Pansit Palabok is made from rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic and more.

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) (optional)
• 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, saute’ 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.

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