Beyond La Paz: Exploring Batchoy Tagalog
Hi mamshies! This is April from Relaxlangmom. If you’re looking for a classic Pinoy Comfort Food, you’ve come to the right place. Today, I’m sharing Batchoy Tagalog with Misua a comforting, heart-warming soup recipe that’s perfect for rainy days, chilly evenings, or when you’re simply craving something that feels like a hug in a bowl. This classic Filipino soup recipe is a story in every sip and a memory in every bite!
What Makes Batchoy Tagalog Special?
Before we get our hands dirty (or should I say, soupy?), let’s take a moment to appreciate what makes Batchoy Tagalog with Misua stand out in the vast sea of Filipino cuisine. Unlike its Ilonggo cousin, La Paz Batchoy, which is known for its rich, meaty broth and plethora of innards, Batchoy Tagalog is made with solid pig’s blood and thin misua noodles.
This is the Southern Tagalog version that I grew up with. In fact, I was very confused the first time I ordered Batchoy in Manila and got the Ilonggo version. I thought they gave me the wrong order.
What Do You Need For Batchoy Tagalog?
To whip up this comforting concoction, you’ll need:
- Pork: Choose lean cuts for a healthier option, or go traditional with a mix of meat and a bit of fat for flavor.
- Misua: These thin, wheat-based noodles are the soul of the dish, absorbing the flavors like a sponge.
- Garlic and Onions: The aromatic base that starts off any great Filipino dish.
- Patis (Fish Sauce): The secret weapon for that umami-packed punch.
- Chicken or Pork Broth: The canvas where all ingredients come together in harmony.
- Leafy Vegetables: Typically dahon ng sili (chili pepper leaves).
- Liver: For deep umami, lightly sweet, lightly bitter taste in contrast to the soup
- Pig’s blood: Part savory, part umami, with a slight iron/mineral quality for that rich, velvety finish
- Pepper and Salt: To taste, because life needs a bit of spice!
How to Cook Batchoy Tagalog
Let me walk you through how to make this famous Batchoy Tagalog with misua recipe.
For a classic Filipino Cooking, you’ll need to saute your aromatics first. First, heat up your oil in your pot. Sauté the chopped onion, minced garlic, and sliced ginger until fragrant. This is super important to build those flavors, so don’t rush it!
Next, add in thinly sliced pork tenderloin. Browning it in the aromatics will make it so tender and tasty, kinda like adobo lite. Once lightly browned, transfer it to a plate and set aside.
Now for the liver! In the same pot, cook sliced liver until it’s just done. Don’t overcook it. You want it still a little pink inside for maximum yumminess factor. Set this aside as well.
Pour in a liter or so of water along with fish sauce, pepper, and salt. Bring this tasty broth potion to a boil then reduce heat and let it simmer for 10 mins.
Time to reintroduce the pork back into the broth party. Then add in 2 cups of solidified pigs blood and let boil. In the countrysides, what they do is just let the blood coagulate a bit then drop it on the boiling broth and let it solididy further -much like dropping an egg in an egg drop. I always have trouble with that and eng up with broken blood so I just buy the already solidified pork blood in the market. They’re the ones being used for the Grilled Betamax if you’re familiar with that streetfood.
When that is done, add in 2-3 rolls of misua to soak up all that flavor. Turn off the heat and stir in 1/4 cup of chili pepper leaves. As I mentioned in my other misua recipe, wait until the very last minute before adding the misua. Wait until everyone is almost getting ready to sit at the table before putting in the misua so it will not get soggy.
Serving Suggestion for the Batchoy Tagalog
Ladle your Batchoy Tagalog with Misua into bowls, garnish with fried garlic or green onions, and serve with a side of calamansi and patis to squeeze over. Serve immediately so the misua will not absorb all the soup. Now bottoms up your bowls amigos, ’cause I promise you’re in for a real treat! Happy slurping!
Cooking Batchoy Tagalog with Misua tells a story, one of love, comfort, and the simple pleasures of home-cooked meals. So, the next time you’re pondering what to cook, and want to serve something homey and warm, remember this dish, one that’s as rich and comforting as the soup itself.
If you made this dish, don’t forget to share a photo of your Batchoy Tagalog with Misua on social media using the hashtag #relaxlangmom and tag us @relaxlangmom. I can’t wait to see your creations!
How to Cook Batchoy Tagalog with Misua
Ingredients
Shopping List:
- Pork tenderloin, cut into thin strips (200g)
- Pork liver, cut into thin strips (100g)
- Misua (fine rice noodles), cut into 3 rolls
- Onion, chopped (1/2 cup)
- Garlic, minced (1 tbsp)
- Ginger, sliced thinly (2 tbsp)
- Pepper leaves (dahon ng sili) (1/4 cup)
Pantry Items:
- Cooking Oil (2 tbsp)
- Fish sauce (patis) (3 tbsp)
- Salt (1 tsp)
- Black Pepper (1/2 tbsp)
Tools:
- Pot
- Plate
Instructions
- In a pot, heat oil over medium heat. Sauté onion, garlic, and ginger until fragrant, about 1-2 minutes.
- Add pork tenderloin and cook until no longer pink, about 5 minutes. Transfer to a plate and set aside.
- In the same pot, add pork liver and cook until opaque, about 3-5 minutes. Transfer to the plate with the pork.
- Pour 8 cups of water into the pot and bring to a boil. Add fish sauce, salt, and pepper.
- Return pork and liver to the pot. Reduce heat to low and simmer for 10 minutes.
- Add misua and continue simmering until noodles are tender, about 3-5 minutes.
- Stir in pepper leaves, cook for about a minute more then turn off fire.
- Serve hot.
