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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Monday, October 7, 2013

    Bachoy


    A comfort food that I grew up with, every time my mom and I went for shopping in our town, we dropped by at a snack center and order this bachoy, as in every weekend :-). This is just simple, my version, I will make the La Paz Bachoy soon, that one is the best!

    Ingredients for 4 servings:
    1/2 kilo pancit ( blanced)
    1/2 kilo pork ribs ( buto buto)
     12 cups water
    1 onion
    1/4 teaspoon whole black pepper
    1/2 piece pork heart ( boiled and sliced into strips)
    1/4 kilo pork belly ( fried and sliced into small pieces)
    1 cup crushed chicharon ( pork crackling)
    1/4 cup spring onion for garnishing
    1/4 cup toasted garlic for garnishing
    eggs ( optional)
    salt tot taste
       
    Some of the ingredients

    Procedure:
    1. In a pot put the pork ribs  onion, whole black pepper and salt then allow to boil for a delicious soup for our bachoy. When it is ready, arrange all the ingredients in a serving bowl equally divided into servings ( noodles, pork heart, pork belly, chicharon, garlic, spring onion,) You can crack an egg if you want. Scoop the boiling soup from the ribs and pour it over the servings.

    2. Serve it immediately and enjoy.

    Note: There is no fresh pancit when I cooked this, so I just used instant noodles, without the flavoring, I cooked it and drained.You can remove the meat from the ribs and add to the servings.
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    4 comments:

    1. add mo pa ng Patis at bagoong (shrimp Paste) luto naming ilonggo ito…

      ReplyDelete
      Replies
      1. Thanks for the suggestion, I will try it :-)

        Delete
    2. The Original Batchoy of Iloilo ingredients:

      - Beef Shank (With bone Marrow)
      - Pork neck bones
      - Pork Shoulder
      - Chicken bones for stock
      - Pork Liver
      - Pork small intestines
      - fish bagoong or crushed shrimp heads
      - Garlic minced
      - Scallions
      - Shallots
      - Chicharon
      - Miki (specifically Round Egg noodles)
      - AJINOMOTO (I would like to say this as optional)

      How to cook:

      Broth
      - In a pot brown some garlic and take out
      - Sautee the bagoong and shallots
      - Add the meat (beef, pork bones, chicken bones etc) and sautee for a bit
      - Add water, boil and turn to simmer
      - Once the pork shoulder, liver and intestines are done take out from the pot, drain and set aside
      - Continue to boil the bones for 2 hours, add fresh garlic, sea salt and msg
      * sachi twist: fry or grill the liver insted of boiling and top the noodles with it later

      Noodles and toppings
      - Cook egg noodles according to packaging, drain and transfer to bowl. In Iloilo the Miki is already cooked so you just rinse it.
      - chop the pork shoulder, liver and intestines and top the noodles with it
      - Chop some scallions, crush the chicharon and top noodles with it
      - add the crunchy browned garlic and pour broth over it. If desired add the bone marrow to your bowl.

      ... ENJOY!!!

      ReplyDelete
    3. Thanks for sharing I appreciate it a lot :-).

      ReplyDelete

    Item Reviewed: Bachoy Rating: 5 Reviewed By: Melys Kitchen
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