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
- • 1 lb. cleaned medium shrimp
- • Assorted cut-up vegetables (peppers, mushrooms, onions and zucchini)
- • 3/4 cup KRAFT Italian Dressing
- • 2 Tbsp. chopped cilantro
- • 2 tsp. grated lime peel
- • 1/2 tsp. ground red pepper (or to taste)
- • 1 cup KRAFT Mayo Real Mayonnaise
- • 1 Tbsp. lime juice
- • 1 small clove garlic, minced
Instructions
- ARRANGE 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.
