Hot Ilocos Miki with Chicharon Recipe

Hot Miki

Happy to be back in the kitchen for today’s post. Time-honored Ilocano miki noodle soup with Chinese influence is one food you should not miss in Ilocos. Lynne and I made a quick guide for you to enjoy the specialty in your homes. Kids will love it especially when topped with chicharon.

What you’ll need (for approximately 8 servings):

  • 1 k flat noodles (you can use any pre-made noodles from the market to save time)
  • 1 packet annatto powder
  • 1/4 k chicken breast, shredded
  • 4 cloves garlic
  • 8 cups chicken stock (or 2 Knorr chicken cubes to dissolved in 8 cups water if you’re in a hurry)
  • a pinch of ground paminta (pepper), and salt to taste
  • ground chicharon

Preparation:

  • Sauté crushed garlic in oil and add chicken meat.
  • Add chicken stock. Bring to boil.
  • Throw in annatto (atchuete) and simmer until it boils.
  • Mix in noodles and be sure not to overcook.  It should take only about 3-5 minutes. Miki noodles have to be al dente, never soggy.
  • Top each bowl with chicharon before serving.

You can alter the recipe to suit your liking. For special occasions, we usually add deshelled tukmem (tulya), aligue paste and juice from crushed shrimp heads, while decreasing the amount of annatto.

Happy eating!

Photo and recipe by Blauearth
© Blauearth™ All Rights Reserved 2009-2013

3 thoughts on “Hot Ilocos Miki with Chicharon Recipe

  1. Just stumbled upon your nice blog ‘cos of my search for the best ata ata recipe/blogs. Our family loves miki. In order to intensify the flavor, we add kuchay to our miki. And my sister and I makes the miki noodles. It’s easy, cheap and very very yummy. Whenever I cook miki, it reminds me of my childhood. Naimas.

    • thanks, Irish. Kutchay reminds me if Sur’s lomo-lomo. I’ve tried their version of miki at Lampong’s very recently. so good, i’m trying to cook an inspired recipe one of these days, and hope to share it in the blog:)

  2. Ilocanos have always loved miki. I’m half Ilocano but I love it too! 🙂 Thanks for the recipe, Tina! Looking forward to more ambrosial posts! :-))

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