(An adaptation of the original recipe)
In five cups water, boil the following until almost tender – 1/2 lb. pork liempo, 1/2 lb. pork liver, 1 pork heart, 1 pork kidney. Set aside to cool, then cut each into strips. Save the broth.
In wok, heat 2 tablespoons cooking oil, saute 2 cloves garlic, minced, 1/2 onion, sliced, and piece of ginger the size of a dime, finely sliced. Add the pork, liver, heart and kidney strips. Cook 5 minutes over moderate heat. Add 4 cups of the broth and bring mixture to a boil. Season with patis and pepper. Add 1 small red sweet pepper, seeded and cut into strips, and 1/2 cup kinchay, chopped. Cook for 2 minutes or until vegetables are done. Add 1 small bundle of misua, cut into 2-inch lengths. Cook until misua is done.
If desired, the misua may be omitted so that the batsoy can be reheated. SHARE With Your Friends: