Maki mi

The broth is thickened on its own and poured over noodles boiled separately.

Pork. Not vegetarian — contains pork.

Ingredients

• 500 g pork tenderloin, in very thin slices
• 400 g fresh miki noodles
• 1.5 litres pork broth
• 4 tablespoons cornflour
• 1 thumb ginger, in fine matchsticks
• 8 garlic cloves, crushed
• 40 ml soy sauce
• 2 teaspoons coarsely ground black pepper
• 4 spring onions, sliced
• 2 tablespoons oil

Method

1. EVERYTHING HERE IS KEPT APART UNTIL THE BOWL, which is the opposite of the lomi on this site: there the noodles thicken the broth, here the broth is thickened by itself and the noodles are boiled in water.
2. Brown the garlic in the oil until blond, add the ginger, then the pork for 2 minutes -- it is sliced thin and needs almost nothing.
3. Add the broth, soy and pepper and simmer 10 minutes.
4. Slake the cornflour in 100 ml of cold water and pour it in slowly, stirring, until the broth coats a spoon and turns slightly translucent. Add it in stages: it thickens more as it sits.
5. Boil the noodles separately for 2 minutes, drain, and divide between four bowls.
6. LADLE THE THICKENED BROTH OVER. No egg goes into this one.
7. Spring onion on top.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes