Day 33 – Something you made

Pancit Palabok 

Prep for toppings: 1 1/2 Hours

Cooking time for sauce and noodles: 40 Minutes


Palabok Toppings

flaked fish meat (tinapa)

Cooked shrimps, shelled

squid adobo (pusit) slice

Spring onions, chopped

Pork chicharon, grounded

Hard boiled eggs, shelled, sliced

Fresh calamansi (lemon), sliced

Fried garlic, minced

Palabok Noodle & Sauce

1/2 kilo miki noodles

1/2 kilo fresh small crabs (possibly w/soft shell)

1 onion, chopped

2 tablespoons of atchuete seeds or oil

2 tablespoons of patis (fish sauce)

5 cloves of garlic, minced

4 tablespoons of cornstarch, dissolved in water

1 1/2 cups of water

1 teaspoon of monosodium glutamate (MSG)


*Extract fat and meat from clean crabs, set aside.

*Pound crabs and extract juice on 1 1/2 cups of water.

*On a pan, sauté garlic and onions until golden brown.

*Add  crab meat, crab fat, 1 1/2 cups of crab wash, MSG and patis.

*Bring to a boil and simmer for 10 minutes.

*Add corn starch, continue to simmer and stir continuously  until thick.

*Put noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

*Lay drained noodles on a tray, pour the palabok sauce, garnish with palabok toppings and serve.

Trivia: Pancit  is the term for noodles  in Filipino cuisine. Noodles  were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means “something conveniently cooked fast.” Nevertheless, Pancit  is famous during birthdays in the Philippines, we believe that if you cook something long, it represents  long life, meaning the birthday celebrant wishes to live longer. Pancit Palabok is a communal comfort food, and can be found at nearly all Filipino potluck parties. It is best made and eaten in batches for it is easily consumed.