PANCIT LUGLUG

Ingredients:

• ½ kilo fresh bihon
• 2 pieces tokwa squares, cut into strips and fried
• 2 cups cabbage, shredded
• 1 cup cut cauliflower
• 1 cup sliced green beans (chicharo maybe use instead)
• ¼ cup chopped kinchay
• ¼ cup chopped green onions
• ¼ cup crushed garlic
• ½ cup sliced onions
• 1 raw egg beaten
• ¼ cup atsuwete water
• 2 tablespoons soy sauce
• 3 cups water
• ¼ cup cornstarch, dissolved in little water
• 2-teaspoon vetsin
• Salt to taste
• ¼ cup ground peanuts
• ½ cup carrots, sliced

Procedure:

• Sauté onions in small amount of oil. Add the tokwa, cabbage, cauliflower, green beans (or chicharo), carrots,
• Season with 1-teaspoon salt and 1 teaspoon vetsin. Cook till vegetables are tender but not overcooked.
• Remove from the fire and add the kinchay. Set aside. Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.
• Make sauce:
• Heat ¼ cup oil brown the garlic till golden brown. Remove garlic from oil, leaving a small amount in oil. Add salt to taste, dissolve cornstarch in small amount of water and stir in the boiling mixture. Cook for about 5 minutes, stir in the beaten egg

How to serve:

• Place the bihon on a plate, then the sauce, then top with the cooked vegetables. Sprinkle on top the ground peanuts and the browned garlic and chopped green onions, serve with sliced kalamansi. Makes 6 to 8 servings.