Sunday, March 27, 2011

Pancit Palabok Recipe

Pancit Palabok Recipe

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: ?ê?; Pe?h-oe-ji: pian-ê-si?t) which means "something conveniently cooked fast."[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Source: Pakbet or Pinakbet Wiki

Preparations for Pakbet or Pinakbet

Ingredients for 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

Ingredients for 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

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.