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.
- 500g thin rice noodles or bihon
- 150g crab meat
- 150g crab fat
- ½ 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
- 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
- On a pot boil water and place rice noodles and cook according to packet instructions.
- Once noodle is cooked, drain and then set aside.
- Boil shrimps, mussels and squid in the 2 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.
- 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.
- Shell the mussels and set it aside.
- 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.
- On a pan, add oil and sauté garlic and onion.
- Add the blended crab meat mixture and flaked smoked fish.
- 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.
- Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
- 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.
- Squeeze lemon to top.