combination was quite good. Arrgh… I must be gaining weight by now instead of losing it!!!



  1. awi says:

    MM, have you tried the palabok and malabon of Tonang’s Pansit Palabok along Boni Ave in Mandaluyong? Pucha, ang sarap. It’s the pride of Mandaluyong, man! It’s also my default potluck contribution whenever I have to go to a dinner party or whatever.

    Oct 20, 2006 | 9:51 am


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  3. linda says:

    When I get there next year,this palabok will be one of the “must have dishes” the first day I arrive plus the Chicken Inasal. Can’t wait!

    Oct 20, 2006 | 10:11 am

  4. Jean says:

    Nice job MM. You think you can try Pansit Malabon from this place in Malabon: http://www.gmapinoytv.com/sidetrip/blog/index.php?/archives/51-Slow-food-in-Malabon.html ?

    Oct 20, 2006 | 10:16 am

  5. Sandra says:

    When is it pancit luglug and when is it pancit palabok? Is it because of the difference of ingredients or the place it is from?

    Oct 20, 2006 | 10:18 am

  6. Marketman says:

    If I am not mistaken, Sandra, the type of noodle is luglug, and the orange-y shrimp based sauce is the palabok… In other words, a palabok always used luglug noodles, but luglug is not yet a palabok… Jean, will have to try all the other suggested sources of this terrific dish!

    Oct 20, 2006 | 10:21 am

  7. Maria Clara says:

    Pancit Palabok and Pancit Malabon are two different pancit in our family. Pancit Palabok entails a palabok itself which is the paalat or sauce made out of stock combination of shrimp shells and heads and mussels and pork, chicken or beef bones and thickened with galapong with pork and shrimp only in atsuete wash. Pancit Malabon is cooked with the same stock and no sauce or paalat involved with pork, shrimp oysters and mussels and atsuete wash. Also the bihon involved. The bihon we use in Pancit Palabok is the regular bihon while the Pancit Malabon is the bihon which is bigger like spaghetti. Both pancit share common denominators when it comes to toppings of hard boiled eggs or salted eggs, ground chicharon and snipped green onion and calamansi on the side. However, Pancit Malabon gets an extra topping of flaked smoke fish. I love Pancit Malabon with sapin-sapin. Match made in heaven. Both pancit are very very good!

    Oct 20, 2006 | 10:26 am

  8. Rowena says:

    Marketman and Awi,
    I also grew up in Mandaluyong and Tonang’s pancit palabok store is great!!! Kapag umuuwi kami for family reunion sa Pinas-we never miss to visit this place and/or bumili ng pancit with lots of eggs, tinapa flakes, and calamansi….sarap….our homeland, our food, our people….brings me sweet memories….

    Oct 20, 2006 | 10:29 am

  9. ykmd says:

    In my mind, pancit palabok and pancit malabon taste very different despite having much the same toppings. I LOVE them both! Am very much a pancit person at heart. I bought a bilao with puto on the side from a different branch of “Ang Tunay…” in August when we went home for a visit, and the saleslady in the Lapid’s chicharon stall (of course I bought chicharon to go along with it), whispered to me that the puto was actually from Goldilocks! Whatever, basta masarap! I like versions of malabon with lots of squid and chicharong bulaklak, esp. if there’s tokwa’t baboy to go along with it! Like Linda, this and chicken inasal are always on my must-have list when we’re home (happy eating without the attendant hassle of preparing all the different toppings ourselves!)

    Oct 20, 2006 | 11:05 am

  10. Arvie says:

    Given the popularity and tradition of this Filipino dish, I wonder why no one has really gone out of their way to mass market it the way Pugon de Manila has done with its pan de sal. Franchising this idea would definitely click. A pancit station with the fresh and malaman taste, but available everywhere. With many variations, a panciteria would definitely click. I have been a fan of this dish, in its many versions, lomi, hab hab, malabon, sariwa, etc. I have yet to see a panciteria that has failed to satisisfy the cravings of every Filipino. MM, given your passion for the dish, you should look into this possibility. =)

    Oct 20, 2006 | 11:27 am

  11. Jean says:

    Thank you MM and Awi. I will also try the Tonang’s Pancit Palabok as Boni Ave is not too far where I live.

