my Mama's favorite.
Ingredients
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
Palabok toppings
Tinapa
flakes (smoked fish)Cooked
shrimps, shelledSquid
adobo, sliced into ringsPork
chicharon, groundedSpring
onions, choppedHard boiled
eggs, shelled, slicedFried
garlic, mincedFresh
calamansi (lemon), sliced
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.