Pancit Miki (Pancit Abra)

Name: Pancit Miki (Pancit Abra)
Yield: 20 servings
Cuisine: American
Ingredients: 1/2 kg pork or chicken breast; 2 large garlic heads; 14 grams ginisa mix (ajinomoto); 1 salt; 1 liter water; 1/2 cup cooking oil; 100 grams powdered anatto seeds (atchuete powder); 3 liters boiling water; 8 chicken broth cubes (knorr); 1/2 cup baggoong (anchovy paste) or fish sauce; 1 kg egg noodles; 1 boiled eggs; 1 chopped onion leeks

roseannballangan @cook_3783767

Pancit Miki (Pancit Abra)

roseannballangan @cook_3783767

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Ingredients

20 servings

Meat (toppings)
1/2 kgpork or chicken breast
2large garlic heads
14 gramsginisa mix (ajinomoto)
1salt
1 literwater
1/2 cupcooking oil
Soup
100 gramspowdered anatto seeds (atchuete powder)
3 litersboiling water
8chicken broth cubes (knorr)
1/2 cupbaggoong (anchovy paste) or fish sauce
1 kgegg noodles
Others
1boiled eggs
1chopped onion leeks

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Steps

1

Boil meat in water until tender. Add 2 cloves of garlic and 1 tablespoon salt.
2

Set aside meat from water then chop meat into small pieces. Set aside the broth for future use.
3

Mince garlic. Fry in oil until golden brown.
4

Set aside fried garlic then add the boiled meat. Add ginisa mix and salt to taste.
5

Set aside meat and add the boiling water.
6

Add chicken broth cubes and baggoong. Bring to boil.
7

Put egg noodles. Separate the noodles from the soup when cooked.
8

For serving: Put noodles in a bowl. Add karne. Add one piece sliced boiled egg. Pour soup. Top with fried garlic and onion leeks.
9

Best with chili and add vinegar (optional).