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cooking.feastasia.comon June 3, 2010 · 6 Comments
If you’ve cooked with fresh miki before, you know how salty and reeking with MSG they can be. Same is often true for fresh pancit mami (thin egg noodles). I cooked pancit miki for lunch today but before I post the recipe, let me post a prequel about how to prepare fresh miki to get rid of all the excess salt and oil. Just so I won’t have to go through the procedure over and over each time I post a recipe using fresh egg noodles.
Fresh miki is sold either loose or pre-weighed and packed (vacuum packed, if you’re lucky, as they stay fresh in the fridge longer). Some contain more MSG than others.
Place the noodles in a strainer and rinse under the tap.
Drop the rinsed noodles in boiling water.
Boil the noodles over high heat — eight to 10 minutes for thick noodles; four to five minutes for thin noodles.
Drain and rinse. They’re ready to be added to soup or sauteed vegetables.
Filed Under: cooking basics Tagged With: AsianGet t…
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mixph.com
The ingredients for the noodles and
pasta in this guide are all given in percentages (%). This way, it
is easier to adjust the amount required according to
one’s needs and preferences. The amount or the
kind of flour used also determines the corresponding amount of
increase in the ingredients.Below is a table indicating the specific ingredients and their corresponding percentages.
Percent(%) – Ingredients
- 100 – all purpose flour
- 32 – water
- 3 – iodized salt
- 5 – kansui
- 2 – powdered flavor (optional)
- depend on individual taste – food color (optional)
The example below illustrates how the information in the table works:
For 250 (100%) grams of flour, use 80 (32%) grams of water, 7.5-8 (3%) grams of iodized salt and 12.5 (5%) grams of kansui. When using egg, remove 50 grams of water for each egg added to the recipe
Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made…
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sulit.com.ph
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wiki.answers.comAnswer:Miki is a noodle that are made by chinese people
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foodbatangas.comIn a manner of speaking, there is one dish that I will kill for just to get a taste of. This dish is none other than the Lipa version of pancit lomi. When I was a child, I would always go to a lomihan with my family after attending Sunday Mass.
I have always loved it when the hot steaming bowls of lomi are served. I would always make it a point to ask for a generous amount of chopped onions to add some texture to the dish.
Laugh if you must, but I have also dreamt of having lomi on the menu at the reception when I get married. Lomi is everything to me; and I assure you that you can make me do anything in exchange of a delicious steaming bowl. Which brings me to this story...
One Tuesday morning, a colleague asked me to accompany him to a lomi haus near his place. I did not need to be asked again.
The lomi haus that we visited is called Centro, located in the suburb of Antipolo del Sur outside of Lipa City. It has been operating since the nineties. The prices are comparative to o… -
foodsubs.com
home > grain products > Asian noodles > Asian wheat noodles
Asian Wheat Noodles
Asian wheat noodles Notes: These are made with wheat flour, salt, water, and sometimes eggs and flavorings. Always cook wheat noodles in plenty of boiling water. Some Asian cooks recommend cooking them until they're al dente (cooked through, but still firm), while others suggest cooking them a bit longer to make them softer. Rinse the noodles in cold water after they're done and let them drain. Toss them about to prevent them from sticking together, then fry them, or add them to your stir-fry or soup. Supermarkets often carry several varieties of dried Asian noodles, which can be stored indefinitely. Asian markets often carry fresh noodles, which can be kept for two or three days in your refrigerator. Substitutes: pasta (especially ribbons or rods.) OR rice noodles
Varieties:
Chinese egg noodles = dan mien Notes: These wheat noodles are made with… -
restorrun.blogspot.com
Recipes
Working Moms and More would like to share some recipes, be it borrowed or original.Please do come back as we try to add to our short list.Ilocano dishesPancit Miki - a famous merienda treat in the Ilocos Region . The usual way is for Ilocanos to make their own miki noodles at home, make the dough themselves and cut them into flat, short noodles. A few, however, are already opting for the commercial one, because I live in the city, I just bought the commercial miki. But the home-made one is the best. The "miki" is also great for breakfast. I just so love the soup.
Igado - is a popular dish in the Philippines. This version is the Ilocano one and a borrowed recipe from my sister-in-law. It's usually served in fiesta and other important celebrations. The main ingredients are pork meat and pork liver.
Ensaladang Bagnet - a great appetizer, Working Moms and More's improvised recipe.
OthersPork siomai - my first attempt at making pork… -
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