Batsui
Kapampangan Batchoy (Batsui) is a hearty soup perfect for cold weather. Made with pork, organ meats, macaroni, and ginger-flavored broth, it's delicious on its own or served with steamed rice.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp canola oil
- 1 onion, peeled and chopped
- 3 clove garlic, peeled and minced
- 3 tbsp fish sauce
- 3 thumb-size fresh ginger, peeled and julienned (about 3 tablespoons)
- 1 lb pork tenderloin, cut into small strips
- 1/3 lb pork kidney, trimmed of fat and cut into small strips
- 1/3 lb pork pancreas, cut into small strips
- 1/4 tsp pepper
- 8 cup hot water
- 1 cup uncooked elbow macaroni
- 1/3 lb liver, cut into small strips
Instructions
- 1
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- 2
Add fish sauce and cook for 1 to 2 minutes.
- 3
Add pork tenderloin and cook, stirring occasionally, until no longer pink.
- 4
Add the kidney and pancreas.
- 5
Season with pepper and continue to cook the meat, stirring occasionally, until liquid is mostly absorbed.
- 6
Add hot water and bring to a boil, skimming scum that may float on top.
- 7
Cover and continue to cook for about 20 to 30 minutes or until tender.
- 8
Add elbow macaroni noodles and cook for about 5 to 6 minutes.
- 9
Add liver and cook for about 3 to 5 minutes or until cooked through and noodles are al dente.
- 10
Adjust taste with salt if needed.