Monday, January 19, 2009

Palabok/Pancit Palabok

I remember someone has mentioned that Palabok is just like our Filipino Spaghetti. But we do have Filipino Sweet-style spaghetti which I like better than the Italian style. maybe because I got used to the taste and I grew up with it. Unlike the Spaghetti, Palabok doesn't have tomato sauce yet it tastes good. I remember eating Pancit palabok at Jollibee and Peek n Berry in Iligan City, Philippines. They have tasty palabok and I miss it so much. My friend has its own Pansit Palabok recipe too but below's recipe was taken from

Palabok Noodles / Sauce
1/2 kilo miki 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 (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

1 comment:

Dean and Lee Schroeder said...

I love palabok Fel! yum yum...