Difference between revisions of "Batchoy"
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# Garnish with [[green onions]] serve hot. | # Garnish with [[green onions]] serve hot. | ||
| − | [[Category:Filipino Meat Dishes]] | + | [[Category:Filipino cuisine]] |
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[[Category:Miswa Recipes]] | [[Category:Miswa Recipes]] | ||
[[Category:Kidney Recipes]] | [[Category:Kidney Recipes]] | ||
Revision as of 10:37, 9 May 2012
Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with pork innards, crushed pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.
Ingredients
- 1 tbsp oil
- 1 clove garlic, minced
- 1 medium onion thinly sliced
- ½" gingerroot cut into strips
- ½ cup diced cooked pork meat
- ½ cup diced pork liver
- ¼ cup diced pork kidney
- 4 cups stock used for boiling meats
- 1 tbsp patis (fish sauce)
- 1 tsp salt
- ⅛ tsp pepper
- 2 oz misua or vermicelli or fine rice noodles (about 1 cup)
- 2 green onions, minced
Directions
- In a medium saucepan, heat oil, sauté garlic, ginger and onions for two minutes.
- Add pork, liver and kidney.
- Stir-fry for 5 minutes.
- Add meat stock and bring to boil, season with patis, salt, and pepper.
- Lower heat, cover and simmer for 10 minutes.
- Add misua, cook 1 minute, and remove from heat.
- Garnish with green onions serve hot.
