Pansit Palabok

Palabok Noodles / Sauce

* Pinoy Pancit Palabok1/2 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.