Category : International Cuisine
Author : gurlnextdoor143
Hits : 4149
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: 1/4 kilo pork, cut into small cubes\ 1/4 kilo chicken giblets & liver 2-3 chicken wings, cut into small pieces 1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic crushed 1 pc. medium sized carrots, round thin slices 1/4 kilo cabbage, chopped 1 1/2" squares 1/4 kilo cauliflower, break into flowerettes 2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long 1/4 kilo snow peas (sitsaro) 10 pcs. stringbeans (habichuelas) 2 pcs. bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tbsp. vetsin 2 tbsp. fish sauce (patis) 1 tbsp. cornstarch 2 tbsp. cooking oil 2 tbsp. sesame oil (optional)
Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Serve hot.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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