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Aug 3, 2015

Batchoy Recipe

Jan Paula Plamenco     8/03/2015  No comments

This is my simple Batchoy Tagalog. Simple but very delish! Kids love it. My sisters love it, too.

This recipe is a noodle soup made with sliced pork, liver and noodles. In this recipe, I used misua. Misua is a very thin chinese noodles made with wheat flour. And cooking this kind of noodles usually takes just 2 minutes.

Batchoy is actually more similar to Tinola in cooking method. It is made up of pork and pork innards like kidney, liver and heart, even pork blood. On the other hand, my version is more simple and I only used sliced pork and liver. I always use pork belly and I always omit the pork blood and some innards because my two young kids like it more without those ingredients. But don't worry, this is still a very delicious Batchoy Tagalog. I am assuring you that! :) It's a must-try :)


INGREDIENTS:


- 1 kilo pork belly, sliced
- 1/4 kilo pig liver, sliced into strips
- 1 large onion, diced
- 1 head of garlic, minced
- 1 medium sized ginger, sliced into strips
- 7 cups water
- 2 small packs of misua
- 1 bundle dahon ng sili (chili leaves)
- 4 tbsp fish sauce
- all in one seasoning granules
- salt and pepper to taste
- 1 teaspoon sugar




COOKING PROCEDURES:


1. Saute garlic, onion and ginger in a casserole.
2. Add pork, cook for 3 minutes.
3. Add liver, cook for 2 minutes.
4. Add patis, simmer for 5 minutes.
5.Add water and cover. Let it boil and Cook for 15 minutes.
6. Add chili leaves and all in one seasoning granules. Cook for 5 minutes.
7. Add salt, pepper and sugar to taste. Add miswa and cook for 2 minutes.


Serve hot and enjoy! :)




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