My BATCHOY VIAND (ULAM not NOODLES)

Batchoy has two meanings in Philippine cuisine. When you go to the market and ask the pork vendor for batchoy, you will get a combination of lomo, lapay, bato and atay. But batchoy also means a soup dish made with this combination of meat. Batchoy= contention states that the word may have originated from the Chinese “Ba-chui” meaning “pieces of meat” is a noodle soup which originated in the district of La Paz, Iloilo City in the Philippines. As with most noodle dishes in the Philippines, batchoy may have been first concocted by Chinese immigrants.
So, this RECIPE is my VERSION never compare it to others. Just to give an idea to you!

YOU NEED…….

* 1 kg Batchoy, combination of pork belly, pork spleen (lapay) and pork liver (atay)
* 1 bunch of pechay
* 2 pcs. big spring onion
* 6 cloves garlic
* 1 big onion
* 2 thumb-sized of ginger, cut into sticks
* ground pepper
* some vegetable oil
* for seasoning…”patis” (fish sauce)

HOW TO…….

1.) Heat some vegetable oil in a pan, stir fry the pork liver for about 3 to 4 minutes and set aside.

2.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and pork spleen. Season with patis. Add soup stock or broth. Cook over high heat, stirring often, until all the meat is cooked through (usually, ten minutes is enough).

3.) Then add the pork liver and pechay, continue cooking for 5 minutes. Add patis or salt if necessary. Serve hot with rice.

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One thought on “My BATCHOY VIAND (ULAM not NOODLES)

  1. I was browsing for this ulam for today,,, because I was feeling nostalgic. My mom used to cook this ulam specially if one of us kids were sick,,, since I’m feeling under the weather I thought I’d prepare this,but my mom passed away before I was allowed in the kitchen by myself…..

    Just thought I’d share, my mom instead of pechay used wan suy (that’s the same as kinchay, right?). It gives the soup a very unique aroma and taste….

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