Cooking Batchoy ni Tatay (Slow cook recipe)

If you're looking for a simple batchoy recipe, Tatay Elmo's is one that's very easy to follow.

Read on to get the full recipe below.

I've been enjoying Tatay Elmo's special batchoy for years (this was since I was introduced by my then-BF-now-hubby to his family). Tatay's batchoy is one of my hubby's well-loved dishes; which is why I've been having an inkling to learn this dish for such a long while.

And fortunately (for me), I was able to watch Tatay Elmo cook his one-of-a-kind batchoy when they visited the hubby and me in Bangkok.

Finally! I will be able to re-create Tatay's batchoy for the hubby anytime he craves for it.

Here's how.

Ingredients in cooking batchoy:
- garlic, crushed and chopped
- onions, chopped
- tomatoes, chopped

- Chinese celery, chopped

- long green chili
- pork liver, cut into bits

- pork heart, cut into bits

- pork blood, fresh from the market

- pork loin, cut into bits
- sotanghon noodles (optional)
- ground pepper
- fish sauce
- salt, to taste
- cooking oil
- hot water


Steps in cooking batchoy:
1. Heat up the cooking oil in a deep pan.
2. Saute' the garlic and onions. Stir well.
3. Season the dish with some fish sauce to taste.
4. Add the tomatoes. Stir well.

Crush the garlic, onions and tomatoes for a much stronger flavor.

5. Add the pork loin. Stir well until cooked.
6. Add the pork heart. Stir well until cooked.
7. Add the pork liver. Stir well.
8. Season the dish with fish sauce and pepper, to taste.
9. Lower the heat and cover the pan to allow the meats to soften.

10. Add hot water.
11. Season the dish with fish sauce and pepper.
12. Allow the dish to boil under low-medium heat for 30-45 minutes.

13. When the ingredients are soft and tender, add the pork blood. Stir well.

I used only half a cup of blood for this dish. If you want yours to be richer, 3/4 to a full cup.

14. Let the dish boil once more for 15-20 minutes under medium heat.

15. Add the noodles at this time.

16. Stir well, until the noodles are cooked.
17. Add the Chinese celery; and let it boil for another 5 minutes.

18. Season the dish with fish sauce and pepper for the last time, depending on your taste preference.
19. Add the long green chili; turn off the heat and cover the pan.

20. Serve while hot steamy rice.

Cooking batchoy only requires several ingredients; but the cooking itself is very elementary. Notice I didn't have to add artificial flavorings or MSG. The Chinese celery and long green chili are enough to give body and flavor to this batchoy recipe.


Summary:

Batchoy Espesyal ni Tatay (Slow-cook recipe)

5/5 stars

Prep time: 20 minutes
Cook time: 90 minutes
Total time: 1 hr 50 minutes

Ingredients

• Garlic
• Onions
• Tomatoes
• Chinese celery
• Long green chili
• Pork liver
• Pork heart
• Pork blood
• Pork loin
• Sotanghon or misua noodles (optional)
• Ground pepper
• Fish sauce
• Salt
• Cooking oil
• Hot water

Cooking Directions

1. Saute' garlic and onions.
2. Season with fish sauce and pepper.
3. Add in the tomatoes.
4. Stir well.
5. Cook the pork loin in the dish.
6. Add the pork heart and pork liver.
7. Season with fish sauce and pepper.
8. Stir well until the proteins cook.
9. Add hot water and allow to boil until the meats soften.
10. Add the pork blood.
11. Allow to boil further.
12. Add the noodles.
13. Put in the Chinese celery and chili last.
14. Allow to simmer.
15. Adjust the taste for the last time with fish sauce and pepper.
16. Serve while hot.

I hope you liked this one. You may also enjoy my Adobong Spare Ribs recipe.

Remember me when you cook!


About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 

Enjoy cooking like a pro!