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PANCIT LUGLUG 
1 lb. bihon (rice sticks)
2 tbsp. oil
3 cloves garlic, minced
1/2 lb. cooked pork, diced
1/2 lb. small shrimps, shelled
1/2 c. pork broth
1 c. diced fried tokwa
2 hard boiled eggs, coarsely chopped
2 tbsp. chopped green onions
1/2 c. crushed bacon rind cracklings or pork rind cracklings, crushed
1/4 c. finely shredded tinapa (smoked fish)
1 (8 oz.) can clams, drained (optional)
2 tbsp. patis
1 tsp. salt
1/8 tsp. pepper

In place of tinapa, use any smoked fish (about 2 ounces). Place smoked fish in a 250 degrees for 1 hour or until dry. Shred.
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