Sunday, October 2, 2011

My version of Batchoy

Due to insistent public demand, I'm sharing my recipe of Batchoy. In deconstructing this fare, I've tried to remember the different versions of La Paz Batchoy I've tasted in Taft Avenue and Leon Guinto. So here is my version. 

My version of Batchoy
Serves 3-4 persons
2 tablespoons garlic, minced
1 small shallots, chopped
2 tablespoons vegetable oil
250 grams beef shank, diced and include bones in boiling water
80 grams pork liver, diced
80 grams pork shoulder, diced
1.5 liters water or beef broth
2 pieces Beef Cubes (omit if using beef broth)
300 grams miki, washed
Salt & pepper to taste
2 tablespoon spring onions, chopped
¼ cup chicharon bits
1 tablespoon toasted garlic bits
2 hard-boiled eggs, sliced

  1.  .      Saute shallots and garlic in oil.
    2.      Add the beef shank, pork shoulder and liver. Saute for a minute.
    3.      Add water, salt, pepper and beef cubes, and then bring to a boil. Reduce heat to simmer and cook until the pork and beef are tender. (It’s better to use a pressure cooker to reduce the cooking time).
    4.      Add the miki noodles. Let this simmer for 3 minutes.
    5.      To serve, put miki noodles in a bowl topped with pork and beef pieces the pour the broth into the bowl.
    6.      Top with spring onions, chicharon bits, toasted garlic and sliced hard-boiled eggs. 

 It's perfect for the rainy weather. 

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