ILOCANO BATSO with HEBI and PORK BELLY │ Ginisang Upo with Atsuete


ILOCANO BATSO with HEBI and PORK BELLY │ Ginisang Upo with Atsuete

This Batso or Bacho is cooked with Hebi or Hibe (semi dried small shrimps).
This Ilocano Ginisang Upo recipe is also cooked with diced pork belly.
I used annatto seeds that were particularly bought at the wet markets.
The seeds are almost black red in color but the annatto water extract is actually blood red. Compared to the orange colored annatto seeds that are sold in the supermarkets. Hebi is actually a cheaper alternative to fresh shrimps. The upo has to be cooked half cooked, do not overcook the vegetables. You do not want a mushy texture. Once the upo start to cook take it out from the heat. Best used annatto water if the seeds are available in your area. Ideally the annatto water is added as soon as the diced upo is added. The annatto besides the nuclear red color, the flavor or aroma of the annatto makes the batso unique because of that nutty flavor. Ingredients: 1 medium size upo, diced, small size 2 pork belly strips, about 1/2 kilo, diced or cut into thin strips 1/3 cup hebi, soaked with water, then drained 1/3 cup of dark annatto seeds to make about 1/2 cup annatto water 1/2 head garlic, chopped 2 medium size onions, chopped 3 to 4 medium sized tomatoes, chopped 1/3 cup fish sauce salt to taste cooking oil chopped spring onions for garnish

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more