According to Wikipedia, Batchoy’s origins can
be traced to the district of La Paz, Iloilo City in the Philippines, hence it
is oftentimes referred to as La Paz Batchoy.
Since it is a weekend, we thought of
cooking our own version of Batchoy kapampangan style (I was craving for a soupy
main course earlier). This was introduced to me by my wife through her
grandmother. This batchoy is made from
pork loin, pork liver, miswa (a very thin variety of salted
Chinese noodles made from wheat flour), Patola, lots and lots of ginger,
kintsay or Chinese celery, garlic and onion.
Try this and am sure you
will definitely crave for more! PM me for the complete recipe and procedures.
Enjoy!
Mis-en-place
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