The reason this dish is called Belinda’s Batchoy is not because its a new recipe but because it is cooked a bit different from the usual batchoy we know. This recipe doesn’t have pork blood and when it comes to animal innards (internal organs), boil them first, then rinse (yes, rinsing them), to remove all the scum that has collected on the organ meats and on the liquid used for boiling. This is not your typical greasy Batchoy..but it has the same usual ingredients but with less scum and grease.
There is nothing I hate more in food than full of scum broth and food saturated in grease. That doesn’t make for an appetizing or delectable presentation. This recipe is for people who doesnt like a lot of grease and scum on soup. Nevertheless, you can still opt for the original Batchoy ng Kapampangan recipe.
2 tablespoons oil
3 cloves garlic, minced
1 medium onion, sliced thinly
1/2″ ginger root, cut into strips
1 cup diced cooked beef meat (I used beef loin)
1/2 cup diced beef liver (boiled & rinsed)
1/2 cup diced pork liver ( boiled & rinsed)
1/4 cup diced pork kidney (soaked in a little vinegar & salt to remove smell, then boil & rinse)
1 tablespoon fish sauce
1 teaspoon salt
1/8 teaspoon pepper
3 ounces misua (soft vermicelli)
2 beef bouillon cubes
3 green onions, minced
5 cups water
Fried garlic for garnish (optional)
Using a medium pot, heat oil, saute garlic, onions & ginger for about 2 minutes. Add beef meat, livers & kidney and stir fry for about 3 minutes. Add the fish sauce and stir fry for 2 more minutes to flavor the meats.
Add water and bring to a boil. Season with salt & pepper. Add the beef bouillon cubes. Lower heat and simmer for 10 minutes.
Add misua and cook for 1 minute. Remove from heat. Garnish with the green onions and fried garlic.