Food Hack: Wooden Spoon’s Crab PancitAugust 20, 2016
From the minds of Jack Mariniere of Au Pactole in Paris and local culinary icon Nora Daza, this unusual crab pancit was born in Paris, and served in the latter’s popular Parisian restaurant: Aux Iles Philippines. Anyone who has visited Sandy Daza’s restaurant, Wooden Spoon, knows the dish’s backstory, and that this deceivingly simple pancit surprises diners. Made up of a creamy egg and crab stick mixture lain on a bed of fragile fried vermicelli noodles makes for a richly flavored yet light appetizer. The dish, albeit a far cry from the traditional pancit Filipinos grew up with, is easy to replicate at home.
Our food hack comes very close—if not, exactly replicates Daza’s dish. We went through a few bouts of testing to get this recipe just right, but the intense flavor of the creamy sauce was difficult to get just right—until we tried it with Magic Sarap. Monosodium glutamate has received the ire of the culinary world, primarily for its effects on health, but in this dish we found that it immediately added the missing piece. Hack Wooden Spoon’s crab pancit and let yourself be transported to Nora Daza’s hey-day in Paris.
Wooden Spoon’s Crab Pancit
Yield: 2–3 servings
Time: 35 minutes (15 min prep / 20 min cooking)
- 1 pack vermicelli noodles, fried
- 3 egg yolks
- 1 tbsp cream
- ¼ cup water
- 4–6 pieces imitation crabstick, thawed
- ½ cup cabbage, chopped
- ½ cup onions, chopped
- spring onions, for garnish
- 1 tbsp Magic Sarap
- salt and pepper, to taste
- Heat up oil in a large pan or wok until smoke is a little visible.
- Unpack the vermicelli noodles and loosen the strands for even cooking.
- Once the oil is hot enough, fry the noodles for about a minute on each side.
- Combine egg yolk, water, and cream in a bowl and season with Magic Sarap.
- In a sauté pan, heat up the crabstick and cabbage together. Once the cabbages are cooked, turn down the heat and add the egg mixture.
- Cook the mixture for 1–2 minutes.
- Serve immediately over fried vermicelli noodles and garnish with spring onions.