June 2, 2012
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The best batchoy I’ve tasted was of course, in Bacolod.  The sad thing is, it was a long time ago; I couldn’t remember the name of the restaurant where I had the delicious noodle soup.  I suddenly missed it and since it’s beginning to rain, I thought we’d have this.  Got the recipe from http://www.cooks-recipe.com.


For toppings:


  1.     In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  2.     Reduce heat and blanch shrimp until cooked.
  3.     Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  4.     Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more    stock if necessary.
  5.     Remove pork, chicken and liver from the pot, drain and let cool.
  6.     Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  7.     Slice the pork, chicken and liver into thin strips and set aside.
  8.     Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  9. Serve immediately.



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