Ingredients Jump to Instructions ↓

  1. Palabok Noodles / Sauce

  2. 1/2 kilo miki noodles

  3. 1/2 kilo small crabs

  4. 5 cloves of garlic, minced

  5. 1 onion, chopped

  6. 2 tablespoons of atchuete seeds or oil

  7. 2 tablespoons of patis (fish sauce)

  8. 4 tablespoons of cornstarch, dissolved in water

  9. 1 teaspoon of monosodium glutamate (MSG)

  10. 1 1/2 cups of water

Instructions Jump to Ingredients ↑

  1. Extract fat and meat from clean crabs, set aside.

  2. 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.

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

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

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


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