Maki mi facts for kids
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| Alternative names | Maki soup, Pork maki |
|---|---|
| Course | soup |
| Place of origin | Philippines |
| Region or state | Binondo |
Maki mi, also called pork maki or maki soup, is a yummy, thick Filipino soup. It comes from the Chinese-Filipino people living in Binondo, Manila. This soup is famous for its tender pork and rich flavor.
What is Maki Mi?
Maki mi is made with lean pork tenderloin. The pork is first made very tender using a special tool called a meat mallet. This helps the pork become soft and easy to eat.
How is it Made?
After tenderizing, the pork is marinated. This means it soaks in a mix of soy sauce, garlic, black pepper, and either rice wine or vinegar. Onions are also added for more flavor.
Next, the pork is coated. It can be covered with egg whites or a type of starch. Common starches used are from corn, sweet potato, or tapioca. This coating helps make the soup thick and gives the pork a nice texture.
The pork is then cooked in boiling beef stock. As it cooks, beaten eggs are slowly added and stirred. These eggs form thin strands, making the soup even richer. Often, egg noodles called mami are also put into the soup.
Where Does the Name Come From?
The name "maki mi" comes from the Hokkien Chinese language. In Hokkien, (simplified Chinese: 肉羹面; traditional Chinese: 肉羹麵; Pe̍h-ōe-jī: Mah-kiⁿ-mī) means "meat soup noodles." This shows the soup's Chinese roots and its main ingredients.
Maki mi is a popular comfort food in the Philippines. It's a great example of how different cultures can mix to create delicious new dishes.
