Miki ti Batac

🍜🌶️ This flavourful noodle dish is the perfect way to add a bit of spice to your life! 😋🔥 With its unique blend of flavours and textures, it is sure to become your new favourite comfort food. 🤤👌 Miki ti Batac is a Filipino noodle soup dish from the Ilocos region made with thick egg noodles, pork, and vegetables. Warm and savoury, perfect for any weather!

Miki ti Batac, also known as Ilocos-style miki noodle soup, is a popular dish in the northern region of the Philippines, particularly in Batac, Ilocos Norte. It is a comforting and filling soup made with miki noodles, a type of Chinese egg noodle, in a savory chicken broth that is often flavoured with atsuete or annatto powder, which gives the soup its distinct yellow-orange colour.

The history of Miki ti Batac can be traced back to the Chinese immigrants who came to the Philippines in the early 20th century. They brought with them their culinary traditions, including the art of making noodles. In the northern region of the Philippines, miki noodles quickly became a staple ingredient in many dishes, including soups, stir-fries, and noodle dishes.

Over time, the locals in Batac developed their own unique version of miki noodle soup by adding their own local ingredients and flavours. One of the key components of Miki ti Batac is the use of bagnet, a type of deep-fried pork belly that is often used as a topping for the soup. The use of bagnet is a nod to the Ilocano tradition of preserving meat by frying it and storing it in jars.

To make Miki ti Batac, the miki noodles are cooked in a flavourful chicken broth that is infused with atsuete powder, which gives the soup its vibrant colour. The soup is then topped with crunchy bagnet and hard-boiled eggs. The bagnet is usually made by deep-frying pork belly until it is crispy and golden brown.

Miki ti Batac is best served hot, and it is often enjoyed as a merienda or snack. It is a hearty and satisfying dish that is perfect for cold days, and it is also a great way to warm up after a long day of work or school. The addition of sukang Iloko, a type of vinegar that is unique to the Ilocos region, adds a sour kick to the rich, savory broth, and it can be used as a dip for the bagnet or added directly to the soup.

Miki ti Batac is a delicious and comforting dish that is beloved by many in the northern region of the Philippines. Its unique combination of flavours and textures makes it a must-try dish for anyone who is interested in Filipino cuisine.

Miki ti Batac

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

Print Recipe

Pin Recipe

---

Description

Miki ti Batac is a Filipino noodle soup dish from the Ilocos region made with thick egg noodles, pork, and vegetables. Warm and savoury, perfect for any weather!

---

Ingredients

Units USM Scale 1x2x3x

• 500 g dried miki noodles or thick yellow egg noodles
• 500 g chicken breast, boiled and shredded
• 4 pcs hard boiled eggs, cut in half
• 6 cups chicken stock
• 1 tbsp annatto powder, dissolved in 1/4 cup water
• bagnet or chicharon, as needed
• chopped spring onions, as needed
• 4 cloves garlic, minced
• freshly ground black pepper
• salt
• fish sauce
• oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil chicken breast in chicken stock for 30 minutes or until cooked through. Remove chicken and reserve the stock.
2. Shred chicken breast using two forks and set aside.
3. In a separate pot, sauté minced garlic in oil until golden brown.
4. Add shredded chicken and cook for 2 minutes.
5. Pour in fish sauce and cook for 1 minute.
6. Add dissolved annatto powder to the pot and stir for another minute.
7. Pour in chicken stock, bring mixture to a boil.
8. Add miki noodles and cook until done. Season with salt and freshly ground black pepper. Turn off heat.
9. Place in serving bowls topped with bagnet or chicharon, sliced boiled egg, and chopped spring onions.
10. Serve hot and enjoy!

---