Ensaladang Ubod
Posted on 7:54 AM by faith egangan
Bamboo shoots is a perfect vegetable salad as an appetizer. Bamboo shoots is a perfect match if our main dish is dried. It is good to our health but too much is not.
Ingredients:
- 1/2 kilo ubod (bamboo shoots), cut into thin strips
- 4 Tbsp finely chopped onions
- 3 Tbsp minced garlic
- 1/2 cup corn oil
- 1/4 kilo shrimps, shelled
- 1/4 kilo pork strips
- 3 Tbsp ground peanuts
- 3 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp sugar
- salt and pepper to taste
- oil for sauteing
How To Cook Ensaladang Ubod:
- Over medium heat, cook bamboo shoots in water until tender but firm. Drain and transfer to a serving platter. Set aside to cool.
- In a pan, saute onions until golden brown. Add garlic and pork, stirring constantly until the meat is half-cooked. Season with salt and pepper. Add shrimps and cook until the shrimps are pink.
- Put the mixture on top of the bamboo shoots. Allow to cool, then put in the refrigerator to chill.
- Fry ground peanuts in a pan for 1-2 minutes. Pour in soy sauce. Add sugar and continue to cook until it melts. Remove from heat. Add vinegar and blend well.
- Sprinkle peanuts on the ubod before serving.
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