Category : Seafood
Author : gurlnextdoor143
Hits : 2456
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 IngredientsIngredients1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix6 asparagus spears, cut into 1-inch pieces1/2 lb. medium cleaned shrimp1 small red pepper, cut into thin strips2 cups penne pasta or ziti pasta, uncooked1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese
PreparationPREPARE salad dressing mix as directed on envelope.COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp are pink and vegetables are tender-crisp, stirring occasionally.MEANWHILE, cook pasta as directed on package; drain. Place in large serving bowl. Add remaining dressing, shrimp mixture and cheese; toss lightly. Serve immediately or refrigerate and serve chilled.
Jicama
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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