Pancit Palabok - Pancit Recipe

This is my second recipe post of the Pancit recipe. The first one is Pancit Bihon, and in this post, it will be the Pansit Palabok.

Pancit Palabok uses a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

* Shrimp, (the size and shell-on or shell-off depending on preference)
* Crushed or ground pork rind (chicharron) for toppings
* Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
* Tinapa flakes (smoked fish)
* Freshly minced green onion

Pansit Palabok Recipe Ingredients

Pancit Palabok Noodles / Sauce Ingredients

*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

Pancit 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

Pansit Palabok Cooking 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, 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.
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.