    Oct 20, 2006 | 1:12 pm

  12. Joycelyn says:

    Hi, Market Man! Hello, everybody!

    Me, too! This is my absolute favorite Filipino dry pancit (compared to the wet soupy kind, like lomi and La paz batchoy (which is my fave wet pancit). With white Calasiao (spellcheck) puto or Dolor’s sapin-sapin and a huge icy glass of Coke– merienda heaven!

    MM, never knew that luglug is the noodle. Thanks, I always learn something from you.

    Awi and Rowena, would like to try that “mapamumura ka sa sarap” Tonang’s pancit. I looked it up in the very abridged PLDT phone directory but nada! Can we have the address or number? Our luglug experience alternates between Red Ribbon and Ang Tunay na Pancit Malabon (in green letters) in Tiendesitas.

    Thanks much! Looking forward to more Filipino food postings, MM!

    Oct 20, 2006 | 1:32 pm

  13. cwid says:

    MM, that puto really looks good!

    Oct 20, 2006 | 1:49 pm

  14. kaye says:

    aaaw.. miss my mom.. we usually top ours with lots of vegetables(pechay baguio blanched) and the usual toppings with squid added to it… yummy!!!

    Oct 20, 2006 | 2:48 pm

  15. tulip says:

    Marketman, I have to attests to the authentic Rosy’s Pancit Palabok that can only be found in the city of Malabon. Whenever I am at my mom’s place in Caloocan, I crave for this delectable treat. I have tried many pancit palabok but there is something special about their version. It’s not greasy, full of flavor and “malaman”. For a small serving it cost about Php80, good to pair it tokwa’t baboy or there yummy biscuits.
    If the upcoming eyeball should have been a potluck, I will probably bring this.hehehe. But maybe, just maybe I’ll try to bring this instead of my homemade truffles, or bring some for Marketman to try out.

    Oct 20, 2006 | 3:14 pm

  16. corrine says:

    What’s a party without pancit palabok and puto? This is a staple during those days in our office when a birthday celebrant has to give “blow out”…which was quite often in our floor. The best because both are heavy and drowned with coke can make the stomach so full…real value for money…hahaha. And the barbecue from Vito Cruz completes the celebration.

    Oct 20, 2006 | 3:39 pm

  17. Mitch says:

    Hi MM! What is it about your posts that always hit the right spot? I grew up in Malabon and we used to eat it with camachile cookies or plain pan amerikano (tasty bread to others).Oh how funny it was when we kids would put the pancit in one slice of bread then fold it. The special version had lots of shrimps, pork and sometimes oyster. I used to remember that there were also thin slices of pechay(?) which imparts a slightly bitter taste and it really went well with calamansi. The thing that differentiates it from pancit luglug is the amount of pork fat used. Deadly but oh so tasty. As an aside, there would also be kakanin from Dolor’s. Ooops meron pa pala ice cream from Concepcion- the best dirty ice cream there was. Those who grew up in Malabon will agree with me.

    Oct 20, 2006 | 3:53 pm

  18. Mitch says:

    Pahabol…please indulge me, but just the mere mention of Malabon brings to memory fresh seafood, patis and bagoong, puto from Mang Inggo,
    que kiam,Betsy’s cake shop…

    Oct 20, 2006 | 4:01 pm

  19. Gigi says:

    MM — You owe me P360.oo + delivery charge. I clicked your site, saw the photo of the luscious luglug and started surfing for the PancitTGM number in Makati for delivery — didn’t even bother reading the post til now….

    Talk about pavlovian response.

    Oct 20, 2006 | 4:13 pm

  20. juls says:

    oh my… kadamo sang rekado sa babaw! How was it compared to Jollibee’s version?

    Oct 20, 2006 | 5:20 pm

  21. juls says:

    pahabol MM, you missed the English equivalent sa title post nito…heheheheh… ano kaya ang translation ng luglog? “Drop down noodles”?

    Oct 20, 2006 | 5:22 pm

  22. Gigi says:

    I just had the pancit and it’s not how I remembered it. Quite bland and flat in taste. Mas madami nga lang rekado sa ibabaw ng noodles. I prefer Amber’s though I must say I wanna venture to Boni Ave for Tonang’s.

