Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup regular rice
- 1/2 kilo pork belly, sliced into small pieces
- 1/4 kilo pork liver, sliced into small pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon patis (fish sauce)
- 1 teaspoon ground black pepper
- 8 cups water
- 1/4 kilo miki noodles
- 1/2 cup green onions, chopped
- 1/2 cup fried garlic
- 4 boiled eggs, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, wash glutinous rice and regular rice together. Add 4 cups of water and bring to a boil. Lower the heat and simmer for 30 minutes or until rice is cooked. Set aside.
2. In a separate pot, sauté onion, garlic, and ginger until fragrant. Add pork belly and liver and cook until brown.
3. Add fish sauce, soy sauce, patis, and ground black pepper. Mix well.
4. Pour in 4 cups of water and bring to a boil. Lower the heat and simmer for 30 minutes or until the meat is tender.
5. Add miki noodles and cook for 5 minutes.
6. Add cooked rice and mix well. Simmer for another 5 minutes.
7. Serve hot with chopped green onions, fried garlic, and sliced boiled eggs on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- None
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Regular rice can be substituted with brown rice or jasmine rice.
- Pork belly can be substituted with chicken or beef.
- Pork liver can be substituted with chicken liver or gizzard.
Variations:
- Add vegetables such as cabbage, carrots, and beans.
- Use chicken or beef broth instead of water for a richer flavor.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Use a non-stick pot to prevent rice from sticking to the bottom.
- Soak miki noodles in warm water for 10 minutes before cooking to soften.
- Add more water if the soup becomes too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with sliced boiled eggs, chopped green onions, and fried garlic on top.
Garnishes:
- Chopped green onions and fried garlic.
Pairings:
- Puto (steamed rice cake) or pandesal (Filipino bread).
Suggested side dishes:
- Lumpia (Filipino spring rolls) or tokwa't baboy (tofu and pork).
Troubleshooting advice:
- If the soup becomes too thick, add more water.
Food safety advice:
- Make sure to cook the meat thoroughly to prevent foodborne illness.
Food history:
- Batchoy Lugaw is a popular Filipino comfort food that originated in Iloilo City.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Savory, Umami, Rich, Aromatic, Comforting