I had thawed a chicken breast earlier and was planning on some chicken salad sandwiches but I had 1/4 kilo of Miki (fresh egg noodles) that I didn’t want to go to waste. I decided it would have to be a stir-fried noodle dish. I deboned the chicken breast, cut the meat into strips, julienned some carrots, and had my pancit miki hot and ready by the time the kids arrived.
A few notes about Miki… In most wet markets in the Philippines, Miki is the generic name for fresh egg noodles. Fresh as opposed to dried. You will find Miki in a variety of sizes. Thin, medium, and thick; round or flat. They come pre-packed (normally half a kilo) or you can buy the ones in mounds and ask the vendor for the exact amount you want. I prefer the latter.
Mix the broth or water, starch, oyster sauce, sugar, and sesame seed oil. Heat the cooking oil in a skillet. When smoking, stir-fry the chicken meat until lightly browned. Add the garlic, sliced onion, and julienned carrot and stir fry for another minute. Add the miki and toss several times. Pour in the starch solution and cook, stirring, until the sauce is thick and clear. Off the heat, throw in the chopped onion leaves, and stir a couple of times.
Spaghetti with Longganisa Meatballs
A Jamie Oliver-inspired dish. He made meatballs from Italian sausages; I used longganisa the garlicky kind. The first time I cooked this spaghetti with sausage meatballs dish, I used longganisa hamonado the sweet kind. It didn’t work. The sauce was a mongrel of flavors that seemed hell-bent on fighting with each other. Salty, garlicky longganisa works best.
Cut off one end of the casing of each longganisa and squeeze out the meat. Divide each sausage into two to three portions and roll them lightly between the palm of your hands. Heat the olive oil in a casserole. Note: Use a large casserole so you can just add the cooked spaghetti to the sauce and toss everything there. Lightly fry the sausage balls. Add the chopped onions, garlic, and bell peppers. Cook for a few minutes, stirring lightly.
Add the tomatoes (and liquid if using canned), bay leaves, and basil. Season with salt, pepper, and a little sugar (you can adjust the seasonings later). Cover tightly and simmer for 40 minutes. Meanwhile, cook the spaghetti according to package directions. Drain well, toss with the butter, and keep warm. When the sauce is done, taste it and add more salt, pepper, and sugar if necessary. Add the cooked spaghetti in and toss. Grate some cheese over the pasta before serving. Serve more grated cheese on the side. What? Does the casserole look messy? Wipe with a kitchen towel.