4 pc shallots, chopped
1/4 cup MAGNOLIA NUTRI-OIL
1 tbsp chopped ginger
1/2 kg MONTEREY PORK LIVER, cut into strips
1/2 kg MONTEREY PORK KASIM, cut into strips
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into strips
5 cups water
4 cups beef stock*
2 tbsp sugar
2 tbsp iodized fine salt
1 tbsp fish sauce (patis)
pepper to taste
1 kg miki noodles, blanched
green onions, chopped
toasted garlic, minced
*Beef stock: prepare by dissolving beef cubes or by boiling beef bones
<[if !supportLists]>1. <[endif]>Sauté shallots in hot oil until brown then add ginger and all the meat. Cook for 5 minutes then add water and simmer until meat is tender. Remove meat and set aside.
<[if !supportLists]>2. <[endif]>Strain mixture to remove scum then place in another stock pot and add beef broth, sugar, salt and fish sauce. Bring to a boil, skim the scum and reduce heat to simmer for 5 minutes. Season with pepper.
<[if !supportLists]>3. <[endif]>To assemble, place miki noodles in a bowl. Put pork meat, liver and chicken. Pour enough soup stock then top with chicharon, green onions, and toasted garlic.
Makes 4 to 5 servings.