Batchoy Recipe – If you are a fan of noodle dishes, you’ll find no shortage of options to try in Filipino cuisine. Some of these options include Pancit Malabon and Lomi. For a heartier option, you need to try Batchoy. Batchoy, also known as batsoy, is a flavorful noodle soup. This traditional dish consists of a rich chicken stock base, tender pork offal, delectable crushed pork cracklings, beef loin, and round noodles.
Among the different variations, the renowned La Paz Batchoy specifically hails from the district of La Paz in Iloilo City. Aside from this, Quezon province in the Philippines has a special version of Batsoy Tagalog called Bombay or Bumbay. It gets its name from the banana-leaf pouch that looks like a Sikh turban. This dish includes finely chopped and seasoned pork offal wrapped in banana leaf and boiled. The pouches are served with the tasty cooking broth, making it a delightful and aromatic culinary treat.
For the classic version of the dish, here is one batchoy recipe to test:
Batchoy
Ingredients
- 1 tablespoon canola oil
- 1 onion thinly sliced
- 4 cloves garlic minced
- 2 thumb-sized ginger minced
- ½ pound pork tenderloin cut into strips
- ¼ pound pork heart thinly sliced (about 1 piece)
- 2 tablespoons fish sauce
- 6 cups water
- ¼ pound pork liver thinly sliced
- ¼ pound coagulated blood drained and cubed
- 1 pinch salt add to taste
- 1 pinch pepper add to taste
- 2 ounces miswa noodles
- 1 bunch fresh chili leaves with stems trimmed
Instructions
- In a large pot over medium heat, heat the canola oil. Add the onions, garlic, and ginger, and cook until they soften.
- Add the pork tenderloin and heart. Cook, stirring occasionally, until they are lightly browned.
- Pour in the fish sauce and cook for about 2 to 3 minutes.
- Add the water and bring it to a boil, skimming off any scum that floats on top.
- Reduce the heat, cover the pot, and let it cook for about 15 to 20 minutes, or until the meat is tender.
- Increase the heat to high and bring the broth to a rolling boil.
- Add the pork liver and cook without stirring for about 2 to 3 minutes. Then stir and continue cooking for another 2 to 3 minutes.
- Add the coagulated blood and cook without stirring for about 2 to 3 minutes. Stir again and continue cooking for about 8 to 10 minutes.
- Season the soup with salt and pepper according to your taste.
- Add the miswa noodles and continue cooking for 1 to 2 minutes.
- Finally, add the chili leaves, gently pressing them down into the broth. Turn off the heat, cover the pot, and allow the residual steam to cook the leaves.
Other Notes on a Batchoy Recipe
A Batchoy recipe is not the only thing versatile but also the ingredients involved, specifically the coagulated blood. In certain recipes, coagulated blood is used as an ingredient. There are two methods for incorporating it into the dish. The first method involves cutting the coagulated blood into pieces and adding it to a boiling broth without stirring for a few minutes to allow it to set. Alternatively, you can cook the blood separately by boiling pork blood in water until it becomes firm, then draining and cutting it into cubes. This cooked blood can be added to the soup during the final 10 minutes of the cooking process.
To test out other Filipino noodle and pasta recipes, you should check out our Pancit Buko Recipe and Vegan Filipino Spaghetti. For other soup recipes, you should test out Nilaga. If you want to try other noodle recipes, try our Pakistani Noodles Recipe. Otherwise, you can explore other noodle soup dishes like Chicken Sotanghon and Chicken Sopas.
