🌿 Ingredients

• 1 gallon Baguio Pure Coconut Oil
• 50 g chopped garlic
• 50 g white onion
• 500 g fresh miki noodles
• 200 g pork liver
• 100 g pork lomo
• 2 pcs hard-boiled egg
• 50 g kikiam
• 50 g squid balls
• 50 g peeled shrimp
• 10 ml soy sauce
• 100 g chicharon
• 10 g crispy chopped garlic
• 12 pcs calamansi
• 15 g chopped spring onion
• 50 g potato starch
• 2 pcs raw egg
• 2 tsp patis
• 1 tsp salt
• 1 tsp white pepper
• 1 L chicken stock

📋 Procedure

1. In a large pot, sauté garlic and onion in Baguio Pure Coconut Oil until fragrant. Add liver slices, kikiam, squid balls, and pork lomo. Pour in chicken stock and bring to a boil.
2. Add the fresh miki noodles and simmer about 10 minutes, until tender.
3. Thicken the soup by slowly adding a slurry of potato starch and water, followed by beaten egg. Stir gently and season with salt and pepper to taste.
4. Ladle into bowls. Garnish with crushed chicharon, fried garlic, and chopped spring onions. Serve with calamansi on the side.