Batchoy Tagalog
Batchoy Tagalog is not similar to the La Paz batchoy of Iloilo. The Tagalog version is more similar to tinola in cooking method. Batchoy Tagalog is a soup dish made up pork loin and pork innards like kidney, spleen, liver and heart sautéed in ginger, garlic and onion. Pork blood is also added to the dish. Misua noodle is used instead of miki noodle. The pork blood is added in liquefied form which result a murky black soup dish that is un appealing to those who are not familiar with this delicious dish.
Here is my version of a more subdued batchoy Tagalog, in terms of visual appearance. Pork innards will also contribute on the murky color of the dish especially the spleen and liver, so I omitted the pork innards. Beside they are probably not readily available at some part of the globe. Pork blood is an essential ingredient, I have to use coagulated pork blood and pre-boiled to a firm solid, rinse and cut into cubes. Now you have good batchoy Tagalog that is visually appealing as well. However should pork blood is not available or you do not like at all then it could be omitted all together and still have an acceptable batchoy Tagalog.
Ingredients:
1 kilo lomo, pork loin, sliced
1/2 k. pork innards, kidney, spleen, liver (optional)
1 bowl coagulated pork blood, boiled, cut into cubes
1 small packet misua noodles
2 thumb size ginger, cut into strips
2 large size sayote, sliced
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 tsp. peppercorns crushed
1 bundle dahon ng sili, chili leaves
1/4 cup patis, fish sauce
3 siling haba
salt
cooking oil
Cooking procedure:
In a casserole sauté garlic, onion and ginger. Add pork (including pork innards if using) and patis, cook for 2-3 minutes or until meat change color. Add in 8 to 12 cups of water and peppercorns, bring to boil, simmer for 5-10 minutes. Then add in pork blood and sayote simmer for another 3 to 5 minutes until sayote are just cooked but firm. Add more salt if required. Now add in the misua noodles cook for another 1 to 2 minutes, add in siling haba and chili leaves and cook for another minute. Serve hot.
Hi,
ReplyDeleteOn Bachoy Tagalog, you forgot to include misua on the ingredients and instruction. But everything is allright as you said. Thanks.
Thanks to anonymous, recipe now rectified.
ReplyDeleteyour bachoy tagalog is outstanding. i'm from nueva ecija and we have another version that is adding straw mushroom to all the ingredients you mentioned.
ReplyDeletestraw mushroom and pork as main ingredients is a simpler but great recipe of bachoy. just add misua and chili leaves or spinach.
Thanks for sharing...
ReplyDeletewow tagal ko na hinahanap to. tanong ko lang po kung gano katagal pinakukuluan yung dugo? wala po bang kasamang tubig yun?
ReplyDeleteHi critome,
ReplyDeleteSa palengke ko nabili ang dugo kaya siguradong may halo na itong tubig. Mahirap makahanap ng pure na dugo lang sa palengke maliban na lang kong sariling "katay" ang baboy. Mga 3-5 minutes para siguradong luto and dugo.
na try namin to last week... super sarap. thanks talaga.
ReplyDeletehi batchoy is pnka pborito soup dish thanks sa recipe
ReplyDeletenasa no.4 ingd. yung missua di mo lang napansin...pero sakin parang di ko masyado gusto na ang sabaw may dugo ha..thanks anyways..
ReplyDeleteThis is a wonderful recipe! Thank you for sharing =).
ReplyDeleteMy dad doesn't like miswa but my mom does. I've had them both ways and MASARAP pareho!
I like how you pre-cooked the blood. I also enjoy pork/chicken blood sa batchoy when available.
Of course the recipes will be varied sa dinami-dami ng islands sa atin. I'm so happy to see more Filipinos blogging.
Maraming salamat again!
the best.... we really like it.... thanks
ReplyDeleteHi Annapet, thanks for the compliments and dropping by.
ReplyDeletemy mom just made some. with tofu and kintsay. :)
ReplyDeleteHi im here in al-khobar. Just want to share that I bought ROUND MISUA made in the Philippines. This is more yummy than the regular misua. I just dont know whats added to the ingredients. the brand is MR. KERNEL.
ReplyDelete