All Time Favorite Palabok Recipe with Video Tutorials!

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)

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

Pansit Palabok Cooking Instructions:

Extract fat and meat from clean crabs, set aside.

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

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.

Add corn starch and continue to simmer while constantly stirring until thick.

Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Watch this video tutorial!

Note: When it comes to the sauce, corn starch OR Flour SHOULD be dissolve to water first so there is no "lumps" in the sauce after cooking.