Originating in La Paz Iloilo where this dish was first concocted. This dish has been the favorite of many Ilonggos and foreigners alike. Amongst other noodle dishes this is one that truly stands out. Special, Super special to mega special, its description is just out of bounds. Chef Peach shows us how this enticing dish is made.


4.25 cup water

4 cup beef broth

1 tbsp patis

2 tbsp white sugar

2 tbsp salt

1 tbsp ginger

0.33 kilo MONTEREY PORK MEAT, strips


500 g Miki noodles (fresh)



2 tbsp Spring Onions – chopped

2 tbsp garlic – toasted


Blanch miki noodles in boiling water then set aside to drain.Heat pan. Pour the oil. Add onions until wilted. Add ginger and sauté for a few minutes.Add in all the meats and cook for 5 minutes.Pour in the water and simmer until the meat is tender.Remove the meat and set aside.Strain the liquid to remove the scum and impurities from the meat mixture.Reserve the liquid. In a separate stockpot, prepare the beef broth by bringing 5 cups of water into a boil. Then add 2 beef cubes. Allow to simmer until the cubes are dissolved.Measure out 4 cups of broth and combine with 5 cups of water. This will serve as the soup base. Season with salt, sugar and patis.Bring the soup into a simmer. Skim the impurities from the liquid. Season with salt and pepper.To Assemble: Place Miki noodles in a bowl. Put pork meat, liver, and chicken pieces on top. Pour enough hot soup over. Garnish with crushed chicharon, spring onions and toasted garlic.

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