RECIPE: Batchoy Tagalog скачать в хорошем качестве

RECIPE: Batchoy Tagalog

Batchoy Tagalog is a soupy dish that uses pork meat and pig blood curd. Pig blood curd is a boiled coagulated pig's blood. The dish also has ginger and kinchay (Chinese celery) giving spicy and herb-y flavors to the broth. This dish is perfect for the rainy days. Ingredients 750 g pork shoulder, cubed 500 g pig blood curd, cubed 100 g misua noodles 1 bunch kinchay, stems and leaves separated and chopped 1 red onion, sliced 3 garlic cloves, minced 1 thumb ginger, julienned 2 tbsp cooking oil Salt and pepper Procedure 1. Prep the ingredients. Cube pork and pig blood curd. Separate kinchat stems from leaves and chop. Slice red onion, mince garlic, and julienne ginger. 2. In a pot, saute onion, garlic, and ginger in 2 tbsp of oil. Saute until onion is translucent and garlic is fragrant. Then add cubed pork and saute for about 2 minutes. Add stems of kinchay then pour in about 1 liter of water and season with salt and pepper. Cover and bring to a boil. Skim foamy bits when it starts to boil. Allow to simmer for 30 to 45 minutes or until pork is tender. 3. When pork is tender, add blood curd and bring to boil again and simmer for 5 minutes. After simmering add misua noodles, break into smaller pieces and stir. The noodles will soften instantly. Then turn off heat and add leafy parts of kinchay. 4. Serve hot and garnish with additional kinchay. Enjoy! #StoveBoi #HomeCooking #BatchoyTagalog