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.
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)
Chopped garlic, fried
Chopped spring onion
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.
Photo courtesy of Cabalen Yopyop Angeles