Abra Miki

Abra Miki is a type of noodle soup dish prepared with miki noodles on a rich pork and chicken stock colured with annatto seeds and topped with cripsy pork and egg.


Like the song Hey Mickey this dish will blow your mind, while it may look complicated, this dish like any Filipino dish is created out of necessity to nourish hence its easy preparation. With a simple sauté of the usual garlic and onions, add heaps of chicken and pork bones then you a good chicken stock, now colour it with annatto seeds, add some miki noodles then top it with bagnet and egg then you have this dish.

Popular in Abra’s capital town of Bangued you will see the everywhere specially in food courts and establishments they call mikihan. It is so popular in that province they even have a festival for this dish which runs from February 19-27 yearly. Now if you really wish to try this out you don’t need to go to Abra or even wait for the festival, all you need to do is give this recipe a shot.

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Abra Miki 1

Abra Miki

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Abra Miki is a type of noodle soup dish prepared with miki noodles on a rich pork and chicken stock colured with annatto seeds and topped with cripsy pork and egg.


Ingredients

Scale

Soup

  • 1 1/2 litres water
  • 1 kg pork bones
  • 1 kg chicken frames
  • 1 head garlic, minced
  • 1 large red onion, finely chopped
  • 3 tbsp bagoong monamon
  • freshly ground black pepper
  • 2 tbsp annatto powder
  • oil

Noodles

  • 500 g flat egg noodles (miki), cooked according to packet instructions
  • 500 g bagnet, chopped
  • 2 dozen quail eggs
  • 2 stalks spring onions, sliced

Instructions

  1. In a pot add oil then sauté garlic and onions.
  2. Add pork bones and chicken frames then slightly brown them on both sides.
  3. Pour water then bring it to a boil, add bagoong monamon then simmer in low heat for 1 1/2 hours.
  4. Using a sieve pour the soup stock into a clean pot.
  5. Remove the meat from the bones then put it back into the pot with the soup stock. Separate 1 cup of stock in a small bowl, dilute annatto powder in this bowl then pour it back into the soup then continue to simmer in very low heat, season with fish sauce and freshly ground black pepper.
  6. Place noodles in bowls, add six quail eggs pour some soup with meat then top it with chopped bagnet and spring onions. Serve while hot with chillies and vinegar.

 

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