The Italians may have their spaghetti but in the Philippines, we too have a pasta dish that is as delectable as the spaghetti. The Pancit Palabok is one Filipino dish that is not only easy to cook but more so, easy on the palate. It is light and the flavors tend to blend once it hits your mouth. Try adding a few drops of patis and a squeeze of kalamansi and your inn 7th heaven !
1/2 kilo miki noodles or bihon 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 or fish sauce
4 tablespoons of cornstarch, dissolved in water
1 1/2 cups of water
Tinapa flakes or tuna flakes for topping
Spring onions, chopped
Hard boiled eggs, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
- Extract the crab fat and meat then set aside. Pound crab to extract crab juice. Combine with 1 1/2 cups of water and Set aside.
- In a sauce pan, sauté garlic and onions until golden brown.Add crab fat, crab meat, 1 1/2 cups of crab juice and patis.
- Bring to a boil and simmer for 10 minutes.
- Add slurry (cornstarch dissolved in water)and continue to simmer until thick.
- Put miki noodles or bihon noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
- Lay drained noodles on a platter and pour the sauce. Garnish with toppings and serve.