July 17, 2008


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
1. Over medium heat, cook bamboo shoots in water until tender but firm. Drain and transfer to a serving platter. Set aside to cool.
2. 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.
3. Put this mixture on top of the bamboo shoots. Allow to cool, then put in the refrigerator to chill.
4. 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.
5. Sprinkle peanuts on the ubod before serving.

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