Cannabaceae

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Maki mi
Alternative namesMaki soup, Pork maki
Coursesoup
Place of originPhilippines
Region or stateBinondo
Maki in Binondo

Maki mi, also known as pork maki or maki soup, is a Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork tenderized by a meat mallet. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.[1][2][3][4] The name "maki mi" takes its name from Hokkien Chinese (simplified Chinese: 肉羹面; traditional Chinese: 肉羹麵; Pe̍h-ōe-jī: Mah-kiⁿ-mī), meaning meat soup noodles.

See also

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References

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  1. ^ "Maki Soup". Ang Sarap. March 7, 2012. Retrieved October 19, 2019.
  2. ^ "Maki Mi Soup Recipe". Cooking Pinoy. October 26, 2017. Archived from the original on October 19, 2019. Retrieved October 19, 2019.
  3. ^ "Authentic Maki Mi Soup". Panlasang Pinoy Meaty Recipes. Retrieved October 19, 2019.
  4. ^ Agbanlog, Liza (December 2, 2012). "Maki Soup (Filipino-Chinese Pork Tenderloin Soup)". Salu Salo Recipes. Retrieved October 19, 2019.
source: Https://en.wikipedia.org/wiki/Maki_mi

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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