BATCHOY

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     How to Cook Filipino Batchoy

     
     

     
     
     
     
     

     1. • 1
          Pour 12 cups of pork stock into a large cooking pot. Add one onion cut into quarters, half a head of crushed garlic, 1/2 tsp. shrimp paste, 1 tbsp. crushed peppercorns, 1 tsp. soy sauce, 1 tbsp. sugar, 2 tbsp. Worcestershire sauce and a pinch of salt. Stir all the ingredients together. Bring the mixture to a boil and reduce the heat to a simmer.
        • 2
          Boil water in another pan to blanch the shrimp. Blanch by plunging the shrimp into the boiling water and removing them after one minute. Put the shrimp into cold water straight away to stop the cooking process. Drain the shrimp and set them aside.
        • 3
          Add the chicken, pork and liver to the large simmering pot. Simmer for a further 25 minutes.
        • 4
          Remove the chicken, pork and liver from the broth with a slotted spoon. Cover the meats and set them aside.
        • 5
          Simmer the broth for about 10 to 20 minutes longer. Add salt according to your taste.
        • 6
          Cut the chicken, pork and liver into small strips.
        • 7
          Add some oil to a frying fan. Saute three cloves of chopped garlic until golden. Set the garlic aside.
        • 8
          Prepare noodles according to their specifications, and put them into a serving bowl. Take the broth off the heat and pour it through a strainer. Pour the resulting liquid broth over the noodles.
        • 9
          Arrange the meats on top of the noodles. Sprinkle spring onion, fried garlic and chicharon on top to garnish. Serve the dish immediately.