Comments on: Miki with Bagnet a la Marketman

By: cristina

cristina — Thu, 26 Jun 2008 10:05:59 +0000

how abuot the history of fresh miki?

By: Bianca

Bianca — Mon, 25 Feb 2008 11:41:08 +0000

one of my friends makes miki by boiling bagnet bones/crispy pata bones using that as soup stock then adds the miki noodles (very floury which makes soup thick). The meat is then used as toppings to the soup. To make the miki more Ilocano, add suka/sili (Ilocos Norte’s black vinegar) to your miki. It gives life to the miki. (I also learned to pour vinegar on pancit in Ilocos)

By: Marketman

Marketman — Fri, 12 Oct 2007 23:29:32 +0000

diana, thank you so much for those tips. The bagoong makes sense, adds character to an otherwise light roth. And the chili powder and sukang sili are also a nice flavoring touch. Will hae to try those options the next time I make this. Thank you!

By: diana

diana — Fri, 12 Oct 2007 14:10:02 +0000

Hi, just to share, I’m from aparri and one of the best tabi-tabi places that serve miki there let me in on their secret which i’m going to share: a few tablespoons of boneless bagoong. i think the pangasinan variety works well. as an added kick, try dusting the soup with dried chilli poweder or drip some sukang may sili before eating. i love your blog by the way. cheers! :)

By: Marketman

Marketman — Sat, 01 Sep 2007 14:29:03 +0000

mfwrites, it was a small seaside hotel in Currimao called Sitio Remedios… I wasn’t thrilled with the hotel and will write a post on it in the weeks ahead… but the miki was terrific!