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)
- 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)
- Chicharron, crushed
- 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 chicharron.
- Serve hot with or without rice.