Celebrating Your Birthday? This Filipino Palabok Recipe Is Here To Make Your Day Even More Special!

Birthdays in the Philippines are never complete without the presence of noodles because of their customary association with long life. Palabok, spaghetti, pancit malabon — the type doesn’t matter as long as there are noodles on the party table.

In this recipe, we are going to show you a brand new way to prepare everyone’s favorite Filipino noodle dish — palabok! What makes this dish so irresistible is the succulent flavor backed by a heap of toppings consisting of tinapa flakes, shrimp, boiled eggs, onion leaks and chicharon bits. Adding to this Tinapa Palabok’s x-factor is its versatility as an easy-to-prepare dish for every occasion.

Are you ready to make your palabok even tangier? Follow this Tinapa Palabok Twist recipe that will surely make your birthdays unforgettable.

Tinapa Palabok Twist


For the Pasta Sauce:

3 pieces Sarangani Bay Smoked Bangus

1 pound Spaghetti

1 cup vegetable or Corn Oil

4 cloves garlic, finely chopped

1 small onion

1 pound ground beef

1 pound ground pork

3 cups tomato sauce, preferably Filipino–style

3–4 tbsp sugar

2 cups water

fish sauce (patis) to taste

salt & black pepper to taste

For Garnish:

1 cup scallions, chopped

3–4 pieces hard–boiled eggs, cooled then sliced

2 cups ground pork cracklings (chicharon)


Cook spaghetti according to directions, set aside.

Sauté garlic in oil over low fire until golden brown, remove garlic and let cool to a crisp.

Sauté onions in the same oil until translucent.

Add the ground beef and pork, sauté briefly.

Carefully stir in tomato sauce, sugar, and water.

Cook until mixture is reduced by about ⅓.

Season with fish sauce, salt, pepper and sugar to taste.

Flake Sarangani Bay Smoked Bangus using two forks.

Fry in a little oil until golden brown and crispy, set aside to cool.

To Assemble:

In a large platter, toss cooked spaghetti in meat sauce.

Garnish with chopped Scallions, sliced hard–boiled eggs, cooked shrimps, ground pork cracklings and fried garlic.

Top with flaked crispy Sarangani Bay Smoked Bangus.