Ingredients 1 lb miki noodles 3 cloves garlic, crushed and minced 1 medium onion, minced ¼ lb cooked Kikiam (quekiam), sliced ¼ lb pork, sliced into thin strips 6 to 8 pieces cooked meatballs 3 tablespoons cassava flour diluted in 3 tablespoons water ¼ lb ham, chopped ¼ lb pig’s liver, sliced 1½ tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon ground black pepper 6 cups pork or beef broth 1 cup chicharon (pork cracklings or pork rinds), pounded 1 piece raw egg, beaten 2 tablespoons onion leeks or scallions, chopped (optional) 2 to 3 pieces hard boiled eggs (optional) 2 tablespoons cooking oil
Directions
1Heat a cooking pot then pour-in cooking oil.
When the oil is hot enough, sauté the garlic and onions.
Put-in the sliced pork and cook until the color turns medium brown.
Add-in the ham and liver then cook for 2 minutes.
Add fish sauce and soy sauce then stir.
Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
Serve hot. Share and enjoy!
