Batchoy, a soup made of pork or beef innards in beef broth and mami noodles is usually associated with the famous La Paz batchoy of Iloilo. But there's another version of this soup which is much simpler but as tasty. I was trying to recall the name of that soup that my mom used to make at lunch time but I realized that it was never mentioned. It was "sabaw ng sotanghon na may sayote", and that's about it. So as usual, google...google...google. What comes near is Batchoy Tagalog, same soup but with patola and misua noodles. I just had to call my aunt and ask after describing it..."ah, bachoy ya yan (or something to that effect, lol!). Hmm, okay, so it's Pampanga's version of bachoy (with no"T"). Gave a bowlful to a finicky 7 year old kid. The verdict? He wanted more! Whoohoo!
Ingredients:
(serves 15-20 people depending on how much soup you want)
Procedure:
Ingredients:
(serves 15-20 people depending on how much soup you want)
- 250 grams chicken innards (liver, heart, etc...), cut into thin strips
- 500 grams lean pork, cut into thin strips
- 1 big sayote, cut into strips
- 1 medium onion, chopped
- 5 cloves of garlic, cut into strips
- 1 big thumb of ginger, cut into strips
- a pinch or 2 or annato powder
- 5 cups of water or broth
- 100 grams of sotanghon (cellophane noodles) ( you can add more)
- salt and and pepper to taste
- fish sauce for added flavor
Procedure:
- Saute the strips of ginger, onion, and garlic in a big swirl of cooking oil. Stir until fragrant.
- Add the chicken innards except the liver. Mix until half-cooked.
- Add the pork strips and mix until half-cooked.
- Add the chicken liver last and mix everything gently.
- Add the water or broth together with a pinch or 2 of annato powder.
- Simmer in low-medium fire until boiling.
- Remove the scum on the surface of the soup.
- Add the strips of sayote and lower the fire.
- Season with salt, pepper, and fish sauce.
- Simmer until the sayote strips are half-cooked.
- Serve hot.