Beef batchoy with liver and bung is not your traditional batchoy. This dish is somewhat a crossover between La Paz Batchoy and Bulalo. I must say that this dish is so good and comforting. However, be forewarned that this is not for everyone, especially if you are a health buff or if you are trying […]
Who wants to try this delicious sisig?
This sisig dish that I made for lunch is one of the best sisig versions that I ever had. I am saying this not because I am the one who made it — it is really good.
Would you believe that this dish is composed of leftover meat and innards from the batchoy that I prepared the other day? Yes, it is true. I intentionally added more meat and innards to the dish (don’t worry, the batchoy recipe indicates the appropriate measurement) because I plan to make sisig out of the leftover as an experiment.
Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.
This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.
The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it.