Tuesday, January 9, 2007

Almondigas

Ingredients:

1/2 lb ground pork
3-4 medium sized shrimps (Peeled, minced and set aside the shells)
1 egg (beaten)
3 stalks of green onion (chopped)
salt and pepper to taste
1 tsp ground pepper
1 tsp oil
4 cloves of garlic (minced)
1 sm onion (chopped)
5 c broth (or water)
2 bunches of miswa (thin flour noodles)

Step 1: In a bowl, combine ground pork, ground shrimps, chopped onion, salt and pepper, eggs and mix. Add flour and mix well (using your hand). Form 1-inch balls and set aside.

Step 2: Take the shrimp shells and pound. Add water and squeeze the juice out. Set aside.

Step 3: In a pot, heat oil and saute garlic. Add patis. Pour in the broth or water and the shrimp juice. Bring to a boil. When it starts boiling, add meatballs and simmer until the meatballs are done (about 20 min). Add miswa and cook for another 2 mintues. Serve with chopped green onion and patis.

1 comment:

Gina G said...

Just discovered your blog, and thank you for it! Being a Capampangan from Angeles City, I was curious to see how another C cooks the dishes I've learned from family and various sources. Almondigas is one I've tried but not successfully...couldn't get the softness of the meatballs that were in my late aunt's. How much flour does your recipe use? Thank you!