Ingredients:

*   1/2 kilo of white and round miki (NOODLES)
Garnishing:
*   squid adobo (pusit)
*   flaked fish meat (tinapa)
*   pork sitsaron, coarsely pounded
*   powdered pork sitsaron
*   fried minced garlic
*   cooked shrimps, shelled
*   hard boiled eggs, sliced
*   chopped springs onions

Palabok:

*   1/4 kilo pork, cut into small cubes\
*   1/4 kilo chicken giblets & liver
*   2-3 chicken wings, cut into small pieces
*   1/4 kilo fresh shrimps, shelled
*   2 large onions, quartered
*   3 cloves garlic crushed
*   1 pc. medium sized carrots, round thin slices
*   1/4 kilo cabbage, chopped 1 1/2" squares
*   1/4 kilo cauliflower, break into flowerettes
*   2-3 stalks leeks, chopped 2" long
*   1/4 kilo lomi noodles (flat)
*   1/2 cup pork (sliced into strips)
*   1/2 cup shrimps, shelled
*   1/4 cup chopped ham
*   1 large onion, chopped
Ingredients
1 lb. cleaned medium shrimp
Assorted cut-up vegetables (peppers, mushrooms, onions and zucchini)
3/4 cup KRAFT Italian

Preparation
ARRANGE shrimp and vegetables on 16 wooden skewers; place in shallow dish.
MIX dressing, cilantro, lime peel and red pepper until well blended. Pour over kabobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from dressing mixture; discard dressing mixture.
PLACE kabobs on greased grill over medium-hot coals or on rack of broiler pan. Grill or broil 5 to 7 inches from heat 6 to 8 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once.
MIX mayo, lime juice and garlic. Serve with kabobs.

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