• ½ kilo Pancit luglog/palabok dry noodles (usual ingredients are rice flour or cornstarch)
  • ¼ kilo shrimp
  • ¼ kilo squid
  • ¼ kilo mussels
  • 1 cup brown rice flour or pure Cassava flour or pure Camote flour
  • 4 cups water
  • 1 tablespoon Annato powder
  • 1 white onion, chopped
  • 4-5 cloves of garlic, chopped
  •  1 stalk celery, chopped
  • bunch of spring onion, chopped (for garnish)
  • 2-3 hard boiled eggs, sliced (for garnish)
  • toasted chopped garlic (you can toast it in the air fryer or oven)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons culinary coconut oil
  1. Soak noodles in warm water for 2-4 hours.
  2. Take shrimp heads and crush in about a half a cup of warm water, strain to get the juices.
  3. Boil all remaining seafood in a pot of water (just enough to cover the seafood). Once cooked, strain liquid and put aside.
  4. Sautee garlic, onion in oil. Add 2-3 cups of water (include “seafood water” in the measurement). Add Shrimp juice.
  5. In a separate pot, “toast” the flour until it is slightly browned, add ingredients from step #3, stir well to avoid lumps. Add ½ to 1 cup of water, trying not to make the sauce too thin.
  6. Add Annatto powder, salt, pepper to sauce.
  7. Drain soaked noodles, cook in boiling water for about 4-5 minutes. Drain again.
  8. Combine sauce and noodles, arrange seafood on top and add garnish. Serve with Calamansi.

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