- Pancit miki noodles 1/2 kg
- 1 breast chicken, boiled in 2 cups of water and shredded (Keep chicken stock)
- 3 tbsp patis
- 1 pc hamonado or kikiam, slice
- 5 pcs squidball slice
- 2 tbsp vegetable oil
- 2 chicken cube seasoning
- 100 gram cabbabe, shredded
- 1/2 carrot, julienne
- 3 tbsp garlic, minced
- 1 tbsp ground peppercorn
- 1 pc onion, cut
- 50 gram tengang daga (mushroomed)
In a clean small basin, wash miki bihon. In a casserole bring to boil 3 cups of water, pour in miki bring to boil and drain right away using strainer, set aside. In a pot with vegetable oil sautee garlic, onion, chicken, squid ball,kikiam or hamonado and add patis cover and simmer for 5 - 10 minute. Include chicken stock, carrots, ground peppercorn, chicken cube seasoning. Lastly add miki noodles along with cabbage. Bring to boil and cook for 2-3 minute. Served newly cook miki bihon recipe along with toyo't kalamansi.
