Name: Pancit Luglug with Crispy Tofu Sisig and Salted Black Bean Chicharon
Yield: 10
Ingredients: 50.0g Annatto Oil; 25.0g Garlic, minced; 150.0g Onions, chopped; 50.0g Shiitake Mushrooms; 0.0ml Patis, to taste; 0.0dg Vegetable Stock; 30.0g Granulated white sugar; 1.0g Ground Black Pepper; 30.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 25.0g Calamansi Juice; 1.0g Water; 30.0g Cornstarch; 250.0g Jackfruit; 100.0g Oil; 50.0g Garlic, minced; 150.0g White Onions, brunoised; 50.0g Knorr Liquid Seasoning 3.8L; 150.0g Cane Vinegar; 2.0pc Bay Leaves, dried; 1.0g Ground Black Pepper; 25.0g Soy Sauce; 250.0g Beans, Black, cooked; 25.0g Tapioca Flour; 250.0g Water; 10.0g Garlic; 20.0g Knorr Liquid Seasoning 3.8L; 0.0kg Noodles - Rice; 0.0 Prepared Tofu Sisig

It’s time to give the classic Kapampangan noodle dish a fun (and healthy!) makeover. This pancit luglug version comes with crispy tofu sisig, sautéed jackfruit, and salted black bean chicharon. Plus, the pancit luglug sauce features a savory shiitake mushroom patis for a vegetarian-friendly umami kick.

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Preparation

Make the Pancit Luglug Sauce
20 minutes
- Heat a pot and add annatto oil.
- Sauté garlic until caramelized.
- Add onions and sauté until translucent.
- Add patis and vegetable stock.
- Season with sugar, pepper, Knorr Aromat All Purpose Seasoning Powder, and calamansi juice.
- Bring to a boil. Thicken with cornstarch slurry. Set aside.
To make annatto oil, combine 1 part annatto seeds and 4 parts oil. Simmer at 70ºC for 5 minutes.
Cook the Jackfruit
80 minutes
- Boil jackfruit in salted water for 45 minutes.
- Strain jackfruit and let cool. Chop.
- Heat a pan and add some oil.
- Sauté garlic until caramelized.
- Add onions and cook until soft and translucent.
- Add jackfruit and sauté for 10 minutes until brown.
- Add remaining ingredients. Cook for 10 more minutes until toasted.
Make the Black Bean Chicharon
8.5 hours
- Combine all ingredients and puree.
- Bring mixture to a boil and simmer for 5 minutes.
- Place mixture in a dehydrator at 145ºF.
- Dehydrate for 8 hours.
- Deep-fry pieces until crisp.
You can also use an oven to dry the mixture if a dehydrator is not available.
Assemble the Pancit Luglug
20 minutes
- Serve the pancit luglug topped with its sauce.
- Enjoy the dish served with tofu sisig on top and the black bean chicharon for an exciting combination of textures.

Kenneth Cacho

Kenneth Cacho

Pancit Luglug with Crispy Tofu Sisig and Salted Black Bean Chicharon

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Ingredients

Make the Pancit Luglug Sauce

Cook the Jackfruit

Make the Black Bean Chicharon

Assemble the Pancit Luglug