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

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