Fettuccine Pasta, Vigan Miki Style

Fettuccine Pasta, Vigan Miki Style Recipe
Fettuccine Pasta, Vigan Miki Style. When your overseas most of the times you have to innovate and use alternative ingredients to continue to enjoy foods that you've always enjoy back home. Vigan miki is one of the favorite noodle soup dish in our household, cooking is not a problem when in Manila I know where to source the handmade miki noodles from Vigan but overseas it's either you make yourself the noodles or discover alternative ingredients.


Vigan Miki with Red Soup YouTube Video

Fettuccine Pasta, Vigan Miki Style

Aside from the flat egg noodles available at most supermarkets, I recently discovered that fettuccine pasta is a good substitute for the Vigan miki as well. Make sure that you chose the thinnest fettuccine pasta that you could find at your favorite supermarket, I found out that fettuccine pasta is easier to find compared to the flat egg noodles. Cooking is basically the same, click here to see the previous Vigan miki recipe. Now here is the recipe of my innovative Fettuccine Pasta, Vigan Miki Style, enjoy.

Ingredients:
Fettuccine Pasta
Fettuccine Pasta, Vigan Miki Style - Ingredients

350 grams fettuccine pasta
200 grams, vermicelli noodle, rinsed
250 gram chicken breast, boiled, shredded
150 grams pork, boiled, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle chive, chopped
1/2 cup fish sauce
1 tsp. achuete, annatto powder
chili powder (optional)
cooking oil
salt and pepper

Cooking procedure:

Fettuccine Pasta, Vigan Miki Style - Cooking Procedure

In large sauce pan sauté garlic and onion until fragrant. Add in the pork and chicken and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add about 1 1/2 liter of water or the broth (from pre-boiling the pork and chicken) and the annatto powder, bring to a boil and simmer for 3 to 5 minutes, add more water as necessary.

Add in the fettuccine pasta and continue to simmer for 15 to 20 minutes or until soft and tender. Season with salt and pepper to taste, dash with chili powder if using. Add the sotanghon noodles and cook for another 3 to 5 minutes. Garnish with chopped chives and serve immediately.

Comments

  1. AnonymousNovember 25, 2010 at 4:58 PM

    This is something new! It looks really delicious and its worth a try!

    ReplyDelete
  2. MyxNovember 25, 2010 at 11:17 PM

    wow! i love pastas! this looks great! :D

    ReplyDelete
  3. ut-manNovember 28, 2010 at 6:27 AM

    Hi angsarap & Myx,
    it is yummy indeed.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Ginataang Tulingan Steak with Pechay

Image
Ginataang Tulingan Steak with Pechay . I had this large sized tulingan steak that was sitting in the freezer for some time. I decided to cooked ultimately cooked it with coconut milk with some pechay that are similarly in the refrigerator for a couple of days already.  For my coconut milk I used the fresh one from a wet market near our home. The coconut milk was freshly extracted using a mechanical contraption that press the grated coconut between 2 metal plates mechanically. The extracted white liquid is 100% pure coconut milk. Cooking my Ginataang Tulingan Steak with Pechay is down to earth simple. I just throw in all the ingredients together and slow cooked till done. Petchay although a leafy vegetable will just usualy wilt even with longer cooking time. Here is my simple recipe for my Ginataang Tulingan Steak with Pechay . Ingredients: 4-6 slices large tulingan steaks 2 bundles pechay, trimmed 3-4 cloves garlic, peeled, crushed 1 medium size onio
Read more