    Oct 20, 2006 | 6:42 pm

  23. awi says:


    tel. no. 532 0245, 532 6649
    470 boni avenue corner ballesteros street
    pwede ata magpa-deliver, minimum order of Php 300 or something.
    enjoy! ;-)

    Oct 20, 2006 | 6:56 pm

  24. Lani says:

    I grew up in Malabon also, and every street corner there, may bilihan ng Pancit Malabon. According to some people in Malabon, ang authentic na pancit Malabon ay may halong pig’s brain ang sauce. I love PM paired with tokwa’t dila ng baboy, yummy!!!

    Oct 20, 2006 | 7:52 pm

  25. Rowi says:

    For me Pancit Malabon is the quintessential Pinoy noodles! I love it, and so does my husband (non-Pinoy). I already wrote all the tips for the different varieties so I’ll certainly make a Pancit Malabon trip when we visit Manila in December. Many thanks for featuring this post, MM and thank you all for sharing your favourite P. Malabon.

    Oct 20, 2006 | 8:34 pm

  26. perkycinderella says:

    This was already in my must-have list to eat as soon as I arrive next year.Others are lechon sa Baclaran, chicken inasal, kutsinta from Imus. My belly is expanding by just writing these yummy treats!

    Oct 20, 2006 | 8:58 pm

  27. goodtimer says:

    My husband’s from Malabon, and I went to high school there too, so Malabon food is our quintessential comfort food. I would definitely recommend that you make a trip to Malabon and gorge on the goodies: Rosy’s pansit with the freshest oysters and prawns on top–eat it with camachile cookies(they’re closed on Mondays though), Dolor’s kakanin (Dolor is my hubby’s lola..you have to try their “Butchi” too: pinoy version of mochi with sweet black mongo paste inside sticky balls of malagkit and smothered on top with baked gata/latik. Heaven!! But not available all the time :-(), the crispy pata of Judy Ann’s (ask directions to Mary Jay’s, a local restaurant. It’s right beside it. Btw, Mary Jay’s have good “tortilla”, crab torta with black sweet sauce flavored with sanque/star anise). This crispy pata is said to be tenderized in pickle juice then deep fried to crispy perfection. If you still have time to visit the 3pm market across Concepcion church, you’ll get ukoy fried right there in the market with the batter having large live suahe(jumping shrimps)in it. Plus, you can grab some authentic puto bumbong there too. Buy some kikiam too (the house across Rosy’s have good kikiam). Just ask around, every tricycle driver knows these places, and they’re just within stone’s throw away from each other. From Bonifacio Monument in Caloocan, you’d have to take the route to the town of Concepcion and not Malabon proper. This post has made me hungry!! I think I’ll drive to Malabon tomorrow. Hahaha!

    Oct 20, 2006 | 9:52 pm

  28. Jean says:

    Lol. Yeah, what is “authentic”???

    Oct 20, 2006 | 9:59 pm

  29. Dennis says:


    I know Betsy’s and Dolor’s (they make the best kakanin, period) are still around, but how about Concepcion Ice Cream? Are they still in business? And I agree with you, they make the best dirty ice cream. The que kiam’s are also incomparable.
    I was raised in Caloocan, but my dad’s clan are in Malabon (Concepcion & Hulo). There is also this “chicharonan” near Saint James Academy, next to Ang Gloria footwear. They amke the meanest chicharon. Next time I’m in the country, I swear I’ll visit this places and try again some of the best foods I’ve ever had growing up.
    MM, you should really try Rosy’s, if you haven’t yet. Nothing compares to their pancit malabon.

    Oct 20, 2006 | 9:59 pm

  30. Normita says:

    I did not know that there’s a lot from Malabon that follows your blog MM. That only proves one thing na ang taga Malabon mahilig sa pagkain. I have kids (all grown up) that spend their younger years in Malabon and for them to rush over to my house all I have to do is announce that I am cooking Pancit Luglug/Malabon or lugaw with tokwa and baboy. I always go home every year to visit my mom and brothers, and the visit is not complete without Pancit Malabon made by Nanay’s, you should also try their Puto (to die for! according to my daughter). One thing I tell you ang mga taga Malabon when we all gather together all we talk about is food. Your feature today really made me home sick!!! (I just visited the country last May!)

