Category : International Cuisine
Author : Nilo
Hits : 3278
Date : 04/07/2003
1/4 cup oil 1clove minced garlic 1 onion (sliced )1 chicken breast, cooked and flaked 100 grams shrimps, shelled patis and pepper to taste 1 carrot (julienned)1/2 head cabbage ( shredded )4 cups chicken stock 1/4 kilo sotanghon (soak sotanghon in water to soften) 3 stalks green onions (chopped)
Heat oil in a wok then sauté garlic, onion, chicken & shrimps. Season to taste. Add in vegetables and stock. Bring to a boil then add sotanghon. Cook until noodles and vegetables are cooked and stock has dried up. Serve topped with chopped green onions.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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