Batchoy

Batchoy or Bachoy, a popular noodle soup originated in La Paz, Iloilo city, is one of my favorite soup especially when it's rainy season. Batchoy is cooked with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles.

Yummy Batchoy
Preparations:
- 1/2 cup sliced pig's lapay
- 1/2 cup sliced pig's kidney
- 1/2 cup sliced tenderloin
- 1/2 cup sliced pig's liver
Fry meat until brown. Set aside.
Saute the following:
- 2 segments chopped garlic
- 1 chopped onion and
- 1 small piece ginger, cut in fine strips
Add the fried mixture then add
- 1 tbsp patis (fish sauce)

Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender.

This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sliced hard-boiled egg or raw egg cracked on top.