Batchoy Recipe
Ingredients
o
1 lb miki noodles, boiled for 1 minute and drained
1 lb pork
1 lb pigs intentesines; cleaned, boiled, and sliced
1/4 lb pig liver, sliced into strips
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup pork cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
1/4 cup toasted garlic
7 cups water
Cooking Procedure
1. Boil water in a cooking pot.
2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a
minute.
3. Add the pork and cook until tender (about 30 to 45 minutes)
4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
6. Slice the pork into strips.
7. Arranged the cooked miki noodles in a single serving bowl.
8. Place the strips of pork, liver, and intestine on top of the miki noodles.
9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
10. Serve hot. Share and enjoy!
1/23/2016
LomiRecipe
LomiRecipe
Preptime
Cooktime
Totaltime
10mins
45mins
55mins
Author:VanjoMerano
Serves:4
Ingredients
1lbmikinoodles
3clovesgarlic,crushedandminced
1mediumonion,minced
lbcookedKikiam(quekiam),sliced
lbpork,slicedintothinstrips
6to8piecescookedmeatballs
3tablespoonscassavaflourdilutedin3tablespoonswater
lbham,chopped
lbpigsliver,sliced
1tablespoonsfishsauce
1tablespoonsoysauce
1teaspoongroundblackpepper
6cupsporkorbeefbroth
1cupchicharon(porkcracklingsorporkrinds),pounded
1piecerawegg,beaten
2tablespoonsonionleeksorscallions,chopped(optional)
2to3pieceshardboiledeggs(optional)
2tablespoonscookingoil
Instructions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Heatacookingpotthenpourincookingoil.
Whentheoilishotenough,sautthegarlicandonions.
Putintheslicedporkandcookuntilthecolorturnsmediumbrown.
Addinthehamandliverthencookfor2minutes.
Addfishsauceandsoysaucethenstir.
Pourinthebrothandletboil.Simmeruntiltheporkstripsaretender(about20to30minutes)
Putinthecookedmeatballsandkikiamthensimmerfor3minutes.
Addinthegroundblackpepperandmikinoodlesthencookfor5to6minutes.
Addthecassavaflourdilutedinwaterandstirwell.Cookuntilthesaucethickens.
Turnofftheheatthenpourinthebeatenegg.Stirconstantlyuntiltheeggiswellincorporated.
Transfertoaservingbowlandtopwithchicharonandslicedboiledegg.Garnishwithonionleeks.
Servehot.Shareandenjoy!
NutritionInformation
Servingsize:4
RecipebyPanlasangPinoyathttp://panlasangpinoy.com/2010/08/23/pancitlomirecipe/
http://panlasangpinoy.com/easyrecipeprint/59390/
1/1
1/23/2016
PancitBatilPatong
PancitBatilPatong
Preptime
Cooktime
Totaltime
15mins
25mins
40mins
Serves:6
Ingredients
500gFreshMikiorHokkiennoodles
200gfattyporkbelly,slicedintosmallpieces
200gpremiummincedbeeformincedwaterbuffalo
2cupscrushedchicharon,youcanaddmoreifyouwant(recipehere)
headcabbage,sliced
100gbeansprouts
34cupschickenstock
cupsoysauce
fishsauce,totaste
1redonion,sliced
8clovesgarlic,minced
freshlygroundblackpepper
friedeggs
oil
Lime,Lemonorcalamansi
Instructions
1. Placewokinhighheatthenpouroilandaddbeefmince,stirfryuntilbrown,seasonwithsaltandthenset
aside.
2. Stillonhighheataddtheporkpiecesintothewokthencookuntilbrownonallsides.
3. Lowertheheattomediumthenaddhalfofthegarlicandonions,sautfor1minute.
4. Putheatagainonhighthenaddthefreshnoodles,1cupofchickenstockandsoysauce,carefullystirwhile
cooking.
5. Continuouslystirwhileslowlyaddingtheremainingchickenstockforatleast5minutes.
6. Flavourwithfishsaucethenstirinthebeansprouts.Removenoodlesfromwok,beansproutswillcookin
theremainingheatfromthenoodlesthenplaceonalargeservingdish.
7. Addoiltothewokthensauttheremaininggarlicandonions,addthecabbagesandstirfryfor2minutes,
seasonwithfishsauceandpepper.Removefromwokthenplaceontopofnoodles.
8. Spreadcookedmincedbeefontopofvegetable.
9. Spreadcrushedchicharonontopofmincedbeef.
10. Topwithcookedeggthenservewithlime,lemonorcalamansi.
RecipebyAngSarap(ATagalogwordfor"It'sDelicious")athttp://www.angsarap.net/2012/09/14/pancitbatilpatong/
http://www.angsarap.net/easyrecipeprint/66920/
1/1
PANCIT CABAGAN
Ingredients:
Pancit Cabagan, fresh - 1 kg
Pork Belly - 400 to 500 g.
French beans, sliced into strips
Carrots, sliced into strips
Chinese Cabbage, diced
Garlic, crushed and chopped - 10 cloves
Onions, diced - 2 medium
Black Pepper, ground
Water - 1/2 c
Vegetable oil - 3 tbsp
Salt - a dash
Sauce:
Soy Sauce (silver swan) - 15 tbsp
Magi magic Sarap - 2 tbsp
Fish Sauce - 2 tbsp
Brown Sugar - 2 tsp
Pork Broth or Water - 4 to 5 cups
Knorr Pork cube - 1 pc
cornstarch - 4 tbsp
Water - 4 tbsp
Cooking Procedure:
1. Heat oil in a wok then fry the pork fat until they turned almost brown. Saut the garlic
and onions in the same wok, then add the rest of the sliced pork belly. Pour water in it
and bring into a boil until the liquid evaporates and the pork fries in its own oil.
2. Blanch the pancit Cabagan. Drain the noodles.
3. Toss in all the vegetables and the noodles in the wok and stir fry them for a few
minutes. Season with a dash of salt and black pepper.
4. In a sauce pan, mix all the ingredients for the sauce and bring to a boil under medium fire
until the sauce thickens. Remove from fire.
5. Mix the thick sauce with the noodle and vegetables
