Pancit Palabok

Pancit palabok or pancit luglug is my favourite Filipino noodle dish, I remember when I go to restaurants like Jollibee, Goldilocks or Cafe Via Mare I always order this. This is a very popular dish in Philippines and most of the Filipino themed restaurant definitely will have this on their menu. This dish is a very popular comfort food and is very common dish that is served during special occasions and parties.

These two noodle dish may have different names but they are cooked the same the only difference is that the noodles that are used, pancit palabok uses a thinner noodle compared to the thick luglug noodles. The origin of the names of these noodles are merely a description of the dishes like the name palabok which means a mix of different spices and meats was used because of its bright orange sauce and toppings while the name luglug comes from the sound of the noodles when the steamer that is traditionally used for cooking the noodle is dipped in the boiling water.

For my readers I suggest you to try this one out as this is one of the truly authentic Filipino Noodle dish as most of our noodle dish had originated from China. Trust me flavours in this noodle dish is something to try as the flavours will be really unique compared to other noodle dishes out there.

Ingredients (Palabok Noodles)

500g thin rice noodles or bihon
Water

Ingredients (Palabok Sauce)
Note: If you don’t want to make your own sauce there are available ready mix sauces from Mama Sitas, disregard steps 4 to 6 and dissolve mix on water used for cooking seafood

150g crab meat
150g crab fat
1/2 cup Smoked fish, flaked
3 tbsp annatto powder
fish sauce
3 tbsp cornstarch
2-3 cups of water
4 cloves garlic, minced
1 red onion, minced
oil

Ingredients (Palabok Toppings)

Shrimps, with skin on
Squid, sliced into rings
Mussels, with shell on
Pork crackling (chicharon), crushed
Spring onions, chopped
Hard boiled eggs, sliced
Fried garlic
Lemon, sliced

Method

  1. On a pot boil water and place rice noodles and cook according to packet instructions.
  2. Once noodle is cooked, drain and then set aside.
  3. Boil shrimps, mussels and squid in the 2 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.
  4. Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.
  5. Shell the mussels and set it aside.
  6. On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute. Remove from blender then set aside.
  7. On a pan, add oil and sauté garlic and onion.
  8. Add the blended crab meat mixture and flaked smoked fish.
  9. On a separate container mix cornstarch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.
  10. Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
  11. Place noodles in a big plate then top pour sauce on top then garnish with cooked seafood, Pork crackling, Spring onions, eggs and fried garlic.
  12. Squeeze lemon to top.

15 Responses

  1. This sounds like such a tasty and enjoyable dish. I have never seen or heard of crab fat though. Could I replace it with something else?
    :-) Mandy

  2. Christin@purplebirdblog says:

    Eggs, garlic, noodles, and green onions? So many favorites in one bowl!

  3. This looks amazing. Can’t wait to try it.

  4. boogie. says:

    I always wondered why my mom would always use Mama Sita’s when making this. I understand now that I’ve read the ingredients. it’s hard to find live whole crab in our town & I’ve noticed some ingredients that ive never heard of. I love Jollibee palabok though!

  5. Miss having this at Jollibee when i visit Philippines! I want to try make my own palabok soon too! :)

  1. April 18, 2011

    [...] print for those who missed out whats the first one here is the link, now the featured recipes are Pancit Palabok (my favourite Filipino Noodle dish), Goto (a very popular tripe and rice porridge in the [...]

  2. May 21, 2011

    [...] include Bihon Guisado, Pancit Canton, Pancit Luglug, Pancit Malabon, Pancit Miki-Bihon and Pancit Palabok to list some but there are definitely more varieties specially when your country is separated into [...]

  3. November 16, 2011

    [...] varieties are: Bihon Guisado, Pancit Canton, Pancit Luglug, Pancit Malabon, Pancit Miki-Bihon and Pancit Palabok to list some but there are definitely more varieties specially when your country is separated into [...]

  4. February 9, 2012

    [...] Noodles that is offered in Philippines and some of the popular ones are Bihon, Canton, Sotanghon, Palabok and Lomi, it is also common in Philippine restaurants to have this on their [...]

  5. April 22, 2012

    [...] its roots are of Chinese origin. This dish for me looks like a cross between the Pancit Canton and Pancit Palabok, sometimes it nearly looks similar to Hokkien Mee but had more [...]

  6. May 15, 2012

    [...] its roots are of Chinese origin. This dish for me looks like a cross between the Pancit Canton and Pancit Palabok, sometimes it nearly looks similar to Hokkien Mee but had more [...]

  7. August 1, 2012

    [...] which features local ingredients.  Several samples of this Philippine noodle dishes are the Pancit Palabok, Pancit Sotanghon and Pancit Cabagan to name [...]

  8. September 14, 2012

    [...] “Best Pancit Ever” is on the title.  For me I guess they are both really good but Pancit Palabok will always be my number one, don’t get me wrong on this one both pancit are way much better [...]

  9. February 22, 2013

    [...] Luglug the very saucy version of the Pancit Palabok and Pancit Malabon, similar to both this is also a noodle dish served with an array of seafood [...]

  10. August 27, 2014

    […] (PHOTO FROM: angsarap.net) […]

Leave a Reply, your comments are my inspiration

%d bloggers like this: