Pancit palabok is a Chinese noodle recipe famous in Filipino.
In Filipino cuisine, Pancit are noodles and the dishes made from them are usually prepared with rice noodles. Noodles were brought into the Philippines early on by Chinese settlers in the island. Over the centuries, they have been fully adopted into local cuisine, of which there are now numerous types and kinds.
It is remarkably different from the regular noodles. A fresh orange thick sauce with shrimp flavor is used to mask the thin rice noodles. It is excellent for snacks and usually prepared for gatherings.
Ingredients:
Palabok Noodles and Sauce
- 1 pound miki noodles
- 1 1/3 cups of water
- 2 Pound small crabs
- One onion (chopped)
- 6 cloves of garlic (minced)
- 2 Tbsp. of patis (fish sauce)
- 6 Tbsp. of atchuete seeds or oil
- 4 Tbsp. of cornstarch (dissolved in water)
- 1 tsp of monosodium glutamate (MSG)
- Salt for taste
Palabok Toppings
- Squid adobo (sliced into rings)
- Cooked shrimps (shelled)
- Tinapa flakes (smoke it)
- Spring onions (chopped thin)
- Pork chicharon (grounded)
- Fresh lemon (thin sliced)
- Fried garlic (minced)
- Hard-boiled eggs (sliced)
Procedure for Pancit Palabok
For Palabok Topping:
- In a non-stick pan, heat one tablespoon of oil over medium heat. Add the shrimp and cook until just pink on both sides, one to two minutes.
- Season with a pinch of salt a while they cook. Remove from the pan and keep it aside.
- In a pot, add three Tbsp oil and heat over medium heat. Add the chopped onion and sauté for a minute. Add the garlic and cook for a minute, watching the heat to ensure the latter doesn’t burn. Add the pork, fish sauce, tinapa flakes, squid, and cook for about sixteen minutes or until the meat is slightly caramelized and fattened. Add the annatto powder, stir and cook for another minute.
- Simmer until thick texture, and the sauce is ready.
Method
- Please take out the fat and meat from properly cleaned crabs then keep it aside.
- Add the 1 1/3 cups of water to the crab shell, then crush and extract the juice.
- Sauté the onion and garlic in a pan until the color turns golden brown. Then add the crab fat, crab mean, crab wash, patis, and MSG.
- Let it cook until it comes to a boil on a medium-high, then simmer for about 10 minutes.
- Add the corn starch solution and continuously stir until the cooking liquid is dense.
- Place the Miki noodles in a sieve and have it dipped in boiling water until cooked; it takes about six minutes. Add salt for taste.
- Drain excess water. Lay the noodles in a serving platter and spread the palabok sauce on top of the noodles. Use the toppings for garnish, then serve.
