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: 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”.

By: betty q.

betty q. — Thu, 27 Nov 2008 23:42:11 +0000

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?

By: Jingay

Jingay — Thu, 27 Nov 2008 03:20:49 +0000

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

By: ROSS CASTRO

ROSS CASTRO — Wed, 12 Nov 2008 08:51:38 +0000

Why it was called Pancit â€œLUGLUGâ€ or â€œPALABOKâ€?

During PRE-WAR times, our great grandparents call it as â€œLugLugâ€, 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 â€œPalabokâ€ because of different ingredients mixed with the noodles and the â€œCaldoâ€, 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!!!!

By: Olivia Munsayac

Olivia Munsayac — Thu, 06 Nov 2008 12:50:40 +0000

Do you have the recipe of the second picture shown?

By: Pong Ebron

Pong Ebron — Thu, 16 Oct 2008 09:05:24 +0000

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.

By: Pong Ebron

Pong Ebron — Wed, 20 Aug 2008 04:39:01 +0000

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!!!