1. Never heard of miki noodles but looks hella good I need. 2. Who is this guy. Who brought this guy here? And why the hell is the most adorable chef ever. “Mom I made miki noodles, mom” I DIED and his high pitch giggle. And at the end “isn’t food awesome? Shit” bring this guy out again I love him
Lydia tea he's a local Hawaiian chef and restauranteur who did really well on Top Chef and Top Chef Masters. He's super talented but also humble, fun and down home chill. A lot of audiences gravitate towards people like him so I appreciate that he's getting more exposure in features like these.
Lydia tea He had two Top 3 finishes in Top Chef. Two things I’ve taken away from him, enjoy any and everything about food and work incredibly clean when cooking.
Actually he's representing Hawaii and the Philippines. It doesn't have to be Hawaii vs Philippines. You can actually represent who ever the fuck you want to represent!
He's adorable, charming and a bright warm personality that brings us foodie heaven. Please bring this lovely chap back. Thank you so much for sharing your talent and tutorials chef!
I’m a big fan of chef sheldon! He’s such an amazing chef and so underrated. He’s so humble and passionate about he’s work❤️munchies keep bringing him back please!!
Good job. You didnt forget the fried garlic. And yes for soft boiled eggs. I want to try your recipe. My mom includes the shrimp heads in the broth. She prefers to boil the annato seeds so that the color will be deeper.
The broth you made for the noodles, is the same one my grandmother taught me, but it was for a chicken and ham pie. The broth with a roux was used to make the sauce in the pie, the remaining broth was for ham based soup with any odds and sods leftovers added. Never used shiitake mushrooms in the pie just regular white button ones. I'll give this recipe a try, but with a tweak of using tumric to add the earthy flavour as that is what i have, afew more chicken thighs for the pie. Curious how the fish sauce and tumric will work in the pie, may add afew prawns as well. Thanks you for the recipe, brought back fond memories of cooking with oma and inspired me to tweak her recipe. Take care God bless.
Fish sauce is used as substitute for salt. Coz it's salty. And is easy to control compared to using salt. I love using it on Bulalo (it's like a beef stew with bone marrow), pork nilaga (it's like a pork stew with lot's of broth) and chicken tinola( which is a boiled chicken with tons of broth too). Though the smell is really intimidating. Normally fish sauce is used as a dip just add kalamansi juice and chilli or just kalamansi if you're not a fan of chilli.
Dear Sheldon, you are my new favorite! I would like to adopt you as my brother, then we can cook noodles, and pay honor to your wonderful mom! She would be so proud of you!
Miki are basically fresh egg noodles in the Philippines. The miki noodles Philippines are just like chowmein noodles. The soup looks like what we call chicken mami (chicken noodle soup basically)
REPRESENT ❤️ I always see miki noodles in the fresh noodle section but never knew how it was cooked. Thank you so much for this! I love this guy so much 🥰 this recipe is definitely on my to do list.
"Mom ! miki noodles " ...awesome ! what a cool humble dude ! more episodes with him please and agree with Dan Smoke- him and Matty would be a great pairing.
I could literally binge-watch HOURS of this guy cooking tennis shoes and golf balls. If ever there was a chef I wanna have a beer with .... THIS is the one!!!
Back here in Cebu PH, Miki is a type/variety of noodle we use for pancit canton/pancit guisado. Awesome to learn about this dish from Sheldon and Munchies, this seems perfect when your sick or nursing a hangover! Salamat kaayo, Sheldon :)
Love how he looks up to his mom when he’s done cooking. That’s something you’ll never stop doing when you lose a woman that meant so much to you. I still do that for my mom to this day.
Great dish buddy..im a filippino chef..lomi is my kinda super dish..but preppin it on your own wan and using a chopped up flat white noodle..way beyond pinoys lomi noodles limit..which i think is bright idea..combining such ingredients of what you want..
Miki is more like an ilocano dish. Most filipinos that go to hawaii are also ilocano so his mother would most probably be from ilocos. Miki's a simple dish and I agree that most flavors come from the soup/broth. We use atsuete to give the soup that orange kind of color. A simple dish that only needs some chicken meat, noodle, the stock, and some seasonings and to top it off with some chicharon and chives and hard boiled egg.
So glad he's bringing lesser known but awesome Pinoy food to the scene! Why do his miki noodles look better (flatter) than what we get in the Philippines 😭 Edit: Oh he didn't actually use legit miki noodles, he used chow fun.
My mom is Ilocana and I grew up in Quezon City. Thie recipe presented here looks like a tweaked Miki, which the cook acknowledges. I'm not sure if there's a real Miki noodle in Hawaii, but I guess there's enough Ilocano population there for them to have one. Personally, I want to taste a tweaked Miki for myself using seafood instead of the usual Bagnet. Anyway, the food presented on this video looks realltly delicious.
Oh my gosh I’m a glutton for miki noodles soup 😍 I swear I could have three bowls of miki and not get tired of it! I especially love it when the soup is more red becoz of more anatto
He may come across as a smiling, humble, simple guy, but his choices of flavor are as complex as some of the more snooty chefs that come on here. Dude is a great and knowledgeable chef, you can just tell
My fam always whips out trays of miki noodle soup in styrofoam cups or bowls once fam parties run late and cold. I'd love to try his version sometime....I get tired of the shredded chicken too, lol.
think again. google "Aloha Poke" and read about how a company trademarked a Hawaiian word + dish and sent cease and desist letters to any existing Hawaiian companies (many of them local owned businesses) who are operating under the same name
Marco Sarandi sounds like what Starbucks did with coffee. Not so much trademarked the word macchiato but people come into my coffee shop all the time ordering it expecting it to be an ice caramel latte when it's really just a dot of milk foam over an espresso shot.
miki actually refers to the type of noodle itself. my city has a dish called batchoy, kinda like a filipino ramen. you can choose what kind of noodle to go with the broth. sotanghon - glass noodles miswa - very thin wheat noodles bihon - rice/mung bean vermicelli and miki - thin egg noodles
