Comments on: Pancit Luglug/Palabok

By: Dominique Angeles

Dominique Angeles — Tue, 15 Sep 2009 08:48:35 +0000

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…

By: rosemarie

rosemarie — Thu, 16 Jul 2009 07:53:05 +0000

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.

By: la lettre de l’Acheteur | Le Calamansi, un agrume Ã dÃ©couvrir ou Ã redÃ©couvrir

Fri, 10 Jul 2009 05:54:52 +0000

[...] Calamansi, calamondin, Philippine lime â€“ this versatile citrus fruit is the secret ingredient to many mouthwatering Filipino delicacies such as pancit palabok, Leyte kinilaw, beefsteak Tagalog, and arroz caldo. One of the most basic Filipino dipping sauces is made with soy sauce and calamansi juice; and a simple, yet flavorful marinade is a blend of soy sauce, calamansi juice, vinegar, pepper, and garlic. [...]

By: Dina

Dina — Mon, 06 Jul 2009 04:56:45 +0000

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.

By: Butch

Butch — Sat, 16 May 2009 02:29:09 +0000

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”.