Standing pathetically in the cold outside of the still unfinished Jollibee in NY, arguing who will take the photo of a growing irritation that is this restaurant, was how Saturday evening was spent. Owing to a little insipid piece of investigative blogging, I thought I would redeem myself by personally inspecting the progress of the construction and documenting it with photographic evidence. Redemption should not be resolved in winter, I must add; it gives one an air of I don't give a damn.
Along the way, we passed by a couple of Filipino stores which coquettishly suggested that whatever Jollibee will have they already do. Reminded of a comment about a recommended palabok, H and I walked inside Krystal's. The place was busy which I welcomed as a good sign. H also spied some "green with creme" pastries from the bakery counter which he wanted to try. I scanned the menu quickly for the pancit which so far eluded me and ordered.
I began to suspect that there was something about me which renders the food we crave for elusive when I couldn't for the life of me find the "green with creme" pastry H was alluding to. I had to ask him if he hallucinated the pastry into existence but he was adamant of what he saw. In the end, I settled for the "beige with creme" which didn't really do it for H.
My excursion for the "green with creme" pastry had my pancit palabok waiting for me when I got back to our table. Only, it was an impostor, a sad copy of what it should supposed to be. The universe is conspiring against me. The bitter cold can leave one bitter.
Sorry, Krystal, but I was expecting my palabok to have thin rice noodles. The fat rice noodle that you used would have been more appropriate for pancit malabon but not pancit palabok. The jarring difference might have been lost on you but it wasn't on me. I understand that it wasn't exactly pancit malabon hence, I suppose, your reluctance to call it pancit malabon. But it was definitely not pancit palabok, either--so why the unfair relegation of a name which has a nuanced meaning to it on something lacking that nuances?
The pancit, which from now on I won't refer to as palabok, was not unsalvageable. The sauce was quite decent although I would suggest to get rid of the pork fat rinds which don't add anything to the dish. If you are thinking of fat flavor, well that's not really palatable is it? And the shrimp could be a little less steamed to a pulpy death, but now I am just being nitpicky.
Most importantly, though, you need to put your noodles on a strict diet. They need to lose at least a couple of inches from their girths. I don't know any fat loss techniques for noodles, for god knows I am as clueless when it comes to my own, but it has to be done.
Otherwise, rechristen the dish as pancit malabon and I will forever shut my trap.
