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.

Batsui (Batchoy ng Kapampangan)

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:

• Chicharron, crushed
• Chopped garlic, fried
• Chopped spring onion

INSTRUCTIONS:

1. In a large pot, heat the oil and sauté the garlic, onions and ginger until the onions are transparent, about 2-3 minutes.
2. Add the pork meat, spleen, and kidney and stir-fry for 5 minutes or until brown.
3. Add the broth or water, fish sauce, salt and pepper and bring to a boil.
4. Add the slices pork blood and lower the heat, cover, and simmer for 25 minutes or until meat become tender.
5. Add 2 oz. of thin noodles (Misua) to the soup in the last minute of cooking.
6. Garnish with chopped green onions, fried garlic and crushed chicharron.
7. Serve hot with or without rice.

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