Category : International Cuisine
Author : gurlnextdoor143
Hits : 3174
Date : 19/03/2003
1/2 kilo of white and round miki (NOODLES) Garnishing: squid adobo (pusit) flaked fish meat (tinapa) pork sitsaron, coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs, sliced chopped springs onions Palabok: 1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp cornstarch 1 1/2 cups water 3 tbsp. atchuete seeds or 2 tbsp. atchuete oil 2 tbsp. patis 1 tsp vetsin
Boil 4 cups water, add a little salt.Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions. Wash crabs, open up and extract fat from top shell, squeeze out the meat from body. Set fat and meat aside....
Good-quality pumpkin squash will be firm and heavy for its size. The coloring will be orange, although white varieties are available.
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