Pansit Luglog with Malay-Vietnamese twist
Prepared during Regional Fiesta Food Heat
Junior MasterChef Pinoy Edition
by Kyle Imao
1.59 Oz. Sotanghon (Small Pack)
For the CREAM SAUCE
250ML Coconut Cream
½ Tsp. Annatto Powder
2 Tsp. Cornstarch
2 Tsp. Patis
For the SHRIMP SAUCE
Oil for Sautéing
2 Tbsp. Roasted Garlic bits
1 Tsp. Sugar
6 Pcs. Shrimps, peeled, and diced
Juice from Crushed Shrimp heads and skin
½ Cup Water
2 Tsp. Patis
¼ Tsp. Annatto Powder
½ Tsp. Cornstarch
GARNISH
1 Small Firm Tokwa (Tofu)
¼ Cup Bean Sprouts
1 Hardboiled Egg
1 Tbsp. Cilantro, minced
1 Whole Shrimp, peeled and boiled with shrimp sauce
1 Tbsp. Roasted Garlic bits
2 Tsp. Spring Onions, minced
Additional Cilantro Sprigs for garnish
For the NUOC MAM SAUCE:
1 Clove of Garlic, crushed
Calamansi Juice (from 3 pcs.)
1 Tsp. Patis
1 ½ Tsp. Sugar
½ Tsp. Spring Onions, minced
2 Tbsp. hot Water
Instructions:
For the SOTANGHON:
1. Soak Sotanghon in enough water to completely submerge noodles.
2. Boil 2-3 cups of water
3. Blanch softened noodles in boiling water until cooked.
4. Rinse with cold water and strain.
For the CREAM SAUCE:
1. Combine all ingredients in a saucepan and bring to a boil while stirring continuously
2. Keep stirring and simmer until sauce thickens then remove from heat and set aside.
For the SHRIMP SAUCE:
1. Sauté chopped shrimp, garlic, patis, and sugar in oil.
2. To get the shrimp head extract, place shrimp heads and skin in a blender with little water and pulse until a smooth paste is achieved. Strain with a fine sieve or squeeze out juice with cheesecloth.
3. Add the Shrimp juice with water and annatto powder. Simmer until shrimp is cooked
4. Add cornstarch mixed with 1 Tbsp. water, continue simmering until sauce thickens.
5. Adjust taste with patis and sugar.
GARNISHINGS:
1. Cube Tokwa into ¼ inch cubes or smaller. Deep-fry in hot oil until crispy. Drain with Paper towels and set aside.
2. Finely mince Cilantro sprigs and Spring onions
3. Hardboil egg and slice into rings
For the NUOC MAM SAUCE:
1. Combine all ingredients together
2. Adjust the taste of the fish sauce until desired saltiness is achieved.
ASSEMBLE DISH BY:
1. Mix Noodles with around 1/3 cup cream sauce and place on center of dish.
2. Create a well in the middle of the noodle twirl and place shrimp sauce into well.
3. Top with Tokwa cubes, fresh bean sprouts, cilantro, spring onions, garlic, egg, and shrimp.
4. Place sauce in a sauce dish and drizzle onto pancit before eating.
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