Title: Long Rice with Shrimp (Pancit Luglug)
Categories: Rice Shellfish Filipino
Yield: 1 Batch

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Fry a whole head of crushed garlic in a little lard. Fry some sliced boiled pork in the same pan. Add cubes of Tofu, some peeled shrimp, and about 1/2 cup of shrimp juice (ground and strained shrimp shells and heads), cover, and boil. Add Chinese celery cut in 1/2 inch pieces, salt and pepper.

In another pan, color 1 & 1/2 cups shrimp juice with Anatto water. Thicken it with flour or cornstarch and water. Salt and pepper to taste.

Cook presoaked long rice in a large amount of water, drain and arrange it in a flat serving bowl. Cover the long rice with the red sauce, then the pork shrimp mixture, then sprinkle with finely flaked smoked fish and powdered, crisp pork cracklings. Garnish with slices of hard cooked eggs, celery leaves, sliced green onions, and slices of seeded peeled lemon. Serve with lemon juice.

From: Ross Bernheim

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