Difference between revisions of "Batchoy"
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 [[green onion]]s, minced | * 2 [[green onion]]s, minced | ||
| − | == | + | == Procedures == |
# In a medium saucepan, heat [[oil]], sauté [[garlic]], [[ginger]] and [[onion]]s for two minutes. | # In a medium saucepan, heat [[oil]], sauté [[garlic]], [[ginger]] and [[onion]]s for two minutes. | ||
# Add [[pork]], liver and kidney. | # Add [[pork]], liver and kidney. | ||
Latest revision as of 07:09, 14 July 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
Procedures
- 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.