    Oct 20, 2006 | 10:25 pm

  31. tulip says:

    OMG, dami from the North pala na commenters! Why don’t we set a food trip next time? Malabon is a gastronomous haven. You should consider it Marketman! Even Concepcion market is quite interesting.
    Naku, I’m craving for Dolor’s sapin sapin and maja mais.The tokwa’t baboy,pancit palabok paired with camachile biscuits from Rosy’s and the quekiam nearby.
    Btw, I had a bad experience with Ang Tunay na Pancit Malabon last year. I purchased the biggest bilao(too lazy to buy from Rosy’s) and served it over dinner to balikbayan relatives.By around midnight most had their runs to the bathrooms! Only 2 were spared, me and my 3 years old nephew.

    Oct 20, 2006 | 11:32 pm

  32. Malabonan says:

    I love Betsy’s cakes and kakanin, too!

    All their cakes are sooo good and cheap!

    Oct 21, 2006 | 12:20 am

  33. Mitch says:

    Malabon is an old town and we have a version of Jaro, Iloilo’s millionaire’s row. These mansions are situated along the banks of Malabon/Navotas river. The street’s name is Cayetano Arellano. I wonder if those mansions are still maintained. Because as any ‘taal na taga Malabon’ knows, the floods have wrecked havoc to this beloved town (a city now). Dennis, as far as I know wala ng Concepcion ice cream. Though I may be wrong (been away far too long).And the chicharon, always bagong luto! But just the same I’m not sure if the place is still there. Goodtimer, I still remember going to Aling Dolor’s house with my folks at the crack of dawn to buy a bilao or two of the kakanin.Any later and you’ll be dissapointed to find out all’s been sold out.Normita, yes I like Nanay’s too. About the puto, I wonder if it is still sold in a large bilao with freshly grated niyog. That’s the puto I really like, not the individual puto cake. And not to forget Ellet’s sweets- hands down, they make the best minatamis na beans,garbanzos and macapuno.

    Oct 21, 2006 | 12:57 am

  34. Mandy says:

    this is making me hungry. i had luglog at via mare’s recently. not so good… but the palabok at amber ____ along filmore st. in makati is good.

    Oct 21, 2006 | 1:35 am

  35. Tess says:

    hi, mm! i love making pancit palabok. aside from the toppings you mentioned, you should try it with smoked oysters, shrimps & flaked smoked boneless bangus with diced kamias. yummy!

    Oct 21, 2006 | 4:28 am

  36. erleen says:

    Miss Tess, can you share with us how you make your pancit palabok? recipes on the net does not look authentic.

    Also, does any of the commenters here have a good putong puti recipe? one made with galapong and/or flour. I like the texture of putong calasiao

    Oct 21, 2006 | 9:16 am

  37. Maricel says:

    Just to clarify, the noodles for both the pancit Malabon and pancit luglog are both bihon except the Malabon noodles are the ones as thick as spaghetti. Luglog uses the fine bihon noodles. Luglog is actually a reference to the cooking method used. The fine noodles are placed in a basket and is literally “niluglog” in boiling water to cook before it is placed on a platter and topped with the paalat sauce and the various toppings.

    Oct 21, 2006 | 10:25 am

  38. petitefleur says:

    I agree with Maricel, that “luglog” is the cooking method done with the bihon noodles. You just have to soak the noodles in hot water and leave for a few minutes before straining it. In Pampanga, Pancit Luglog and Pancit Palabok are synonymous. I first cooked this pancit regularly in 1990 when I was only in high school. Hehehe! I even remember I included this dish in my younger sister’s gradeschool graduation as part of the handa because we have a supply of prawn’s heads then which is the main reason why the sauce of the palabok is so tasty. On the other hand, Pancit Malabon differs on the type of noodles which I am not mistaken is what they call rice noodles which look like spaghetti noodles. Also, the toppings for Pancit Malabon is more elaborate as it has seafoods added to it and baguio pechay.

