1/2 cup cooked chicken (flaked)
1/2 cup cooked shrimps (sliced in strips)
1/2 cup cooked ham ( sliced in stips)
1 cup cabbage (shredded)
1 1/2 tbsp soy sauce
4 segments garlic
1 onion (sliced)
1 cup shrimp juice
1 kilo miki
salt & pepper to taste
Fry separately the garlic, onion, shrimps, pork, chicken and ham. Set aside a portion of each for garnishing. To the rest
add the soy sauce, shrimp juice, salt and pepper. Simmer for about five minutes, add the cabbage mixing well. Simmer until
almost dry. Blanch miki in boiling water for about two minutes and fry in oil. Add to the mixture. Arrange on a platter and
garnish with the previously set aside fried garlic, pork, chicken, shrimps, ham, and slices of calamansi.
You may use lemon instead of calamansi.
Pork Adobo Recipe
Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in
soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender
and the remaining sacue slightly thickened.
Yield: 3 Servings
1 lb Pork Loin - cut into chunks
1 Head Garlic
1/4 c Soy Sauce
1 ts Black Pepper(freshly ground)
1/2 c White Vinegar
1 tb Vegetable Oil
Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
*(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes).
Transfer pieces of garlic to a seperate pan and fry in hot oil until brown.
Add the pork pieces to the garlic and the fry until brown then Drain.
Add the broth to the fried pork and garlic and simmer for 10 minutes.
* Note (I usually brown the pork BEFORE I add it to the soy sauce mixture in order to render more of the fat out.
Simply Sensational Strawberry Shortcake
1 cup milk, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking
mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown.
Remove from pan; cool completely on wire rack.
MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until
well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.
PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top
with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store
leftover shortcake in refrigerator.
Prep Time: 20 min
Total Time: 35 min
Makes: 8 servings