Crispy Palabok

Indulging in nostalgia with a crispy, modern twist! 🍜✨ Crispy Palabok is a delightful take on a Filipino classic. Have you tried it yet? #FilipinoFoodFusion #CrispyPalabok. Discover the delightful twist of Crispy Palabok, a modern take on a Filipino classic. This dish adds a unique texture and sound to the beloved Palabok, creating a culinary experience like no other.

If you’re a true-blue fan of Filipino cuisine, you’ve probably indulged in the exquisite flavours of Palabok. This dish holds a special place in my heart and is undoubtedly one of my top 5 Filipino favourites. Sinigang, siopao, siomai, and bulalo round up the list, but Palabok stands out as a cherished childhood memory.

I vividly remember choosing Palabok as my meal of choice when dining out with my family. While other kids opted for burgers, fried chicken, or sweet Filipino spaghetti, this delectable noodle dish was my go-to, and Goldilocks was our trusted source. Lucky for me, my wife has mastered the art of creating a delicious Palabok, and I find myself requesting this nostalgic meal quite often.

In recent years, a delightful twist on this classic dish has taken the culinary world by storm: Crispy Palabok. At first, I was sceptical. Deep-frying noodles seemed like it would result in a greasy mess. However, I was pleasantly surprised. The noodles turned out light, not oily, and the process was more straightforward than the traditional Palabok.

Crispy Palabok is essentially a modern take on the classic dish, likely born out of a desire for Instagram-worthy creations. It not only looks grander but also provides a unique texture and sound experience. The noodles are deep-fried to a perfect crispness, and the sauce is drizzled over them, creating a delightful crackling sensation as you dig in. While traditional Palabok relies on chicharon for texture, Crispy Palabok finds that texture in its noodles.

Pancit Palabok has deep roots in Filipino culinary history, influenced by the Chinese immigrants who once traded and settled in the Philippines. It’s a popular Filipino rice noodle dish, featuring a creamy shrimp and crab gravy, hard-boiled eggs, pork cracklings, shrimp, fish flakes, and scallions. This national treasure is often prepared for special occasions and celebrations.

Pancit Palabok is beloved for its rich flavours and texture. Its name, “palabok,” can mean many things like “added flavour”, “garnishes”, and “sauce”, definitely it lives up to its reputation and its meaning.

As Filipinos have embraced various culinary influences, the noodle dish evolved, and Pancit Palabok is one of the delightful results. With a mix of Spanish and Chinese influences, this dish has become an integral part of Filipino celebrations, earning its place at every fiesta.

So, whether you’re a seasoned Filipino food lover or a newcomer to this delectable cuisine, Crispy Palabok is a culinary journey you won’t want to miss. It’s a fusion of tradition and modernity, offering a delightful twist on a Filipino classic.

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Crispy Palabok

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Discover the delightful twist of Crispy Palabok, a modern take on a Filipino classic. This dish adds a unique texture and sound to the beloved Palabok, creating a culinary experience like no other.


Ingredients

Units Scale

Crispy Palabok Noodles

Crispy Palabok Sauce

  • 150 g crab meat
  • 50 g crab fat
  • 150 g minced pork (25% fat)
  • 1/2 cup smoked fish, flaked
  • 2 tbsp annatto powder
  • 4 tbsp cornstarch
  • 4 cups water
  • 4 cloves garlic, minced
  • 3 shallots onion, minced
  • fish sauce
  • oil

Crispy Palabok Garnishes

  • Shrimps
  • Small squid
  • Crushed Pork crackling (chicharon), optional
  • Spring onions, chopped
  • Hard-boiled eggs, sliced
  • Lemon, sliced

Instructions

  1. In a pot, boil 4 cups of water. Once boiling, add the shrimps and squid, cooking for 1 1/2 to 2 minutes or until cooked. Drain while preserving the liquid. Set the seafood aside.
  2. Using a blender, combine crab meat, crab fat, water used for boiling, annatto powder, and fish sauce. Blend at low speed for a minute. Remove from the blender and set aside.
  3. In a pan, add oil and sauté garlic and onion.
  4. Add minced pork and cook for 3 minutes.
  5. Incorporate the blended crab meat mixture and flaked smoked fish.
  6. In a separate container, mix cornstarch with a small amount of water, diluting it until it’s smooth. Add it to the pan.
  7. Bring the sauce to a boil and simmer until it thickens. Add water if it becomes too thick. Turn off the heat.
  8. In a wok, heat oil for deep frying the noodles to 180°C.
  9. Deep fry noodles, 50g at a time, trying to untangle, shaped as a circle and flatten them as much as possible for even cooking. Drop the untangled noodles in the hot oil; they will puff up instantly at the right temperature. Cook for 2-3 seconds, flip, and cook for another 2-3 seconds. Remove from the wok, drain excess oil, and place them on the serving plate. Repeat with the remaining noodles.
  10. Arrange the noodles on a large plate and place the garnishes (cooked shrimps, cooked squid, pork crackling, spring onions, eggs, lemon) on the sides.
  11. Serve, and just before eating, pour a generous amount of sauce on top. Enjoy the captivating crackle and softening of the noodles.

 

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8 Responses

  1. Eha Carr says:

    Interesting! Shall try once I can get some shrimp and crab . . . but shall call it simply ‘Palabok’ as deep frying does not exist, I am afraid, in this kitchen :) !!! At first glance the dish reminded me of the Nasi Goreng we all Down Under learned to prep a lifetime ago . . . the sauce calls her!!!






  2. Melody says:

    I’m sure that will taste good, the sauce is nearly similar to how my mom makes them with aome minor differences. Tried the traditional one but not the crispy, def need to try.






  3. Rita Jimenez says:

    My mom used crab fat only on Pancit Malabon and she’s from Malabon where Pancit Malabon and all those saucy Pancits are from.

  4. The sauce and the garnish look excellent!

  5. I’ve never had a Palabok, but this dish looks and sounds terrific! Mixing up seafood and meat is rather new thing to me yet, but the combo sounds intriguing. And indeed I love the sauce; it sounds quite good on its own!






  6. Oh my this sounds wonderful! I love the textures!

  7. I,love the way the bean thread vermicelli looks when it is fried! I can just imagine how much the crunch would add to the dish. And the other ingredients all sounds incredible. A truly beautiful dish.

  8. Michelle says:

    That fried vermicelli looks so light and crisp! A lovely modern take on a classic dish!






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