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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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2 pcs dried palabok noodles (prepare as per packet instructions)

2 tbsp cooking oil

3 cloves fresh garlic, minced

350 grams crab meat

250 grams prawns

5 tbsp RoniB’s Kitchen Garlic Chilli Oil

2 tbsp if using the Extra Hot version

2 pcs banana shallots, minced

1/2 cup crab fat sauce

300 ml creme fraiche

3 tbsp spring onions, thinly sliced crosswise

2 pcs hard boiled egg, sliced

1/2 cup roasted peanuts, coarsely crushed

1/2 cup pork scratchings or chicharon, coarsely crushed

1 pcs lemon, cut in quarters

How to

  1. Heat a cooking pan and when the pan is hot, pour the cooking oil. Saute the garlic and shallots until fragrant and translucent

  2. Add the crab meat and prawns and cook for about 4 minutes

  3. Add RoniB’s Kitchen Garlic Chilli Oil, crab fat and creme fraiche. Mix and cook for 3 to 4 minutes

  4. Season with fish sauce. Taste and add as preferred

  5. Add the cooked noodles to the pan and mix thoroughly

  6. Garnish with sliced hard boiled egg, sprinkle with green onions, roasted peanuts and pork scratchings on top.

  7. Lemon slices on the side.

Serve hot.

Share and Enjoy

This recipe is a sort of hybrid version of the classic 'palabok' but using crab fat for the sauce.

Crab Palabok Ala RBK

4 servings

40 mins

Main/Festive Fare