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
- • Ingredients
- • Ingredients
- • 1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
- • 6 asparagus spears, cut into 1-inch pieces
- • 1/2 lb. medium cleaned shrimp
- • 1 small red pepper, cut into thin strips
- • 2 cups penne pasta or ziti pasta, uncooked
- • 1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese
Instructions
- PREPARE 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.
