Prep for toppings: 1 1/2 Hours
Cooking time for sauce and noodles: 40 Minutes
PANCIT PALABOK INGREDIENTS
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.
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