PANCIT PALABOK

PANCIT PALABOK

~INGREDIENTS



PALABOK NOODLES / SAUCE:

1/2 kilo miki noodles
1/2 kilo little 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 ofmonosodium glutamate (MSG)
1 1/2 cups of water


PALABOK TOPPING: 

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

~METHODS


1. Extract fat and meat from tidy crabs, set aside.

2. Pound crab and extract juice on 1 1/2 cups of water

3. On a pan, saut 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. Garnish with toppings and serve.