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Sunday, April 24, 2016

Miki bihon alanganin

How to make Miki bihon alanganin recipe - This pancit is very popular in small Chinese eateries because of its “soupy” sauce, that is why it is called alanganin, “alanganing may sabaw at wala.” Gene Gonzalez

3 tbsp. oil
1 tsp. chopped garlic
1/4 cup chopped onion
1/3 cup pork loin (kasim) strips
1/2 cup chicken strips (preferably white meat)
2 pcs. shiitake mushrooms, soaked in water for 10 minutes and sliced thinly
2 tbsp. woodear mushrooms (optional), soaked in water and chopped
1/3 cup oyster sauce
1/4 cup carrot strips
1/3 cup sliced Baguio beans
3/4 cup sliced cabbage
1/4 tsp. liquid seasoning
7 cups hot chicken stock
300 grams miki noodles, washed and blanched
250 grams bihon noodles, soaked in water
for 15 minutes and blanched

1. In a pan, sauté garlic and onion in oil over high heat.

2. Add pork and chicken and stir-fry untilhalf-done.

3. Toss in shrimps, mushrooms, oyster sauce, and vegetables and cook for a few seconds.

4. Pour in hot stock and noodles and cook just until all the liquid has evaporated.

5. Serve immediately. Makes 6 servings.
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