Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pancit miki (pancit abra). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pancit Miki (Pancit Abra) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pancit Miki (Pancit Abra) is something which I have loved my whole life.

After the long overnight bus or van ride to Abra the first thing you need is a good Abrenian breakfast. Pancit Miki is the Abrenians breakfast of choice and is unique to the province. Unlike the dry pancit found in most places in the Philippines, the Abra version is a soup based one.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pancit miki (pancit abra) using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pancit Miki (Pancit Abra):

1. Get Karne
2. Prepare pork or chicken breast
3. Prepare garlic heads
4. Prepare ginisa mix (ajinomoto)
5. Get salt
6. Make ready water
7. Prepare cooking oil
8. Make ready Soup
9. Get powdered anatto seeds (atchuete powder)
10. Get boiling water
11. Prepare chicken broth cubes (knorr)
12. Prepare baggoong (anchovy paste)
13. Take egg noodles
14. Prepare Others
15. Take boiled eggs
16. Get chopped onion leeks

Pancit alanganin - Rare pancit dish found in Bulacan. Legends says the dish was created by accident, when someone accidentally spilled broth on the finished pancit noodles. Believe me, there is indeed a unique flavor and taste of this food. The soup is made from the broth of meat and the orange color is from the atsuete seed then, topped with a hard boiled egg and chicharon.

Instructions to make Pancit Miki (Pancit Abra):

1. Boil meat in water until tender. Add 2 cloves of garlic and 1 tablespoon salt.
2. Set aside meat from water then chop meat into small pieces. Set aside the broth for future use.
3. Mince garlic. Fry in oil until golden brown.
4. Set aside fried garlic then add the boiled meat. Add ginisa mix and salt to taste.
5. Set aside meat and add the boiling water.
6. Add chicken broth cubes and baggoong. Bring to boil.
7. Put egg noodles. Separate the noodles from the soup when cooked.
8. For serving: Put noodles in a bowl. Add karne. Add one piece sliced boiled egg. Pour soup. Top with fried garlic and onion leeks.
9. Best with chili and add vinegar (optional).

The best (and cheapest!) Pancit Miki I have ever tasted :) In planning for our trip to Abra (read here), a taste of this pancit is on the top of my list. In comparison to the other types of noodles, it is a little thinner than Pancit Lomi noodles, and a little thicker than the Pancit Mami noodles. This noodle can either be cooked as a soup or stir-fried. Pancit Miki Guisado is cooked stir-fried, similar to Pancit Canton. It can also be cooked with a wide variety of ingredients like chicken, pork.

So that’s going to wrap this up for this special food pancit miki (pancit abra) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!