Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pancit miki (pancit abra). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
After the long overnight bus or van ride to Abra the first thing you need is a good Abrenian breakfast. Pancit Miki is the Abrenians breakfast of choice and is unique to the province. Unlike the dry pancit found in most places in the Philippines, the Abra version is a soup based one.
Pancit Miki (Pancit Abra) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pancit Miki (Pancit Abra) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pancit miki (pancit abra) using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pancit Miki (Pancit Abra):
- Get Karne
- Prepare 1/2 kg pork or chicken breast
- Get 2 large garlic heads
- Take 14 grams ginisa mix (ajinomoto)
- Prepare 1 salt
- Get 1 liter water
- Prepare 1/2 cup cooking oil
- Take Soup
- Make ready 100 grams powdered anatto seeds (atchuete powder)
- Take 3 liter boiling water
- Prepare 8 chicken broth cubes (knorr)
- Prepare 1/2 cup baggoong (anchovy paste)
- Make ready 1 kg egg noodles
- Make ready Others
- Prepare 1 boiled eggs
- Prepare 1 chopped onion leeks
Pancit alanganin - Rare pancit dish found in Bulacan. Legends says the dish was created by accident, when someone accidentally spilled broth on the finished pancit noodles. Pancit alahoy The best (and cheapest!) Pancit Miki I have ever tasted :) In planning for our trip to Abra (read here), a taste of this pancit is on the top of my list. Believe me, there is indeed a unique flavor and taste of this food.
Instructions to make Pancit Miki (Pancit Abra):
- Boil meat in water until tender. Add 2 cloves of garlic and 1 tablespoon salt.
- Set aside meat from water then chop meat into small pieces. Set aside the broth for future use.
- Mince garlic. Fry in oil until golden brown.
- Set aside fried garlic then add the boiled meat. Add ginisa mix and salt to taste.
- Set aside meat and add the boiling water.
- Add chicken broth cubes and baggoong. Bring to boil.
- Put egg noodles. Separate the noodles from the soup when cooked.
- For serving: Put noodles in a bowl. Add karne. Add one piece sliced boiled egg. Pour soup. Top with fried garlic and onion leeks.
- Best with chili and add vinegar (optional).
The soup is made from the broth of meat and the orange color is from the atsuete seed then, topped with a hard boiled egg and chicharon. Pancit Miki uses fresh and thick egg noodles. In comparison to the other types of noodles, it is a little thinner than Pancit Lomi noodles, and a little thicker than the Pancit Mami noodles. This noodle can either be cooked as a soup or stir-fried. Pancit Miki Guisado is cooked stir-fried, similar to Pancit Canton.
So that is going to wrap this up for this special food pancit miki (pancit abra) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
