Batchoy



Ingredients

4 pc shallots, chopped

1/4 cup MAGNOLIA NUTRI-OIL

1 tbsp chopped ginger

1/2 kg MONTEREY PORK LIVER, cut into strips

1/2 kg MONTEREY PORK KASIM, cut into strips

1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into strips

5 cups water

4 cups beef stock*

2 tbsp sugar

2 tbsp iodized fine salt

1 tbsp fish sauce (patis)

pepper to taste

1 kg miki noodles, blanched

TOPPINGS:

chicharon, chopped

green onions, chopped

toasted garlic, minced

*Beef stock: prepare by dissolving beef cubes or by boiling beef bones

Procedure

<[if !supportLists]>1.      <[endif]>Sauté shallots in hot oil until brown then add ginger and all the meat. Cook for 5 minutes then add water and simmer until meat is tender. Remove meat and set aside.

<[if !supportLists]>2.      <[endif]>Strain mixture to remove scum then place in another stock pot and add beef broth, sugar, salt and fish sauce. Bring to a boil, skim the scum and reduce heat to simmer for 5 minutes. Season with pepper.

<[if !supportLists]>3.      <[endif]>To assemble, place miki noodles in a bowl. Put pork meat, liver and chicken. Pour enough soup stock then top with chicharon, green onions, and toasted garlic.

 

Makes 4 to 5 servings.

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