Name: Seafood Pansit Palabok
Prep time: 55 min
Cook time: 43 min
Total time: 1 h 38 min
Yield: 10
Cuisine: Filipino
Ingredients: For the crab stock:; 5 ½ cups (1.375 L) water; ½ cup (30 g) tinapa scales (removed from smoked fish); 5 medium pcs (500 g) blue crabs (alimasag), washed and drain; ½ cup (100 g) Shrimps, washed; For the sauce:; ¾ cup (185 mL) Cooking oil; 3 heads (90 g) Garlic, crushed; 2 Tbsp (30 g) Crab fat; 6 pcs (21 g) Shrimp heads (from steamed shrimps); 1 cup (100 g) Deboned tinapa (smoked fish) flakes; 2 pouches (114 g) Mama Sita’s Palabok Mix, dissolved in:; 5 cups (1.25 L) Crab stock, from boiling crabs; ½ cup (80 g) Crab meat (from steamed crabs), shredded; 2 pcs (120 g) Eggs, beaten (optional); For the bihon:; 4 cups (1 L) water, enough to completely submerge the noodles; 2 Tbsp (30 mL) Cooking oil; 1 pack (227 g) Rice noodles (bihon), soaked in water for 5 minutes and drained; For the toppings:; 2 pcs (120 g) Hard boiled eggs, chopped; ½ cup (15 g) Garlic, crushed and fried until golden; ¼ cup (30 g) Deboned tinapa (smoked fish) flakes, toasted; ½ cup (100 g) Shrimps (from crab stock), peeled, boiled, deveined, and cut in half; ¼ cup (6 g) Spring onions (dahon ng sibuyas), chopped; 1 pack (24 g) Chicharon (pork cracklings), crushed; 10 pcs Calamansi, sliced crosswise; Patis (fish sauce) to taste

Instructions

For crab stock:

In a steamer, add water and tinapa scales. Bring to a boil. Add the crabs and shrimps. Cover.
Steam shrimps for 3 minutes, then remove from heat and set aside. Steam crabs for 10 minutes. Remove the crabs, take out the fat and meat, and set them aside for the sauce.
Remove and strain the stock. Set aside 5 1/2 cups of the stock for the sauce.

For the sauce:

In a wok or kawali, heat oil and sauté garlic until light brown. Add the crab fat and shrimp heads. When the shrimp heads change color, remove and discard them. Add tinapa flakes. Stir in dissolved Mama Sita’s Palabok Mix. Bring to a boil and simmer. Add the shredded crab meat and eggs. Mix well to blend.
Lower the heat and simmer until sauce thickens. Remove from heat and set aside.

To cook the bihon noodles:

Bring water to a rolling boil.
Drop in the soaked bihon noodles and boil for 4 minutes or until noodles are cooked. Drain and rinse with cold water until the noodles reach room temperature. Add oil and mix well.
Remove and strain the stock. Set aside 5 1/2 cups stock for the sauce.

To assemble:

Arrange noodles on a round platter or bilao. Pour enough sauce over the noodles. Using a fork, mix well until blended. Add the remaining palabok sauce on top. Top with eggs, garlic, tinapa flakes, shrimps, spring onions, and chicharon.
Serve with sliced calamansi and patis.