Monday, October 1, 2012

BATCHOY


How to cook Batchoy- This dish is a very Filipino food and everybody would love it during cold season. This is one of the dishes I would love to eat when it rains because I love its hot soup combined with the delicious tastes of pork and liver. Batchoy originated in the Vizayas but I don’t exactly know what province it originated. Batchoy became very common in the Philippines and some other Asian countries because we know that Asians are fond of noodle dishes. Many noodle lovers don’t know how to cook Batchoy so I thought I would post my recipe here. Everone can add a twist to it. Add some additional ingredients that is commonly used in cooking noodles. This recipe is just an easy and simple Batchoy or you can say this is a beginner recipe but you would not want to add a twist to it maybe because you would not want to ruin the taste. Here is the recipe:


HOW TO COOK BATCHOY

Ingredients
1 kilo of Canton noodles
½ kilo of pork
½ kilo of pig’s liver (chopped into ¼” x ¼ “)
4 teaspoon of salt
1 cup of spring onions (chopped)
1 teaspoon of freshly ground pepper
2 cups of Chicharon (crushed)
2 heads of garlic (crushed)
15 cups of water

Cooking Procedure
  1. In a pan, heat oil and saute garlic until golden brown. Set aside.
  2. In a pot, boil water. Add pepper and salt. Simmer for 2 minutes.
  3. Add the pork. Simmer until the pork is cooked.
  4. Add the liver and simmer for 10 minutes.
  5. Add the Sauteed garlic and Canton noodles and simmer until the noodles are cooked.
  6. Scatter spring onions and Chicharon over the noodles when serving.

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