Sunday, February 7, 2016

Maki Mi

I've been craving Maki-Mi for the longest time but we can't seem to find any restaurants in our area which has it - I don't remember seeing it in any of the Chinatown (NYC) shops either. My Aunt in CA makes it and so does my bro-in-law (in CA too) but I've never gotten the chance to ask them how to make it.

Today, the stars came into alignment. I had extra lomo (pork tenderloin) left over from a dish I made a couple of days ago. I wanted something maasim and got a pack of sinigang mix from the Asian store. Then, thinking that it is also Chinese New Year, I went back and got black vinegar too. The black vinegar really pulled everything together and made me think maki-mi.

I started browsing through the net to look for some interesting recipes. The actual cooking process took me a bit longer than usual so we didn't get to sit down for dinner till around 9:30p or just past that but this was so worth the wait.

Honestly, na surprise rin ako that it turned out great. Somewhere in the middle of the process, I tasted my maki soup and medyo nagduda ako and started worrying that I was wasting food.

Hubby loved it so much, he even asked for seconds, nagluto pa ulit ako ng noodles. Nag request pa siya ng wonton noodles for next time (sabi ko sure, sa next Chinese new year ulit).

*pats myself on the back*

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