How to Cook Pancit Miki
Pancit Miki is Our Merienda
Because we live far from town, I have a pantry full of different kinds of pancit or noodles. I have the dried varieties like canton, bihon, sotanghon (or vermicelli), and instant noodles.
One shopping day, I bought the fresh miki noodles and store it in the refrigerator. I chose the round and large noodles because I am curious to its taste. This type of miki is often cooked as pancit lomi but I decided to cook it as pancit ulam. ('Ulam' is viand or victuals in English.)
Pancit miki comes in different thickness. It can be flat, round and fine, round and medium, and the one I bought is round and large. Before cooking, miki must be washed with hot water. I do the washing twice to remove the bitter taste of apog (or lime in English). Apog is used to keep the noodles from sticking together when packed.
My Personal Recipe of Pancit Miki
I used the usual vegetables in my pancit miki: sweet pea, carrots, and cabbage. I cooked it with boiled pork and fried tokwa (cheap tofu). I even prepared a small bowl of cornstarch with water because I want a thick sauce. (Next time, I will not add cornstarch again because the noodles become gooey during cooking.)
Let's get cooking!
- 2 Tbsp cooking oil
- 5 cloves garlic, minced
- 1 medium onion, sliced
- 2 cups pork, boiled and fried
- 5 squares tokwa, fried and cubed
- 1 small carrots, peeled and cut diagonally
- 1/2 cup sweet pea, both ends removed
- 1/2 head cabbage, cut in medium squares
- 1/2 cup soy sauce
- 2 Tbsp cornstarch, stirred in 1 cup of water
- 2 cups of pork stock
- 500 grams miki, washed twice in hot water
- salt and pepper, to taste
What You NeedClick thumbnail to view full-size
How to Cook
- Heat the oil to medium, then drop the garlic. When garlic turned golden, add the onions. It is important to cook both garlic and onion before you add the next ingredient.
- Turn the heat to medium, and drop the pork and tokwa. Simmer for 5 minutes while stirring frequently to avoid sticking.
- Add the carrots and soy sauce. Cover and let boil over low heat. Add the sweet pea.
- Pour the pork stock, cornstarch with water, and salt and pepper. Cover and turn the heat to high.
- When delicious aroma peeped out, drop the miki noodles into the soup. Mix thoroughly. It helps to have two ladles to stir the noodles in circular motion. Cover again and turn to low heat.
- When the noodles looked swollen, fold in the cabbage. Simmer for a minute until the cabbage is limp. Turn off the heat.
- Serve hot with rice or bread. We enjoyed ours with steamy rice.
The Popularity of Pancit Miki
Pancit miki is more popular than pancit bihon and pancit canton because it is the cheapest of the three. Local eateries serve miki cooked sauteed in squid balls, kikiam, shrimp, pork meat, or any kind of meat. Vegetables such as sweet pea, baguio beans, pechay baguio, cauliflower, broccoli, chayote, carrots, cabbage, and any leafy veggies can be added to pancit.
Pork liver, fish balls, kikiam, and boiled quail eggs are often found swimming in a large bowl of pancit lomi. In 1968, it originated in Lipa, Batangas.
Pancit is considered as national food because it is easily cooked food. According to Chinese belief, pancit is the symbol of long life for birthday celebrants. Different variations cropped up to fit in the many celebrations such as graduations, weddings, and fiestas.
The Well-Known Varieties of Pancit Recipes
According to legend, a Chinese trader brought pancit in the Philippines. Since then, pancit has become a staple food for Filipinos. Pancit is so versatile that homemakers can do so many recipes with it. Even companies have developed instant noodles with powdered seasonings. These instant noodles are a big hit when there is virus spread such as COVID-19. When people are told by their government to stay at home, they eat sparingly and often turn to instant noodles and canned foods.
Pancit can be cooked in combination like canton/bihon, bihon/miki, sotanghon/canton, or sotanghon/miki. Yes, you get it. Thick and thin. White and yellow. There is a medley of flavors that blended well together.
Its noodles are made of wheat flour and egg. Sauteed in soy sauce and ginger with combination of toppings like squid, shrimp, and vegetables, or sliced pork and quail eggs.
In a wok, cook thin rice noodles in soy sauce, vegetables, and meat.
Thick rice noodles dunked in hot water to soften, then stirred in a thickened shrimp sauce and topped with steamed shrimp, hard-boiled egg, smoked fish, squid, and chopped pechay baguio.
Thick egg noodles, just like what I bought, but served in a bowl of gooey broth of whisked egg and pork liver plus vegetables.
Also referred to as glass noodles. It is served as soup or guisado like bihon.
Made of thin miki noodles, pork meat, pork liver, shrimp, vegetables, and cane vinegar. The vinegar is substitute for calamansi juice, which is the common condiment for all types of pancit.
Pancit Batil Patong
Comes from Tuguegarao, Philippines. Made of miki noodles, cara-beef meat, and bean sprout. Topped with fried egg and often served with a small bowl of egg-drop soup, thus the names 'batil' and 'patong'.
A delicious broth made of flat miki noodles, shredded adobo meat (pork or chicken), chicharon (pork cracklings) and onions hails from Imus, Cavite.
© 2020 EC Mendoza