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 cup crushed POST TOASTIES Corn Flakes
- • 1/2 cup KRAFT 100% Grated Parmesan Cheese
- • 1/2 cup MIRACLE WHIP Salad Dressing
- • 2 tsp. Creole seasoning
- • 2 lb. catfish fillets
Instructions
- MIX crushed corn flakes and cheese in shallow dish. Mix salad dressing and seasoning in separate shallow dish. Brush fish with dressing mixture; coat with corn flake mixture.
- PLACE in 15x10x1-inch baking pan.
- BAKE at 375°F for 25 to 30 minutes or until fish flakes easily with fork.
