How to Make Shing-a-ling / Shingaling ?

pansit miki shreds on tray

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.

pack of pansit miki

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.

Procedure:

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.

pansit miki shreds on tray

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.

dried-and-fried-pansit-miki

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.

hapimi dried pansit miki

hapimi fried miki

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.

 


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4 Comments

  • I realy want to know this instruction thank you.

  • i have also been trying to make shingaling but not successful. it doesn’t pop.

  • i think you must boil first the dried meki, then dried it under the sun before you deep fry

    • I will try it. thanks!

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