In response to my old post “Shing-a-ling Is Made of What?”
The sun is signing bright today and I got a good feeling I can set dry the the pansit miki I bought the other day to dryness.
Bill of Materials:
1/4 kilogram pansit miki : 25 pesos
1 bottle cooking oil : nothing to write down yet
No seasoning for now. The important part is successfully getting the miki strands blown up to shing-a-ling like pieces.
I observed nothing special about this miki. It was made of flour and salt. If my memory was serving me right, I have a chicharon recipe made of rice, not flour. I bet shing-a-ling sellers are making a lot out of it especially if they how to make miki themselves.
1) Separate the pansit miki to individual shreds. They are closely clumped together so I really need to take them apart. It was harder than I thought. What made the work harder was the oil covering the shred surface. Can’t blame them for what they are doing. They have too keep the miki clump together but at the same time preventing them from completely sticking. The oil if excellent for this purpose.
2) Placed them neatly on tray and set dry under the heat of sun. No two shreds should be sticking next to each other while drying. I was clearly not following direction.
3) Wait…. miki, not dried yet…
4) So this small stranded miki was not the material for making shing-a-ling. It took me two days drying the strands. The sun became less cooperative the first day but shined fully on the second.
5) I fried the dried miki in oil. Every strand popped like a chicharon as soon as touching the hot oil. However, its sizes were only half as big as commercially available shing-a-ling. The flavor was salty and bitter. Typical flavor of miki that I never like ever since.
Sister told that it should be washed before cooking. Okay! I got it. I am going to try the bigger next time. The bigger version for making lomi.
updated: December 4, 2014
I went to the same store where I bought the pansit miki. That time, I asked for the type for making pansit lomi. The bigger version, I meant. The seller gave me the dried pansit miki. If it was an examination, then I surely gave him a zero grade for non following direction. It was still different from what I used before so it was worth a try.
Bill of Materials:
Dried Pansit miki: 25 pesos for 200 grams
Oil for frying: 1/4 cup from our small kitchen.
This dried miki was not bitter. It was crunchy and could be eaten as is. If you are willing and a little adventurous. The resulting fried product was also good tasting. On the contrary, it never popped.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.