    MM, your idea of adding crab meat or crab fat is definitely enticing. I might try incorporating that to the pancit if I am in the mood to cook again. :)

    Oct 21, 2006 | 12:10 pm

  39. Marketman says:

    Thank you, thank you all for that clarification on the name…now I know better…see how much better the result is with a whole bunch of folks instead of just one…

    Oct 21, 2006 | 12:51 pm

  40. MRJP says:

    I agree with petitefleur on the difference of the pancit luglug and the pancit palabok. I miss pampanga’s pancit luglug :( I like pancit malabon too, but I like the luglug better… with lots of calamansi! I miss calamansi, too (sigh)

    Oct 21, 2006 | 1:02 pm

  41. KB says:

    Bought pancit malabon at the recommended Landmark basement shop today. Unfortunately, my daughter and the maid found so much eyelash-length stubby hairs mixed in with the noodles….eewww! And that’s when we were already half-way through the bilao. Probably hairs are from the grated chicharon and not human. Either way they’re still gross! Never again!

    Oct 21, 2006 | 8:43 pm

  42. Tess says:

    hi, erleen! of course, i would love to share my recipe with you. mine is the basic palabok recipe (because we have been living here in the u.s. for almost 20 years now), so i improvise with whatever ingredients are available here. the only difference is in the toppings, w/c i mentioned earlier (smoked oysters), i buy them canned, fresh steamed shrimps, & lots of green onions. (the kamias are only available here frozen, & fresh would taste a lot better, because of the crunch)also, the smoked boneless bangus, i always use the saranggani brand & it’s really good w/ the palabok. i also use fried garlic mixed with ground chicharon & sliced hard boiled eggs. for the noodles, i have never been a great fan of the thick ones because they taste gummy, i love using the thai noodles for pho soup, they come in small size (the medium & large are too thick) & it tastes just right with the palabok sauce.

    Oct 21, 2006 | 10:27 pm

  43. Marketman says:

    KB, that is gross… and yes, the chicharon is the likely culprit. I didn’t find that in our bilao but that would be a bit of a turn off. As for Gigi’s comment that the sauce was a bit bland, I suppose I could concur with that…I need to try more sources…I am just so happy to eat this pancit that I seem to like just about every version…

    Oct 21, 2006 | 11:12 pm

  44. kit says:

    hi mm, im taal n taga navotas, and my husband ay taal n taga malabon. palabok and pansit malabon are different. Palabok’s noodle is the thin type of bihon (as thin as vermicelli) and doesnt have as much toppings and ingredients as the pansit malabon. Pansit malabon requires the thick type of bihon. Hard boiled duck eggs are used instead of chicken eggs (like in palabok). The usual topping of pansit malabon (made in malabon talaga and not in fast foods) prawns, squid, chicharon bulaklak, duck eggs, and oysters ( dati may balubad, yung yellow fruit ng cashew tree pero ngayon wala na). According to my grandparents, the original pansit malbon is Aling Rosy’s. It is located in Cuatro Cantos, malabon, separated from navotas by only 3peso boat ride along navotas river in badeo cuatro. Pansit MAlabon is best eaten with the soft and airy puto ni hazel in concepcion. if anyone will bother to go to malabon to have a taste of the authentic pansit malabon, malapit din si aling rosy sa factory ng fish kikiam, and the main office ni arny and dading peachy peachy. MAlapit lang din ang dolor’s kakanin, judy ann’s crispy pata, and betsy’s known for its broas (just make sure to order the new batch). Food trip talaga! Just make sure to eat your pansit within 3-5 hours after preparation.

    Oct 22, 2006 | 2:20 am

  45. kit says:

    oops, thats maximum of 5 hours after preparation

    Oct 22, 2006 | 2:24 am

  46. Sandy says:

    My family comes from Navotas so we grew up eating pancit malabon! When we moved elsewhere, it has become our signature dish. Now, no visit to family in Navotas is complete without Rosy’s pancit malabon and Dolor’s sapin-sapin. Each family would have their own recipe of the pancit, but if you wish to order in, I agree that the best is Rosy’s. We like Rosy’s because aside from being very tasty, their pancit is heaped on the bilao, so it’s very generous. We also pair this with pan de sal or puto and/or tokwa’t baboy. From the many comments above, I fondly remember Betsy’s and the camachile cookies! Thanks to my kababayans for the reminiscences and to MM for posting our most beloved noodle dish : )

    Oct 22, 2006 | 5:12 am

  47. Jean says:

    If y’all can remember how Rosy makes her dish then can ya please post it here!!! I’ve never heard of Rosy growing up in the years that I was in the PI and only now I hear about how great Rosy makes her famous Pancit Malabon. I would love to make it myself. Someone please help!

