August 21, 2020
Crispy Palabok Noodle Pancake

Time needed: 1 hour and 20 minutes.

Makes: 2 – 4 servings

2 bundles luglug noodles
Hot water
1 piece large eggs
¼ cup strong shrimp stock
1/4 cup flour
1 cup cornstarch
1 teaspoon garlic, minced
1 piece leek, finely chopped
1 piece spring onion, finely chopped
2 cups bean sprouts
1 cup small dried shrimp
oil, for frying
banana leaf, for frying

2 tablespoons oil
1 tablespoon annattoo seeds
1/4 cup white onion, chopped
5 pieces garlic cloves, minced
1/2 cup shrimp, chopped
2½ cups strong shrimp stock
4 tablespoons cornstarch + 3 tablespoons water slurry
2 tablespoons fish sauce
Salt, to taste
Ground black pepper, to taste
1½ tablespoons calamansi juice

Crispy pork belly bits,
Tinapa flakes
Crushed chicharron


  1. Prepare noodles

    Boil luglug noodles in hot water until tender. Strain and set aside.

  2. Make batter

    In a bowl, beat the eggs with shrimp stock. Mix in spring onions, leeks, pepper, and some of the fish sauce. mix.

  3. Add pancake mix-ins

    Add bean sprouts, dried shrimp, a little more of the fish sauce, and cooked and drained noodles. Mix until well combined.

  4. Fry pancake until crispy

    Take some of the mixture and place it on a large strip of banana leaf. Carefully slide the banana leaf with noodle pancake mixture into a pan with oil over medium heat. Fry each side for about 3 minutes each, or until golden and crispy. Remove and drain excess oil.

  5. Make sauce

    In a separate pan over medium-low heat, steep the annatto seeds in the oil until the oil changes into a vibrant but deep orange color. Strain out the seeds. Saute the onions and garlic in the same pan until aromatic. Mix in shrimp pieces, shrimp stock, fish sauce, and calamansi. Taste and adjust by seasoning with salt and pepper if desired. mix in the slurry. Boil and mix until thick. Drizzle on top of the noodle pancake and top with tinapa flakes, chicharron, and chopped spring onions before serving.