Monday, March 2, 2009

La Paz Batchoy

Soup perks up every meal and serves as a great appetizer. 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.

  • 2 tbsps. cooking oil
  • 1 head garlic, minced
  • 1 medium onion, minced
  • 200 g. pork kasim, boiled & cut to strips
  • 1 Pork Broth Cube, crushed
  • 2 cups pork broth
  • 2 cups water
  • 150 g. fresh miki, washed
  • 100 g. pork liver, cut to strips
  • spring onions, chopped
  • chicharon, pounded (optional)

1. Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.

2. Add onion, pork strips and Pork Broth Cube, cook a few min.

3. Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.

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