Buko Batchoy of Iloilo is the new rockstar of Filipino soup, its a batchoy with a twist. This Batchoy inspired soup is served with miki, fresh buko strips, buko juice, pork meat and toasted garlic in fresh cracked coconut Shell/bowl.
It’s the number one soup in Iloilo that warms every ilonggo stomach and can satisfy every sweet tastebuds. If you want to try and have a sip of the original number one noodle soup, you may also try it at Lars Buko Batchoy eatery at Mandurriao, Iloilo City.
Buko Batchoy
INGREDIENTS:
450g fresh pancit miki, (precooked)
1/2 cup cooked pork liver, (chopped)
1 cup cooked pork meat, chopped (or leftover)
3 cups coconut (buko) meat, shredded into strips
3 tbsp spring onion, minced
3 tbsp toasted fried garlic, for extra flavor
3 buko juice broth
3 boiled eggs
salt and pepper, to taste
3 coconut shell that will serve as bowl
INSTRUCTIONS:
1. Place the fresh miki in the coconut shell. Add the pork, liver, fried garlic, spring onions and pepper. Add the buko strips.
2. In a pot, add buko juice and bring it to a boil. Pour hot buko juice broth into each coconut shell.
3. Add boiled eggs while the soup is super hot. Garnish with chicharon (pork crackling) and chopped fresh spring onions.
Serve and enjoy!
Servings: 3