Filipino Pancit Palabok Recipe

  • 1/2 kilo miki noodles or bihon noodles
  • 1/2 kilo small crabs
  • 5 cloves of garlic, minced
  • 1 onion, chopped
  • 2 tablespoons of atchuete seeds or oil
  • 2 tablespoons of patis or fish sauce
  • 4 tablespoons of cornstarch, dissolved in water
  • 1 teaspoon of monosodium glutamate (MSG)
  • 1 1/2 cups of water

For the palabok toppings:
  • Tinapa flakes (smoked fish), you can also use canned tuna flakes
  • Cooked shrimps, shelled
  • Adobong pusit (adobo squid rings), sliced into rings
  • Pork chicharon, grounded
  • Spring onions, chopped
  • Hard boiled eggs, sliced
  • Fried garlic, minced
  • Fresh calamansi (lemon), sliced
Filipino Pancit Palabok Recipe

  1. Extract the crab fat and meat then set aside.
  2. Pound crab to extract crab juice on 1 1/2 cups of water
  3. On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab juice, patis and MSG. Bring to a boil and simmer for 10 minutes.
  4. Add the corn starch and continue to simmer while constantly stirring until thick.
  5. Put miki noodles or bihon noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
  6. Lay drained noodles on a platter and pour the pancit palabok sauce. Garnish with toppings and serve.

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