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Ingredients

1 kilo Miki Noodles
4 pieces Native onions, chopped
14 cup Vegetable oil
5 cups Water
4 cups Beef broth
1 tbsp Patis
2 tbsp Sugar
2 tbsp Salt
1 tbsp Ginger, chopped
724 kilo MONTEREY PORK LIVER, cut into strips
724 kilo MONTEREY PORK MEAT, cut into strips
724 kilo MAGNOLIA CHICKEN BREAST FILLET, cut into strips
Chicharon, chopped
Green onions, chopped
Toasted garlic, minced

Procedure

Blanch miki noodles and set aside. Saute onions until brown then add ginger and all the meat. Cook for 5 minutes then add the water and simmer until meat is tender. Remove meat and set aside. Drain the water mixture to remove all the scum then place in another stock pot and add the beef broth, sugar, salt and patis. Bring to a boil, skim the scum then simmer for 5 minutes. Season with pepper.To assemble, place miki noodles in a bowl. Put pork meat, liver and chicken. Pour enough soup stock then top with chicharon, green onions and toasted garlic.


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