Category : International Cuisine
Author : gurlnextdoor143
Hits : 2450
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 1/4 kilo lomi noodles (flat) 1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham 1 large onion, chopped 3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp chopped carrots 6-7 cups chicken or meat broth 2 tbsp cooking oil 1 tbsp cornstarch.dissolved in water 2 raw eggs 2 tbsp. patis salt to taste 1 tsp vetsin
Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.Beat eggs and stir in. Do not boil. Serve at once.
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