• 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) (optional)
  • 1 1/2 cups of water
  • 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 Procedure:

  1. Extract fat and meat from clean crabs, set aside.
  2. Pound crab and extract juice on 1 1/2 cups of water
  3. On a pan, sautè 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.
  4. Add corn starch and continue to simmer while constantly stirring until thick.
  5. Place miki 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 palabok sauce.
  7. Arrange the toppings on top of the noodles and serve.
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Pancit Palabok Recipe, 1.0 out of 10 based on 1 rating

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