    Oct 22, 2006 | 12:42 pm

  48. Mitch says:

    Oct 22, 2006 | 2:27 pm

  49. Jean says:

    Thanks a bunch Mitch. :) I will try this recipe this week.

    Oct 22, 2006 | 9:44 pm

  50. odette says:

    I also stayed in Malabon for a couple of years and i would just like to add Hazel’s puto and Mil-flores pichi-pichi to that long list.

    Oct 23, 2006 | 3:00 pm

  51. Joycelyn says:

    Thank you, Awi! Am really excited to try Tonang’s PM am buying it myself. I am so there!

    ahh.. luglug is the dunking.. the family will have to have another round of talks on pancit luglug, then. Hehehe..

    Oct 23, 2006 | 7:34 pm

  52. Rampau says:

    Hi guys. I am also from Malabon. I know Mang Inggo, Dolor’s kakanin. My family is the Santos family of Concepcion. Quite a big clan in Malabon. I go home every year and I believe Concepcion Ice Cream is still around. Pero the Chicharon from Ang Gloria is out of biz. Malabon is indeed an old town with a glorious history. THe flooding is ruining it though and the squatters! Nonoy Marcelo was planning a book about Malabon. We need to talk to one of the owners of GMA TV station since he is from Malabon.

    Oct 24, 2006 | 12:20 am

  53. edel says:

    there are two branches of tonang’s in mandaluyong.. one near boni circle and the other one near kalentong/ don bosco college. telephone numbers are: 5312905 / 5330851

    i also recommend the pancit palabok of Amber’s resto near cash & carry (they also have yummy pichi pichi)

    Oct 24, 2006 | 1:07 am

  54. food_fan says:

    i had the tonang’s. it’s soo sweet?? is it supposed to taste that way?

    Oct 24, 2006 | 11:59 am

  55. Mitch says:

    I have read that Nonoy Marcelo was working on an illustrated history of Malabon just before he passed away. I recently googled his name in the hope of getting news whether this particular project was ever published. If I have the chance to visit the country, I would also look for a copy of Tahanan- a house reborn. Hmmm. ..nostalgia, nagsimula sa pancit.

    Oct 25, 2006 | 10:38 am

  56. garlic says:

    I truly love those sharings….trying to have the perfect recipe for Pancit Malabon to open up a future business…If you happen tobe in Tarlac, try Puring’s ukoy (for me, its perfect ukoy)and Tessie’s grill Pancit Malabon (i only one i eat there..always)I always wonder, their sauce taste veery seafoodddy. Maybe, crabfat sets a different taste, just don’t know exact measurements for the ingredients. What i notice, Malabon has this dry sauce clinging to the noodles and Palabok is the wet, thick sauce. Im interested in the dry sauce.Would that be flourless? A friend said, the malabon sauce is half oil of the entire volumn of your sauce, dont know how true otherwise….careful with your heart! Im in the process of collecting recipes of my future biz….thanks a lot!!

    Jul 17, 2007 | 5:11 pm

  57. brenda says:

    this in on my “to eat” list when I go home on Oct. There’s a franchise of “Ang tunay…” here in Cebu (SM and Ayala) and have tried them and was really disappointed. The prawns are just like “hibe” and the squid they used is just like squid flakes.

    I know Judy Ann’s Crispy Pata, actually, Judy Ann is my dentist. I had some friends from Malabon (Concepcion and Hulo) and its true that every corner street in Malabon sells Pancit Malabon, goto and other kakanin. This is a place where it seems that people never sleeps. Its always alive 24/7!

    Jul 20, 2007 | 8:50 am

  58. stephen viray says:

    it’s been twenty years since i came to the us, never went back home. i lived in mandaluyong for 17 years along boni ave., by dansalan st.. tonang’s was always the best, always there when we had anything to celebrate, and we pinoys always find an excuse to celebrate. the pansit malabon from tonang’s and the “mani and ham” from adelina’s in kalentong with your ice cold san mig could not be beat. i miss those days…..
    great site, brings back memories.

