It is called palabok because the bright orange sauce and toppings make for an attractive garnishing while the term luglug was derived from the sound that the noodles make when the bamboo steamer is dipped in the boiling water.


kilo bihon, soaked in water
until softened then drained

Palabok sauce:
cup atsuete seeds in soaked in
cup water
2 cups shrimp juice
6 tablespoons all-purpose flour
cup water
salt or patis and pepper

1 cup cooked pork, cut into strips
2 pieces fried tokwa, cubed
cup flaked tinapa
cup pounded chicharon
2 eggs, hard-boiled then sliced
cup boiled and shelled shrimps
cup finely chopped spring onions
1 tablespoon fried garlic


Prepare Palabok Sauce:
1. Strain atsuete then combine atsuete water with shrimp juice in a saucepan.
Disperse flour in water then add to the pan.

2. Bring to a boil and cook with constant stirring until thick.
Season to taste.

Cook Noodles:
3. Boil water in a pot.

4. Place noodles in a bamboo strainer or luglugan.

5. Dip in the boiling water and cook until tender but firm.

6. Drain well. Transfer to a platter.

7. Top noodles with sauce.

8. Over the sauce, arrange the pork and tokwa pieces.

9. Sprinkle with tinapa and chicharon.

10. Garnish with sliced egg, shrimps, spring onions and garlic.

11. Serve with kalamansi.