Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy are sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste – like what I did.
Try this Batchoy recipe and let me know what you think.
- 1 lb miki noodles, boiled for 1 minute and drained
- 1 lb pork
- 1 lb pig’s intentesines; cleaned, boiled, and sliced
- 1/4 lb pig liver, sliced into strips
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon shimp paste (bagoong or guinamus) * optional
- 1 teaspoon onion powder
- 1 cup pork cracklings (chicharon), crushed
- 3 tablespoons spring onion, chopped
- 1/4 cup toasted garlic
- 7 cups water
- Boil water in a cooking pot.
- Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
- Add the pork and cook until tender (about 30 to 45 minutes)
- Put-in the intestines and liver, and then cook for 6 to 10 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork into strips.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
- Serve hot. Share and enjoy!
Number of servings (yield): 6