Category : Seafood
Author : gurlnextdoor143
Hits : 1839
Rating :
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 lb. cleaned medium shrimpAssorted cut-up vegetables (peppers, mushrooms, onions and zucchini)3/4 cup KRAFT Italian Dressing2 Tbsp. chopped cilantro2 tsp. grated lime peel1/2 tsp. ground red pepper (or to taste)1 cup KRAFT Mayo Real Mayonnaise1 Tbsp. lime juice1 small clove garlic, minced
PreparationARRANGE shrimp and vegetables on 16 wooden skewers; place in shallow dish.MIX dressing, cilantro, lime peel and red pepper until well blended. Pour over kabobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from dressing mixture; discard dressing mixture.PLACE kabobs on greased grill over medium-hot coals or on rack of broiler pan. Grill or broil 5 to 7 inches from heat 6 to 8 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once.MIX mayo, lime juice and garlic. Serve with kabobs.
Blueberry Selection
Blueberries should be firm and plump with uniform size and color. The coloring of fresh berries should be deep purple to nearly black with a silver (...)
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