Abra Miki

Ingredients for Abra Miki

• 1 1/2 litres water
• 1 kg pork bones
• 1 kg chicken frames
• 1 head garlic, minced
• 1 large red onion, finely chopped
• 3 tbsp bagoong monamon
• Freshly ground black pepper
• 2 tbsp annatto powder
• Oil
• 500 g flat egg noodles (miki), cooked according to package instructions
• 500 g bagnet, chopped
• 24 quail eggs, cooked and peeled
• 2 stalks spring onions, sliced
• Fish sauce, to taste
• Chilies and vinegar, for serving

How to cook Abra Miki

1. 1.Heat oil in a pot over medium heat. Sauté garlic and onion, then brown pork bones and chicken frames lightly on both sides.
2. 2.Add water and bagoong monamon, bring to a boil, then simmer on low for 1 1/2 hours.
3. 3.Strain stock into a clean pot. Remove meat from bones and return meat to the broth.
4. 4.Mix annatto powder with 1 cup stock, stir into the soup, and keep at a very low simmer. Season with fish sauce and black pepper.
5. 5.Divide cooked miki among bowls. Add six quail eggs each, ladle over soup and meat, then top with bagnet and spring onions.
6. 6.Serve hot with chilies and vinegar.