Ingredients with Measurements:
- 1 lb. pork belly, sliced into small pieces
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. vegetable oil
- 8 cups water
- 1 chicken bouillon cube
- 1 tbsp. fish sauce
- 1 tsp. black pepper
- 1 tsp. salt
- 1 lb. miki noodles
- 1/2 cup green onions, chopped
- 1/2 cup fried garlic
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the pork belly and cook until browned.
2. Add the onion and garlic and sauté until fragrant.
3. Pour in the water and add the chicken bouillon cube, fish sauce, black pepper, and salt. Bring to a boil and then reduce heat to simmer for 30 minutes.
4. Add the shrimp and cook for 5 minutes or until pink and cooked through.
5. Remove the shrimp and set aside. Strain the broth to remove any solids.
6. Cook the miki noodles according to package instructions.
7. To serve, place a portion of noodles in a bowl. Pour the broth over the noodles and top with pork belly, shrimp, green onions, and fried garlic.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 45g
Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp can be substituted with crab or squid.
- Miki noodles can be substituted with egg noodles or ramen noodles.
Variations:
- Add boiled eggs or tofu for a vegetarian option.
- Use different types of noodles for a different texture.
- Add vegetables such as bok choy or cabbage for added nutrition.
Tips and tricks:
- To make the broth richer, add beef bones or chicken bones to the pot.
- For a spicier version, add chili flakes or hot sauce.
- To make the fried garlic, heat vegetable oil in a pan and fry minced garlic until golden brown.
Storage instructions:
Store leftover batchoy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a spoon and chopsticks.
Garnishes:
Green onions, fried garlic, and boiled eggs.
Pairings:
Serve with a side of steamed rice and a cold drink such as iced tea or soda.
Suggested side dishes:
Steamed rice, lumpia, or fried chicken.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the pork and shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Batchoy is a popular noodle soup in the Philippines, particularly in the Western Visayas region.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Philippine