Pancit Luglug

1/2 kilo fresh bihon
2 pieces tokwa squares, cut in strips and fried
2 cups cabbage, shredded
1 cup cut cauliflower
1 cup sliced green beans (chicharo may be used instead)
1/4 cup chopped kinchay
1/4 cup chopped green onions
1/4 crushed garlic
1/2 cup sliced onions
1 raw egg beaten
1/4 cup atsuwete water
2 tablespoons soy sauce
3 cups water
1/4 cup cornstarch, dissolved in little water
2 teaspoons vetsin
Salt to taste
1/4 cup ground peanuts
1/2 cup carrots, sliced

Saute onions in small amount of oil. Add the tokwa, cabbage, cauliflower, green beans (or chicharo), carrots. Season with 1 teaspoon salt and 1 teaspoon vetsin. Cook till vegetables are tender but not over cooked. Remove from fire and add the kinchay. Set aside. Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make sauce:

Heat 1/4 cup oil. Brown the garlic til golden brown. Remove garlic from oil, leaving a small amount in oil. Add the atsuwete water, water, soy sauce, vetsin, and let boil. Add salt to taste. Dissolve cornstarch in small of amount of water and stir in the boiling mixture. Cook for about 5 minutes. Stir in the beaten egg.

How to serve:
Place the bihon on plate, then the sauce, then top with the cooked vegetables. Sprinkle on top the ground peanuts and the browned garlic and chopped green onions. Serve with sliced kalamansi. Makes 6 to 8 servings.