Pancit Luglug

It's not easy making vegetarian pancit luglug but I tried anyway using tofu puffs and just 1 tablespoon of fish sauce for flavoring. I didn't use soy sauce as it will alter the taste of this Filipino dish. With other seasonings, boiled eggs, green onions and calamansi, puede na, it's not bad, I really like it. It's very light I had a large serving. It's a good thing our Philippine grocer sells these frozen calamansi in individual packets, very convenient. I can do without prawns and chicharon but not without calamansi and patis.

Pancit Lomi

I found these lomi noodles last week in the Korean grocery (where else?). Never tried cooking these before but eaten them more than 20 years ago in Manila maybe once or twice. I looked online for the Pinoy recipe, substituted soy puffs (fried tofu) for the shredded chicken. I did not add sesame seed oil because the lomi I remember did not have it. The beaten eggs added right after the heat was turned off give the noodle dish an interesting texture and of course added protein. The ingredients I used are pictured above (I forgot to include the carrots in the photo). With plenty of seasonings you won't really miss the chicken. This is a very substantial and satisfying Filipino meal.

For dessert: homemade strawberry ice cream and jacobina

I'm sure most Filipinos know Jacobina: crunchy, flaky, milky(?) snacks with just a hint of sweetness, perfect with halo halo or ice cream. These are tiny, about 1 x 1 inch, the jacobinas I used to snack on were bigger than these. Everything seems to be getting smaller in the Philippines, perfect example: ChocNuts, they are now 1/3 their original size.