    Aug 14, 2007 | 11:45 am

  59. chick says:

    for me, the best yung Lola Idang’s and Amber’s!

    I like Via Mare’s pancit luglog! :D

    Aug 16, 2007 | 2:51 pm

  60. Aqualass says:

    All I can is YUM—ohhh!!

    Its fun reading all the comments from all the peeps. =)

    I shall be cooking my honey some Pancit Palabok tomorrow though I am not really slaving in the kitchen, I would prefer rather doing the time saving method (with the help of my trusty Mama Sita Palabok Mix lol =D) This is gonna be it for a while, just gotta wait till 2008, time wherein I will be eating well hopefully mall-hopping around Manila soon enough.

    Do you guys know what’s behind some recipes that uses either Cream of Mushroom or Cream of Celery mixed with Mama Sita??

    Till then, y’all =D

    Aug 19, 2007 | 12:29 pm

  61. Vivian Dulkiewicz says:

    I remember back in the 80s in front of ADB building (now DFA) we go across the Roxas Blvd. to some of those sprawling one story building and where you can find the most sarap talaga palabok Ive ever tasted, in Rosy’s restaurant. Andun pa kaya yung restaurant?

    Sep 16, 2007 | 6:05 pm

  62. josephine c.go says:

    hi, i would like to get a recipe of of palabok ( pancit luglug), coz my son likes it so much. I would appreciate if you send me a recipe thru my email. Thank you very much. God bless

    Sep 24, 2007 | 12:37 pm

  63. Marketman says:

    josephine, I am sorry I don’t have a recipe for pancit palabok…

    Sep 24, 2007 | 2:27 pm

  64. mark says:

    if you really want th “REAL” palabok, try ours…. the traditionally made palabok noodles… no chemicals….. 044 6904459

    Dec 26, 2007 | 7:45 pm

  65. masang says:

    mark where can i find you?im searching for real palabok/luglog recipe for my friend in LA.i happen to see this site.pls.can you give me a recipe or you just sellthe noodles?

    Jan 13, 2008 | 7:35 pm

  66. altay says:

    Lupa pa sahig ng kainan sa tonangs same Gabby’s nuon pa napakasarap na nang Palabok at Pancit Malabon duon !

    Jun 29, 2008 | 4:30 pm

  67. ruel says:

    if you want recipes such as palabok.. http://www.lutongbahay.com

    hope it helps!

    Jul 4, 2008 | 1:15 pm

  68. Pong Ebron says:

    subrang sarap talaga ng Tonang Palabok dyan sa Boni Mandaluyong!!! kahit ang boss ko na subrang pihikan sa pagkain bumibili rin dyan dahil sa subrang sarap, minsan pumipila pa ako dyan para bumili para sa bos ko, one time nag try rin ako, its really sarap!

    Aug 20, 2008 | 12:28 pm

  69. Pong Ebron says:

    Please try also palabok dyan sa palengke ng Sta Ana halos katapat ng Pedro Gil, masarap rin at mura, fifty pesos lang may palabok at drinks kana, lalo na duting mirienda time maraming costumer ang nakapila dyan, kahit na sa makati na ako nakatira dumarayo pa rin ako dyan para lang kumain ng palabok. I have plan also to put up my business ng palabok at lapaz batchoy, masarap rin ako magluto ng mga ito but my problem i dont know how to start and where to start, im hoping that GOD will provide ! Di nyo po natanong Im Ilongo kaya alam ko lutuin ang mga ito.
    Sana one day business ko na ang isa sa mga bida sa mga comments dito. GOD bless us all!!!

    Aug 20, 2008 | 12:39 pm

  70. Pong Ebron says:

    marami akong naisip na gustong gawin gaya ng pag put up ng kainan ng ILOILO LAPZ BATCHOY and PALABOK, sana one day matupad ko ito sa tulong ng PAGINOON JESUS, sa ngayon nagwowork ako sa isang office as marketing and sales officer im not happy na rin, sa takbo ng buhay at business ngayon medyo mahirap, kaya nag paplano na ako na mag food business, sana, not sana i belived i can!!!! mangyari ito, sa pamamaitan ng internet na ilahad ko ang aking saloobin na kahit paano nabawasan ang bigat ng aking madarama, coz i really want to have business!!!! LORD GOD PLS. HELP ME. Thank you and advance.

