Category : Seafood
Author : gurlnextdoor143
Hits : 1743
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.
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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