Vigan Miki with Red Soup YouTube Video


Vigan Miki with Red Soup YouTube Video

The red broth or soup is added when served, served garnished with Vigan chicharon crackling, chopped garlic leaves and fried garlic and oil. 

Vigan Miki is a noodle soup served for merienda or breakfast. It is also served on special occasions and celebrations. Vigan miki is available at stalls under the Vigan Cathedral Belltower in the mornings.

The traditional Vigan Miki is made up handmade flat noodles.The Vigan Miki noodles are only available in Vigan or nearby places. It is available at the Vigan public market. Also available pre-packed in most Vigan stores and supermarkets.

I sourced my Vigan Miki noodles online via Shopee Vigan seller.

There several Vigan Miki post on our Overseas Pinoy Cooking website.



This is my version of the traditional Vigan Miki.

Ingredients and Cooking Methods

Parboil the pork and Chicken
In a large stainless pot place about 1/4 kilo pork and 1/4 kilo chicken. Fill the pot with water up to 3/4 full. Add in the aromatic ingredients, 1 head garlic cut crosswise, 2 quartered onions, 1 stalk celery, some leeks, some kinchay and 2 tbsp of peppercorns. Bring to a boil and simmer for 25 to 30 minutes.When done removed pork and chicken from the pot. Let cooldown, cut pork into strips, shred the chicken into small pieces. Keep aside.

To prepare the fried garlic garnish
Heat about 2/3 cups of cooking oil in a small non-stick frying pan.Add in the chopped garlic, about 1 head garlic.Stir fry for about 1 to 2 minutes or until golden brown.Do not over fry, garlic become bitter if over fried.
Transfer the fried garlic in a small condiments cup, include the oil. Keep aside.

Cooking Method
Heat the same stainless steel pot used in boiling the pork and chicken. Add in about 1/2 cup of cooking oil.
When the cooking oil starts to smoke stir in the chopped garlic, about 1/2 head garlic. Stir fry for a minute.
Add in the chopped onions, about 3 medium size onions.Stir fry for a minute.

Now add in the pork strips and shredded chicken.Continue to stir cook for about 2 to 4 minutes.
Stir in about 2/3 to 1 cup fish sauce. And about 2-3 tbsp. powdered peppercorns. Continue to stir cook for about 4 to 5 minutes. Now add in the broth from boiling the pork and chicken, use sieve to filter out the solid residue.Fill the pot at about 2/3 full, used water if the broth is not enough.Cover, bring to a boil and simmer for, about 10 to 15 minutes.Check and stir once in a while.

Now add in the atsuete water extracted from 1/2 cup of atsuate seeds. Use sieve to separate the seeds.Continue to cook for another 3 to 5 minutes.Check and stir once in a while.
Season with salt to taste.

Now add in the dried Vigan miki noodles, about 1/2 kilo to 3/4 kilo.Stir the noodles to avoid the noodles from sticking together.Cook for about 40 to 45 minutes or until the noodles are just cooked and al dente.
Occasionally checking and stirring during the duration.Season with salt and correct saltiness.When the noodles are just cooked transfer some of the broth in a separate small pot, keep aside and hot.

Now add in more broth or water if require.Correct saltiness, add some chicken cubes if required.

Now add in the pre- soaked sotanghon noodles. Continue to cook for another 1 to 2 minutes.

When the noodles are cooked, transfer to a serving dish.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more