Pancit Palabok Recipe for Your Food Business

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means “something conveniently cooked fast.”

Recipe #1


  • 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 MSG
  • 1 1/2 cups of water


  • Tinapa flakes (smoked fish)
  • Cooked shrimps, shelled
  • Squid adobo, sliced into rings
  • Pork chicharon, grounded
  • Spring onions, chopped
  • Hard boiled eggs, shelled, sliced
  • Fried garlic, minced
  • Fresh calamansi (lemon), sliced


  1. Extract fat and meat from clean crabs, set aside.
  2. Pound crab and extract juice on 1 1/2 cups of water
  3. On a pan, saute 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.
  4. Add corn starch and continue to simmer while constantly stirring until thick.
  5. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
  6. Lay drained noodles on a platter and pour the palabok sauce.
  7. Garnish with toppings and serve.

Recipe #2


  • 1 pack (1 lb) rice noodles (bihon)
  • 2 tbsp cooking oil
  • 1/2 lb ground pork
  • 1 tbsp anatto powder
  • 3 cups pork broth
  • 1 piece shrimp cube
  • 6 tablespoons all-purpose flour
  • 2 tbsp fish sauce
  • 1/2 tsp ground black pepper


  • 1 cup boiled pork, thinly sliced and cut into small pieces
  • 2 pieces fried firm tofu (tokwa), cubed
  • ½ cup tinapa flakes (smoked fish)
  • ½ cup chicharon (pounded)
  • 2 hard boiled eggs,sliced
  • ½ cup cooked shrimps (boiled or steamed)
  • 1/4 cup green onion or scallions, finely chopped
  • 3 tbsp fried garlic
  • 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Cook the sauce:

  1. Heat a saucepan and pour the cooking oil
  2. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
  3. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
  4. Add the shrimp cube and stir and simmer for 3 minutes
  5. Add the flour gradually while stirring.
  6. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

Cooking instructions:

  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. Boil enough water in a pot
  3. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
  4. Remove the strainer from the pot and drain the liquid from the noodles.
  5. Place the noodles in the serving plate.
  6. Place the sauce on top of the noodles then arrange the toppings over the sauce.
  7. Serve with a slice of lemon or calamansi. Share and enjoy!

Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell the shrimp and remove the head. Crush the head of the shrimp and use the juice instead of the shrimp cube.

Pancit Palabok Video

sources:,,, photo from

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