Category : Seafood
Author : gurlnextdoor143
Hits : 2113
Date : 19/03/2003
Ingredients:* 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 Ingredients1 cup crushed POST TOASTIES Corn Flakes1/2 cup KRAFT 100% Grated Parmesan Cheese1/2 cup MIRACLE WHIP Salad Dressing2 tsp. Creole seasoning2 lb. catfish fillets
PreparationMIX crushed corn flakes and cheese in shallow dish. Mix salad dressing and seasoning in separate shallow dish. Brush fish with dressing mixture; coat with corn flake mixture.PLACE in 15x10x1-inch baking pan.BAKE at 375°F for 25 to 30 minutes or until fish flakes easily with fork.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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