    Oct 16, 2008 | 5:05 pm

  71. Olivia Munsayac says:

    Do you have the recipe of the second picture shown?

    Nov 6, 2008 | 8:50 pm

  72. ROSS CASTRO says:

    Why it was called Pancit “LUGLUG” or “PALABOK”?

    During PRE-WAR times, our great grandparents call it as “LugLug”, derived from the fact that the process of cooking the noodles itself, is by soaking the noodles for several minutes in boiling water. It is same as “Palabok” because of different ingredients mixed with the noodles and the “Caldo”, Spanish work for sauce.

    try Leoning’s Special Pancit Palabok/Luglug at #47 short horn street, Project 8, Quezon City! IT’S THE BEST MAN!!!!

    Nov 12, 2008 | 4:51 pm

  73. Jingay says:

    Does anyone have the number of Aling Rosy Pancit Malabon? I heard they have a branch in Pasay near Cuneta Astrodome.

    Nov 27, 2008 | 11:20 am

  74. betty q. says:

    Ms. Olivia. I think I can help,you out there re: recipe of the second picture…In mybook, Pancit Malabon is the dry kind…not the saucy one. I much prefer the dry kind. It is soooo frustrating and disappointing each time I go to a Filipino turo-turo here and they claim to have good Pancit Malabon….So i decided to come up with my own version though I am not claiming it to be “authentic”, I think it can really come close to the Pancit Malabon there.

    Do you prefer the dry one or the saucy one?

    Nov 28, 2008 | 7:42 am

  75. Butch says:

    Being a Capampangan, luglug has been apart of our family’s regular gastronomic experience as a kid and upto today. Starting in the late 60s on the way Angeles City, my dad would stop along MacArthur Highway in San Fernando at Everybody’s Cafe for our usual merienda of pancit luglug. This was the only place where we would eat it, and I thought it was something unique to Everbody’s. The sauce is semi-viscous, lots of “sangkap” over white thin noodles (bihon). And topped with a few diagonally sliced “kamias” (no calamansi). My dad told me that this is how he used to eat it as a boy in pre-war Angeles. I always knew luglug this way. In college, I would see in the cafeteria a dish similar to luglug but noodles were thicker (spaghetti like in diameter). The cafteria server said it was palabok. That’s the first time I heard the word! I had the courage to order it and found that it somewhat tasted like luglug. I began to infer that luglug is the Capampangan version of Tagalog’s palabok! I’m in my late 40’s and I still carry this inference.

    BTW, if you want authentic Capampangan luglug, try “Mangan”.

    May 16, 2009 | 10:29 am

  76. Dina says:

    The word “luglug” is a Capampangan word, which means to soak something into water like when you wash something in a pale of water by dipping it up and down. The pancit luglug was so called because the way it is cooked is you dip the noodles in a boiling water. Thus, you “luglug” the noodles in boiling water.

    Jul 6, 2009 | 12:56 pm

  77. rosemarie says:

    coming from bacolod pansit luglug or pansit malabon or pansit palabok as u call it is none of our favorites. but our lady big boss at the office always lets her cook this for office functions and blow outs. Afraid to be called a snob I just have to go with the flow and I have come to love it. a kitchen wanabe i wanted to cook for my family this delicacy that you all are raving about since i wonder how it is cooked with all those topping so i searched the internet instead. your comments on what goes best with it (puto, sapin sapin, etc) will be options on the table when i cook.

    Jul 16, 2009 | 3:53 pm

  78. Dominique Angeles says:

    OMG Pancit Palabok? is that the one where they put like this red almost orange sauce with lots of toppings? I tasted it once and I was like WTF! it’s too overwhelming for me so many toppings and it has squid.. ewww… Yet it does have a good taste at certain points of my meal.. maybe I tasted the wrong brand when I was in the Philippines…

    Sep 15, 2009 | 4:48 pm


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