Category : International Cuisine
Author : gurlnextdoor143
Hits : 5284
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 miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (*adobo) 1/2 kilo talaba (*adobo) 2 eggs hard boiled 5-6 cloves garlic minced 3 tbsp atchuete seeds salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.Serve with puto or camachile cookies. Sauce: patis and calamansi juice.*How to cook adobong talaba: add to 1 cup vinegar: 1/2 tsp. salt, 1/2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, shelled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink into pea size.*How to cook adobong pusit: Boil squid in a mixture of vinegar, pinch of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes and add sauce again. Simmer another 5 minutes or until sauce thickens.Note: In cleaning squids, be careful not to pierce its small "bag of ink" which gives the delicious flavor in the adobong pusit.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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