Sunday, May 10, 2009

PPN- Batchoy Tagalog

Batchoy Tagalog is very different from the famous LaPaz batchoy of
Iloilo. It uses pig's blood and Misua in its recipe. Fresh pig's blood is
available in local wet markets. Here in Pila, the butcher gives it for
free when you purchase meat.

Misua or MeeSua or Miswa is a very thin Chinese noodles made from
wheat flour. It signifies long life, hence it is a traditional birthday food.


Batchoy Tagalog

1/2 k. pork belly
1/4 k. pork liver, minced
2 c. pig’s blood
3 siling haba (chili peppers)
1 thumb-sized piece of ginger, minced
1 large onion, halved and sliced thinly
3 Tbsp patis (fish sauce)
salt and pepper to taste
green pepper leaves
1 or 2 bunches of Misua

Refrigerate pig’s blood until needed. Boil pork with water for 30
minutes. Let it cool before cutting pork into 1/2" X 2" pieces.
Save the broth, at least 3 to 4 cups.

In a heavy casserole, place pork slices and cook in medium heat until
the edges of the pork start to brown. Remove from heat. In the same
pan saute ginger with the leftover pork oil until fragrant. Add the
onions and cook until the onions are transparent. Add patis and pork
slices, season with salt and pepper. Add siling haba and simmer for
2-3 minutes. Pour in broth and bring to a boil.Lower heat, cover and
simmer until pork is tender.

Strain pig’s blood into a clean bowl. Mashed solid masses to a pulp
using your hands. Pour into casserole and bring to a boil, stirring
constantly for about 5 minutes. Add liver and green pepper leaves,
cook for another minute or two. Add Misua and simmer for 2 more
minutes. Do not overcook Misua as it will melt and will become paste.
Remove from heat and serve hot.



Serving a bowl to all Presto Pasta
Night lovers through Patsy of
Family Friends & Food who is
hosting this weeks PPN #113.

7 comments:

Tangled Noodle said...

Oh! This looks soooo good! I've never had batchoy tagalog before - just dinuguan and the Marinduque kare-kare. I'm lucky that my husband loves dinuguan so he would definitely try this with me. Thanks for posting this recipe!

Ruth Daniels said...

What an intriguing dish. I wonder if I could find fresh pig's blood here. Of course I would have to keep it a secret from my Honey.

Thanks for sharing with Presto Pasta Nights.

Patsyk said...

I've never heard of this dish, but am really intrigued by the ingredients. Thanks for sending in for PPN this week!

pigpigscorner said...

Wow, this is new to me! I've never had pig's blood like this before. Sounds delicious!

3T Heppenstall said...

That looks quite interesting. But I think if someone ever fed that to me, they would have to tell me about the pig's blood after I was done eating :-)

rivem622 said...

hi! i chanced upon your website while looking up batchoy tagalog recipe. :) i am now here in the US but i was born and grew up in Pila.

my beloved mother who already passed on used to cook batchoy and la paz batchoy is no competition to my mother's which is pretty much like your recipe. if i remember correctly, she puts kinchay. i am actually eating it now, except that i was not able to find pig's blood. so it's not as good but good enough to satisfy my craving buds. i also put parsley.

thanks for your website. i'll be coming back here to check your recipes.

Everything's Herbed said...

this is one dish i fondly think of Pila. i usually think of it as "tinola w/ pig's blood". i hope u get to taste this.

salamat kabayan, rivem622....
yes kintchay is good with batchoy also. we just used sili leaves cause we have some at home.

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