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.
- 300 grams pork kidney
- 1/4 kilo pork Lapay (spleen)
- 1/4 kilo pork tenderloin
- 200 grams pork liver
- 1 tablespoon ginger, cut into fine strips
- 1 head garlic, minced
- 1 medium onion, minced
- 5 cups water (or chicken broth if you use chicken meat) salt and pepper to taste
- 3 tablespoons patis
- 200 g. fresh miki, washed
- spring onions, chopped
- toasted garlic (fried separately)
- 1/2 cup pork cracklings or chicharon, pounded to your preference
- whole raw egg for each bowl serving
- 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.
- Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- 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.
- Remove pork, chicken and liver from the pot, drain and let cool.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- 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.
- Serve immediately.
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