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
- • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- • 2 cans (6 oz. each) crabmeat, drained, flaked
- • 1/2 cup KRAFT Shredded Parmesan Cheese
- • 1/4 cup chopped green onions
- • 2 Tbsp. dry white wine
- • 2 tsp. KRAFT Prepared Horseradish
- • 1/4 tsp. hot pepper sauce
Instructions
- MIX all ingredients with electric mixer on medium speed until well blended.
- SPOON into 9-inch pie plate or quiche dish.
- BAKE at 350°F for 25 to 30 minutes or until lightly browned. Serve with assorted NABISCO Crackers.
