Pancit Palabok Recipe

Since its time to celebrate Thanksgiving – here a recipe for you all to try, its one of many filipino dish that is my favorite!  I will miss the Thanksgiving gathering with family – this year they’re going to be at my cousin Marnie’s place and its potluck style as it has always been! So here that I am far away, (SC) we will have potluck with some friends and whoever is away from home and family is more than welcome to come and join us.  HAPPY THANKS GIVING to you all and have a wonderful weekend!! Thanks to Filipino Food Recipes

Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

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

• 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.