Showing posts from December, 2018

Vigan Miki Soup, plus Red Soup

Vigan Miki Soup, plus Red Soup. The Vigan Miki similar to other pasta and noodles, are best serve immediately. Otherwise the broth will be absorbed by the pasta or noodles, if serve at a later time. This is very true if the pasta or noodles used are dried type. The rehydration process does not stop when cooking is finished, it will continue absorbing the broth until all of the liquid is absorbed. Not unless the pasta or noodles used are fresh then, the absorption would be very minimal. Vigan Miki with Red Soup YouTube Video The best remedy is to just cook only the amount of Vigan Miki Soup that enough for the meal serving. In Vigan, the Vigan Miki Soup is usually served during a particular celebration and after finishing a prayer occasion “padasal”. The Vigan Miki Soup would have been cooked in advanced, and most of the time the Vigan Miki Soup are being serve as mushy noodles instead of a runny noodle soup. With my recent trip to Vigan during a prayer occasion

Ukoy na Alamang at Kalabasa

Ukoy na Alamang at Kalabasa . During my visits at the Vigan public market , the fresh alamang or aramang in Ilocano caught my attention.   They were several vendors that were selling fresh alamang , the alamang were definitely very fresh judging from their color. My concern was, would it be possible to bring it back to Manila and maintain the freshness with just storing the alamang in a cooler with tube iced. I had my doubts I just bought 1/2 kilo, and if it is ok I would have to try to bring back more on my next trip to Vigan . Well we arrived in home Manila after 8 hours of travel, the fresh alamang stayed fresh, well sort of, but I have to put in in the freezer. With the alamang I have   brought home a lot of Ilocano native vegetables, miki noodles , longganisa   and bagnet , plus the Vigan Royal Bibingka . The family was more interested with the bagnet and longganisa , and I have to cook the vegetables before they get spoiled. Today it’s time to cook