How to Cook Mami, Manila’s Favorite Noodle Dish
Quickly dished up in Manila’s streets, fast food chains, and Chinese restaurants, mami is one noodle dish that Filipinos from all walks of life slurp, taste, and enjoy.
Mami has been thought to be a comfort food for many people in the country.
Walking through the streets of the capital of the Philippines, one can easily chance upon eateries that serve mami for agahan or breakfast and merienda or mid-afternoon snack to people on the go.
In fast food chain branches all over the capital, mami is served all day to customers who want something warm, filling, and appetizing for their tummies.
In Chinese restaurants, many of which have been around for generations in the Philippines, mami is served to patrons who willingly take free refills of broth for their time-honored noodle dish.
Well, you don’t really need to be in Manila to enjoy this noodle delight that Manileños and Manileñas get to have.
In fact, you don’t need to be in the Philippines at all.
The recipes below will help you get a taste of mami, Manila’s favorite noodle dish.
Chicken Mami Ingredients
- cabbage – 2 cups; shredded
- carrot – 1 piece; sliced into thin strips
- egg noodles – ½ kilogram; blanched
- patis or fish sauce
- chicken – ½ kilogram or about 2 cups when shredded
- cooking oil – 1 teaspoon
- garlic – ½ head; crushed
- onion – 1 piece; quartered
- peppercorns – ½ teaspoon; crushed
- spring onion – 1 bundle; chopped
- water – 6 cups or more
- egg – 4 pieces; hardboiled then sliced
- garlic – ½ head; fried to golden brown
- spring onion – 1 bundle; chopped
Chicken Mami – Steps for Cooking
- In a pot set over medium heat, pour in cooking oil then allow it to heat.
- Sauté garlic and onion.
- Pour in water for the broth.
- Add in uncooked chicken and all the other ingredients for the broth.
- Allow to boil for about 30 minutes or until chicken is cooked.
- Once the broth is boiling and the chicken is cooked, lower heat.
- Remove the froth at the top of the simmered broth.
- Add in carrots and cabbage.
- Continue to simmer until vegetables are tender. Just make sure not to overcook the veggies.
- Put out the chicken from the pot and set aside.
- At low heat, continue simmering broth until it is enough for about 4 servings.
- Meanwhile, shred the chicken that was set aside. Once done, put the shredded chicken back into the broth.
- Season broth with salt, pepper, and fish sauce.
- Place blanched egg noodles in four separate bowls.
- Pour broth into the bowls.
- Top with egg, garlic, and spring onions.
- Serve your chicken mami.
Notes on Cooking Chicken Mami, Pork Mami, and Beef Mami
You can follow the recipe for the chicken mami when cooking beef mami and/or pork mami.
Obviously, you have to substitute chicken with beef and/or pork. It is preferred to have beef brisket or pork ribs cut into cubes.
Good luck in cooking your Filipino-style mami!
Copyright © 2012 Kerlyn Bautista
All Rights Reserved
More on Philippine Noodles
- Top 10 Pancit – the Most Widely Eaten Noodles in the Philippines
- Pancit Palabok - Philippine Rice Noodles with Dripping Crab Sauce
- Pancit Malabon - Philippine Rice Noodles Loaded with Seafoods
- Pancit Habhab or Lucban - Philippine Noodles Eaten Sans the Utensils
- Recipe for Pancit Canton – a Massively Popular Pancit in the Philippines
- Recipe for Lomi – a Comforting Philippine Egg Noodle Dish
- Recipe for Batchoy or La Paz Batchoy – Philippine Pork Cracklings Noodle Dish
- Recipe for Pancit Sotanghon – the Slippy and Yummy Philippine Glass Noodles
Chicken Mami Recipe
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