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
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 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
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 and patis. 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.
Pancit Palabok image by Risa shared via Flickr (March 18, 2013) under a Creative Commons (CC BY-ND 2.0) license.
Note: Image may vary with result of this recipe. Image is used for presentation purposes only.