Like most dishes in the Philippines each region has its own unique way of preparing their dishes that is why you have many varieties of sinigang, adobo and kakanin. Pancit is nothing different hence you have the likes of Tuguegarao’s Pancit Batil Patong, Isabelas’ Pancit Cabagan, Lucban’s Pancit Habab, Bicol’s Pancit Bato and BatangasPancit Langlang. Today we are making one of those special varieties and this time it came from Balanga Bataan, the Spabok or Spaghetti Palabok.

I really don’t know the origins of this dish, but this is quite popular in Balanga, a type of pancit where it does not use the usual Filipino noodles but instead it uses spaghetti pasta like the Charlie Chan. Basically, this dish is a cross between pasta and palabok, using spaghetti noodles in replacement of the rice noodles. The noodles are then served with seafood gravy made with crab meat, prawn butter and smoked fish topped with seafood, chicharon, egg and spring onions. It’s as delicious as palabok but the texture is quite unique. Have you tried this? If not give it a shot and let us know.

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Spabok 2


  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Spabok or Spaghetti Palabok is a Filipino pasta dish prepared with spaghetti noodles served on a seafood gravy made with crab meat, prawn butter and smoked fish topped with seafood, chicharon, egg and spring onions




  • spaghetti noodles
  • Water

Palabok Sauce

  • 150 g crab meat
  • 150 g crab fat
  • ½ cup Smoked fish, flaked
  • 3 tbsp annatto powder
  • fish sauce
  • 3 tbsp corn-starch
  • 3 cups of water
  • 4 cloves garlic, minced
  • 1 red onion, minced
  • oil

Palabok Toppings

  • 300 g large shrimps, with skin on
  • Pork crackling (chicharon), crushed
  • Spring onions, chopped
  • Hard boiled eggs, sliced
  • Fried garlic
  • Lemon, sliced


  1. On a pot boil water and place spaghetti pasta and cook according to packet instructions.
  2. Once noodles are cooked, drain and then set aside.
  3. Boil shrimps in the 3 cups of water for sauce. Once cooked drain keeping the liquid, set the shrimps 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. 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.
  6. On a pan, add oil and sauté garlic and onion.
  7. Add the blended crab meat mixture and flaked smoked fish.
  8. On a separate container mix corn-starch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.
  9. Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
  10. Place noodles in a big plate then top pour sauce on top then garnish with cooked shrimps, Pork crackling, Spring onions, eggs and fried garlic.
  11. Squeeze lemon to top.


If you don’t want to make your own sauce there are available ready-mix sauces from Mama Sitas, disregard steps 4 to 5 and dissolve mix on water used for cooking seafood



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