The traditional recipe from Cabagan, Isabela is very simple. Assuming that you will cook three servings, the following are the ingredients and sets of straightforward procedures:
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Ingredients:
½ kg fresh Cabagan miki
¾ kg lechong karahay (lechong kawali), chopped
(optional) ¼ sautéed pork liver or Igado (a pork liver-based Filipino dish)
2 tbsp cooking oil
2 large bulbs of red onion, diced
5 cloves of garlic, sliced
¾ cup soy sauce (or ¾ cup of oyster sauce)
6 cups pork broth
(optional) 1 dozen boiled quail eggs
(optional) ½ kg cabbage, thinly sliced
Salt and ground black pepper to taste
Procedure:
Cooking the toppings
Since both the pork liver and/or cabbage are optional, you may exclude either or both from the recipe. But for the sake of this blog, let’s try to elucidate how they may be cooked.
Step 1. In medium heat, use a quarter portion of the sliced garlic and that of the onions to sauté the pork liver (that is if you haven’t prepared an Igado dish yet). Add 2-3 tbsp of soy sauce (or oyster sauce), then cook for 2-3 minutes, assuming that the pork liver is precooked (boiled and salted until tender).
Step 2. Given that the flavor would sip right through the pork liver and leave a residue of the sticky soy in your pan, you may add a few tablespoons of your pork broth to calm the heat and tension from the pan.
Step 3. Sprinkle your cabbages on top of the liver. Let it sit for 30 seconds in order to absorb the steam of flavor coming out of the bottom of the pan. Then mix it continuously for another 15 seconds or until you can see the veins of the cabbage being seemingly drugged by the flavor. Don’t forget to add salt and pepper to taste.
Step 4. Set aside your toppings. Better if you strain it then use the remaining potent sauce as an additional flavor in cooking the Cabagan miki.
Cooking the Cabagan miki
Step 1. In an over-sized hot skillet, sauté what’s left of the garlic. This time, the garlic doesn’t have to be golden brown, if you see that it’s wrinkled, it’s good enough. Add ½ of what’s left of the onions. Add your pork broth, but leave at least a cup or two. Then pour what’s left of your soy sauce (or oyster sauce). Let it boil in high heat.
Step 2. Turn down your fire to medium heat. Scatter your fresh Cabagan miki onto the boiling broth. Let all the miki settle in the broth. Mix it gently and let your ladle scrape through the bottom to prevent the miki from sticking to the pan. You don’t want any burnt portion of your miki. You will notice that the miki is starting to get soft and sticky as you mix it, and that the inner part of the miki is still raw. Make an interval of about 30 seconds before mixing it again, just to prevent the miki from sticking underneath.
Step 3. If the broth seemed to have evaporated but the miki is still raw, pour all the remaining pork broth and go on with the conscious mixing. Add salt and pepper to taste. Put off the fire and let the steam of the miki run through your nose.
Plating
Step 1. Keep in mind that you are serving three people. By using a fork ladle, estimate a 1/3 portion of the cooked miki and gently put on the first plate.
Step 2. Gently place 1/3 portion of the cooked toppings (cabbage and liver/Igado), then put 4pcs of the boiled quail eggs on the side. Then finally top it with 1/3 portion of the lechong karahay.
Step 3. Repeat this ratio until the third plate is equally completed.
Step 4. Remember the leftover onions? You actually need them for your fix (toyo-mansi-chili). Divide the portion into three, then put then in three separate saucers (that is if they want to have their own saucers for spiciness reasons).
Step 5. Finally, pour in three equal portions of your Cabagan broth into three separate small soup bowls. The unwritten rule is to smother the broth onto the plate, but some prefer to just sip like a normal soup.
Step 6. Eat!