Pork Recipes · Soups

Batsui (Batchoy ng Kapampangan)

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Batsui (Batchoy ng Kapampangan)
Batsui (Batchoy ng Kapampangan)

Batsui or Bahchwee is a kapampangan soup dish, a ginger-flavoured soup consisting mainly of pork meat, blood, kidney and misua or fine noodles thrown in.

Ingredients:
1/2 cup sliced pig’s lapay (pancreas) or spleen
1/2 cup sliced pig’s kidney, (white outer membrane removed and diced)
1/2 cup sliced pork tenderloin, (diced)
1/2 cup block pork blood, sliced and diced
2 cloves garlic (minced)
1tbsp vegetable oil
1tbsp fish sauce (patis)
1/2 liter of water or broth
1 medium onion, chopped
4 thumbs of ginger, cut into fine strips
Add the fried mixture then
1 tablespoon patis
Salt and pepper to taste
2 oz of thin noodles (misua)

Garnishing:
Chicharon, crushed
Chopped garlic, fried
Chopped spring onion

Instructions:

In a large pot, heat the oil and sauté the garlic, onions and ginger until the onions are transparent, about 2-3 minutes.

Add the pork meat, spleen, and kidney and stir-fry for 5 minutes or until brown.

Add the broth or water, fish sauce, salt and pepper and bring to a boil. Add the slices pork blood and lower the heat, cover, and simmer for 25 minutes or until meat become tender.

Add 2 oz of thin noodles (misua) to the soup in the last minute of cooking.

Garnish with chopped green onions, fried garlic and crushed chicharon.

Serve hot with or without rice.

 

Source:

Eksite

Photo courtesy of Cabalen Yopyop Angeles

Batsui (Batchoy ng Kapampangan)
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