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November 20, 2008
BATCHOY INGREDIENTS
1 head garlic, crushed
2 medium-size onions, sliced
1/2 kilo pork, sliced into strips
1/4 kilo pork liver, sliced into strips
1 green papaya, sliced into strips
1 finger pepper
2 packs misua noodles
cooking oil
4 cups water
sugar to taste
pepper to taste
2 tbsps. fish sauce
BATCHOY PROCEDURE
1. Heat oil and saute garlic, onion and pork. Saute for 5 to 10 minutes.
2. Add water and all the other ingredients except the misua noodles.
3. Season with sugar, pepper and fish sauce according to taste. Allow to simmer until cooked.
4. Add the misua noodles and continue to simmer for 5 minutes more.
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4 responses to "BATCHOY"
This is a good recipe. It taste very good. It is better than Lapaz bachoy who tastes like beef mami only
You gotta serve it while its hot..
I was taught to do it a bit differently: we sauteed the pork in garlic, onion and ginger, and while the pork is cooking, we already add the patis/fish sauce. THEN the broth and the misua. The ginger gives it an interesting twist. You might wanna try it. ^_^
Putting a twist to one of my favorite food,I don’t buy it .Im a pure illonggo and saying this is better than lapaz batchoy.come on.
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