Monday, September 8, 2014



INGREDIENTS:
1/4 fresh miki noodles
1 onion finely chopped
chicken broth
ready to eat siomai (about 6pcs)
1/2 tsp sesame oil
onion leaves
toasted garlic
1/2 tsp black pepper
1 hard boiled egg, sliced
crushed chicharon
chicken cubes
water

PROCEDURE:
1.  Heat the chicken broth in a pot.
2.  Get another pot, boil water, and dip the miki noodles for 10-15 seconds, then drain.
3.  Put the drained noodles in 3 serving bowls.
4.  Put 2 siomai pcs per bowl.
5.  Also put sliced hard boiled egg into each bowl.
6.  Sprinkle black pepper and some onion leaves and add crushed chicharon per bowl.
7.  Add toasted garlic bits per serving.
8.  Finally, add the chicken broth and serve hot. Enjoy!





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