Category : International Cuisine
Author : gurlnextdoor143
Hits : 2435
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.
Good quality cherries will be large, firm and have even deep-red coloring.
Avoid cherries that are soft, have wrinkled skin, are leaking and sticky (...)
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