Batchoy With Misua

misua soup (Photo credit: digipam)

This Filipino recipe originated in La Paz, Iloilo City, Philippines often times referred to as La paz batchoy.  This is a noodle soup with pork organs and other optional shrimp and vegetable ingredients.

Ingredients:

½ kg internal organs of pig

1 pc onions

3 cloves garlic

1 small piece ginger

1 pc misua

Fish sauce (patis)

Vetchin

3 cups water or water from boiling rice (tubig galing sa pinagpakuluan ng sinaing na bigas).


Procedure:

Cut the internal organs of pig into small cubes about 1 inch size.

Finely cut the onions, crush the garlic onions and cut about 1 Tbsp ginger into julienne.

Saute the garlic until golden brown then set aside.  Saute the ginger until brown then add the onions, add the cut internal organs then add 2 spoons of fish sauce.  Let it simmer  for awhile then add about 1 cup of water.  Cover and let it boil until it is almost dry then add the water from boiling rice.  Let it boil for 2 minutes then put the misua.  Add vetchin. To avoid the misua to be cooked very soft, remove immediately from fire, serve after 2 minutes of boiling.