Hello G taga saan ka sa Cavite? Aba gumagamit din ako ng Mama Sita mixes. Minsan nga lang medyo masochita ako at gusto ko yung from scratch.
celiaK | Homepage | 02.Nov.08 - 10:02 am | #

Hi Robbylyn and J Macam thanks for visiting!
celiaK | Homepage | 02.Nov.08 - 10:01 am | #

:D Nagsearch ako sa yahoo ng luglog and I came by your page hehe dapat pala sinearch ko na dito directly...galing mo naman, ako, mama sita's pa din umaasa lol.

Taga-cavite ka din pala, ako din! laboy muna ko sa ibang recipes...
G | Homepage | 01.Nov.08 - 7:16 pm | #

hmmm. yummmy. your pancit looks good. i also cook. bt by the way patis is good but look what it did to my friend.. pllease see www.flyingvoices.blogspot.com thanks

jmacam
j macam | Homepage | 14.Nov.06 - 9:03 am | #

huhuhu kaka homesick!
robbylyn | Homepage | 18.Oct.06 - 9:58 am | #

Stel: Halu tita! Shrimp paste in oil? This is diff from blachan? I will try to make the traditional palabok one of these days if I can find affordable fresh shrimps here.
Ay talaga maraming similarities kaming Caviteno sa kapitbahay namin across the Manila Bay (Bataan). Pati yung mga peculiar na tawag namin sa pagkain o bagay pareho.

PenelopeThanks for all your tips. It's not so bad here nowadays in terms of Pinoy products but 12 years ago when I first came here in UK and I don't know where the Pinoy shops are, I really had a dilemna. That's when I fully exercised my resourcefulness. I know how it is in the Bay Area. Last time I visited there I thought I was back in Pinas!

Manang: Hallo amiga! Kamusta na? Sige luto ka na ng palabok, sarap sarap eh.
celiaK | Homepage | 07.Oct.06 - 7:42 am | #

Hi,

I love Palabok and I cook it alot also. Try adding patis and salt for your sauce. And also when you fry your garlic, save the garlic and add it to your sauce. You can also saute some onions with the garlic oil then add your mushroom soup, patis and salt and lots of pepper. You can also use garlic powder and onion powder because the Palabok mix is mostly garlic powder, the sauce is a garlic sauce. Advise, dont add any shrimp on the sauce while cooking it, it will make the sauce sweet. For the noodles, you can also try the angel hair pasta. I feel bad for you dont have access to Filipino ingredients. I live in California in the Bay Area. Lots of filipinos. I pretty much have everything I want.
Penelope | Homepage | 06.Oct.06 - 12:43 am | #

Galing ng mga substitutes! Miss ko na rin tong pancit palabok. The first time I tried cooking it, I used luglog, but I think I undercooked it (tagal pala nun maluto!). Natrauma ako. Pancit bihon na lang tuloy lagi ginagawa ko.
Manang | Homepage | 05.Oct.06 - 5:50 pm | #

celiak!!! kay tagal na kitang hinihintay dear....
someone told me to use a lot of pork fat for thickening the sauce (& the arteries of course)....
i don't put achuete but i get natural red color fr the shrimp heads.
if you ever see it, crab/shrimp paste in oil in the Thai/Vietnamese aisle of groceries(or even our canned taba ng talangka) gives a lot of oomph.
my kids think it's too shrimpy but husby loves it and that's his main lambing to my ma...she makes it for him everytime she's here.
(my Lola fr. Orani also put kamias in her luglog...slluuurrp asim yum)...gotta make some, NOW!
(p.s. wonder what the lye water does to the achuete?)
stel | 05.Oct.06 - 1:40 pm | #

Jmom: Oh you reminded me of variations that I shd put in here. Like what you said, meats like ground pork or other seafood can be included in the red sauce. I don't know about the brain baka hindi puede dito sa amin dahil sa mad cow disease. Yikes!
celiaK | Homepage | 05.Oct.06 - 8:06 am | #

Hi CeliaK! Welcome back

I haven't made pansit luglug for a while now since I am the only one who seem to like it at my house. The girls prefer their old bihon guisado. An old friend from batangas used to make pancit malabon with squid and ground pork in the sauce. I think when she could get it, she also used pork brain like Lani said.

Some expats here have also resorted to using spaghetti or linguini pasta for the noodles. Not bad, but of course nothing like the rice noodles. I've used the vietnamese and thai brand rice noodles and they come out pretty good, not breaking up too much.

I'll have to try the mushroom soup next time I make it for me.
JMom | Homepage | 04.Oct.06 - 7:43 pm | #

Lani: Hmmm, pork brain? Kaya pala malasa.

Mike: Naku kailangan kong i-copy yung recipe mo ng chicken satay huwag mo munang aalisin sa blog mo ha? *)

Joey: Essentially, yes. Pancit palabok and luglog are the same except for the noodles (usually). Pancit malabon is similar except it has a lot of seafood on it. Haay, ginugutom na ako!
celiaK | Homepage | 04.Oct.06 - 5:03 pm | #

So you mean Pancit Luglug, Palabok, and Malabon are all basically the same? I have always wondered...

Great looking pancit you have there!
joey | Homepage | 04.Oct.06 - 2:25 pm | #

i haven't been blog-hopping for quite some time . . . and i'm glad i did tonight! yummy pancit palabok you've got here! pancit is one of my favourites and i hope to experiment on palabok soon!
mike | Homepage | 03.Oct.06 - 6:47 pm | #

That's Filipino ingenuity to the max (lol). I remember pancit luglog in Malabon (we call it Pancit Malabon), they add pork brain in the sauce.
Lani | Homepage | 03.Oct.06 - 12:45 am | #