How to Cook Caldo/Sabaw of Lapaz Batchoy? || Lovfaiho Version скачать в хорошем качестве

How to Cook Caldo/Sabaw of Lapaz Batchoy? || Lovfaiho Version

Batchoy is a Filipino noodle soup which originated from La Paz in Iloilo, my province, in Panay Island. Broth is locally called " Caldo " it is the collaborative taste of ingredients cooked and simmered for almost 2 hours. Caldo is the soul of Batchoy because you can serve noddles with this only and enjoy the taste of the Batchoy without add-ons ingredients like egg, chicharon, spring onions etc. To make a perfect Caldo, all ingredients are well cleaned, proportionally measured, simmered and cooked til all ingredients release its intense taste or a broth. Pork head (skull), bone marrow, extra bones and pork pata or hita are used to have a rich meaty “Caldo”. Every locals or municipality in our province has their own unique style. So here in this video, you’ll find out how I follow my Mom’s style in preparing Batchoy Caldo we serve in our family gathering. Kindly watch video til end for the list of recipe and complete procedure and tips. Please like, subscribe and don’t forget to hit the notification bell for more yummy recipe videos uploads. Thanks for watching. Stay safe. God bless you.