Scribd
Upload
177 views2 pages

Authentic Batchoy Recipe Guide

This document provides a recipe for Batchoy, a Filipino noodle soup. The recipe includes instructions to boil miki noodles and pork, intestines, and liver for 30-45 minutes in a broth made with salt, sugar, onion powder, black pepper, and shrimp paste. The cooked meats are then arranged on top of the noodles in a bowl and broth is poured over. The soup is garnished with spring onions, toasted garlic, and crushed pork cracklings and served hot.

Uploaded by

Lloyd Sison Bancairen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
177 views2 pages

Authentic Batchoy Recipe Guide

This document provides a recipe for Batchoy, a Filipino noodle soup. The recipe includes instructions to boil miki noodles and pork, intestines, and liver for 30-45 minutes in a broth made with salt, sugar, onion powder, black pepper, and shrimp paste. The cooked meats are then arranged on top of the noodles in a bowl and broth is poured over. The soup is garnished with spring onions, toasted garlic, and crushed pork cracklings and served hot.

Uploaded by

Lloyd Sison Bancairen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Batchoy Recipe

Prep Time10 minutes


Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings6
AuthorVanjo Merano

Ingredients
 1 lb miki noodles boiled for 1 minute and drained
 1 lb pork
 1 lb pig's 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

Instructions

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!

You might also like