Ingredients

Palabok Pasta & Sauce

• 1/2 kilo miki noodles
• 1/2 kilo small crabs
• 5 cloves of garlic, minced
• 1 onion, chopped
• 2 tablespoons of atchuete seeds (annatto)
• 2 tablespoons of patis (fish sauce)
• 4 tablespoons of cornstarch, dissolved in water
• 1 teaspoon of monosodium glutamate
• 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

 

Instructions

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.