Palabok, Seafood Overload

Palabok, Seafood Overload
Palabok, Seafood Overload. Palabok or pansit luglug whatever it is winner to most Pinoy. I do have already a couple of palabok recipes including pansit Malabon recipes in the archives. Click the links below should you be interested to see the recipes.

Seafood Palabok

For today it’s time to share how I made a 100% seafood palabok, I have been planning a palabok seafood overload for some time now. Last Christmas, I finally made one, a palabok using all seafood ingredients from shell seafood toppings to tinapa shaved flakes garnishing. 

Pansit Palabok

The sauce was also made of crab meat instead of the usual meat sauce. This Palabok, Seafood Overload may be overboard but what the heck it was Christmas and time to celebrate.

Seafood Pansit Palabok

Here is the recipe of my Palabok, Seafood Overload.


1 kilo thick palabok/bihon noodles, cooked as per package instructions

Red sauce
2 cups flaked crab meat
1 cake soft tofu, diced
2 cups shrimp broth
1/2 cup chopped kinchay
1/2 head garlic, chopped
1/2 cup concentrated annatto water
salt and pepper
cooking oil

Palabok sauce
6-8 cups shrimp broth
1/2 cup concentrated annatto water
3/4 cup cornstarch

Toppings and garnishing
1/2 kilo mussels, pre-boiled, empty half of shell discarded
1/2 kilo clams, pre-boiled, empty half of shell discarded
2 cups medium size shrimp, shelled, pre boiled
2 cups medium size squid, cut into rings, blanched
1 small bundle spring onion, chopped
4 hard boiled eggs, sliced
2 cup fried tinapa, large flakes
1 cup fried tinapa, fine flakes
1 head garlic, chopped, fried

Cooking procedure:

For the red sauce: In a saucepan, sauté garlic. Add in the crab flakes, kinchay and tofu, stir cook for 2 to 3 minutes. Add in the annatto water, stir cook for another 1 to 2 minutes. Add shrimp juice and let boil, simmer for 2 to 3 minutes, season with salt and pepper to taste. Remove from sauce pan and keep aside.

For the palabok sauce: I a sauce pan put shrimp broth and annatto water. Bring to a boil and simmer for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, season with salt to taste and set aside, keep warm.

Serving: When ready to serve place cooked bihon noodles in a platter. Pour in the palabok sauce over the noodles then pour over the red sauce, top with the garnishing ingredients and serve with kalamansi.


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