Batchoy Recipe Ingredients
■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
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