August 20, 2013

Batchoy ala Chemist Dad

Batchoy ala Chemist Dad
I learned how to cook this dish when I was in high school. I know there are many ways how to cook this soupy dish. This is perfect for the rainy days.

You will need:
500 grams pork innards (heart, pancreas and liver) cut into strips
200 grams pork lean meat, cut into strips
1 thumb-sized ginger, minced
1 medium-sized onion, minced
200 grams miswa noodles
Salt and pepper to taste
Here’s how to do it:
Sauté onion and ginger then add in pork innards and lean meat until meat turned light brown. Add about 4-6 cups of water and bring to boil. Add salt and pepper depending on your preference. Lower the heat and simmer for about 15 minutes. Add misua noodles and simmer for another 5 minutes or until noodles are cooked. Serve while still hot.

You can add spring onions and pork crackling (chicharon) as garnish before serving.
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