Kalo-kalo bihon
Ingredients:
2 tbsp. cooking oil
1 1/2 tsp. minced garlic
3 tbsp. sliced red onions
3 pcs. pork strips
1 tbsp. dried shrimps
3 pcs. shrimps, shelled
2 tbsp. carrot strips
1 tbsp. green beans, sliced
1 /4 cup sliced cabbage
1 tbsp. sliced onion leeks
1/2 cup dried squid stock*
1 tsp. fish sauce
1 1/2 cups bihon noodles, washed
1 pc. dried squid, flaked
To make the stock:
Boil 5 cups of water, vegetable trimmings and a piece of dried squid and simmer for 30 minutes or until flavor is extracted from the squid.
Method:
1. Sauté garlic and onion in oil.
2. Add pork and dried shrimps and cook for a minute or until brown.
3. Add shrimps and vegetables and stir-fry until done. Remove half of the meatvegetable mixture and set aside.
4. Pour in stock and bring to a boil. Toss in noodles and season with fish sauce and pepper.
5. Remove from fire and transfer to a serving plate.
6. Top with reserved topping and flaked squid.
7. Serve immediately. Can be partnered with monay or pan di limon.
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