PANCIT PALABOK: One of my most favorite Filipino dish

The “PANCIT PALABOK” is also known as “PANCIT LUGLOG”, is one of the favorite snack foods among Filipinos. It is made of luglog noodles or rice noodles mixed with sauce made of extract of shrimp sprinkled with fine ingredients such as chicharon, shrimp and egg.

The word “Palabok” means spice, motley variety so it was called noodle spice because of different substances with this cuisine. In ancient times, people use a spoon perforated bamboo to soaked the noodles in the boiling water and drain the noodles, that is why it is called Luglug - which means "washed or scalded by water. " Now in this modern age, the people are using stainless steel strainer to get the noodles out of the boiling water to dry


Ingredients:

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

Procedure:

1. Extract fat and meat from clean crabs, set aside.
2. Pound crab and extract juice on 1 1/2 cups of water
3. 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.
4. Add corn starch and continue to simmer while constantly stirring until thick.
5. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
6. Lay drained noodles on a platter and pour the palabok sauce.
7. Garnish with toppings and serve.

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