Saturday, November 6, 2010

September 2010 Meal #17: Miki

Meal #17 which was a Filipino dish called Miki is one of my favorites that I've only learned how to make in the recent years.  I loved eating the Miki that my BFF's mom would make at family gatherings and she would never divulge her recipe.  For some reason I never thought of searching for a recipe online or elsewhere until I happen to stumble upon it on the HECO (Hawaiian Electric Company) website while looking for another recipe.  The recipe I found is really simple and tried it for the first time a few years ago.  I've since then modified it a little to my liking and have become a favorite to make at home. Sorry I forgot to take a pic but will try to remember the next time I make it again.

1 pkg (9 oz) dry udon (wide Japanese noodles)

1/2 lb thinly sliced lean pork
2 cloves garlic, minced
1/4 lb shrimp, cleaned, shelled, and cut into 1/2-inch pieces*
1 lb chicken breast, cooked and shredded
1 tablespoon patis (clear fish sauce)
1 teaspoon achuete (lipstick plant) powder
2 cups hot water
3 cans (14.5 oz size) chicken broth
2 pkg (2 oz size) long rice, soaked in water and drained
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped chives

Cook udon noodles according to package directions; drain. In a large wok or sauce pot, brown pork and garlic. Add shrimp, chicken, and patis; stir-fry until shrimp turn pink. Dissolve achuete powder in the hot water; add to wok. Cover and simmer for 30 minutes. To wok, add chicken broth and bring to a boil; add cooked noodles, long rice, salt, and pepper. Stirring frequently, cook uncovered for 10 minutes. Add chives just before serving. Serve immediately. Makes 8 servings.
If desired, slivered shiitake mushrooms can be substituted for the shrimp.

1 comment:

  1. OMG! I recently stumbled onto your blog and I’m so happy I found it. I haven’t had Miki since I was a keiki (20yrs ago). I’m definitely gonna give this recipe a try and hopefully my keikis will love it to.