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Batchoy remains as a chart-topper in the list of loved local soups. Serve this and fall in love with the finest tastes of truly-Filipino dishes.
- 4 1/4 cups water
- 4 cups beef broth
- 1 tbsp fish sauce
- 2 tbsp white sugar
- 2 tbsp salt
- 1 tbsp ginger
- 1/3 kilo Monterey Pork Meat, cut into strips
- 1/4 cup Magnolia Nutri-Oil, Vegetable Oil
- 500 g fresh miki noodles
- 1 pack Monterey Chicharon
- 2 tbsp spring onions, chopped
- 2 tbsp toasted garlic
Blanch miki noodles in boiling water then set aside to drain.
Heat pan. Pour the oil. Add onions until wilted.
Add ginger and sauté for a few minutes.
Add in all the meats and cook for 5 minutes.
Pour in the water and simmer until the meat is tender.
Remove the meat and set aside.
Strain the liquid to remove the scum and impurities from the meat mixture. Reserve the liquid.
In a separate stock pot, prepare the beef broth by bringing 5 cups of water into a boil.
Add 2 beef cubes and allow to simmer until the cubes are dissolved.
Measure out 4 cups of broth and combine with 5 cups of water. This will serve as the soup base.
Season with salt, sugar and fish sauce.
Bring the soup into a simmer. Skim the impurities from the liquid.
- Season with salt and pepper.
Place Miki noodles in a bowl.
Put pork meat, liver, and chicken pieces on top.
Pour enough hot soup over.
Garnish with crushed chicharon, spring onions and toasted garlic.
- Serving good for five.
Happy cooking, Foodies!
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