00:00The weather is getting colder.
00:03Of course, it's good to have a hot bath.
00:07We're going to cook Batchoy Tagalog,
00:10and we're going to be taught by Fina Sarap.
00:13Fina!
00:14Fina is very famous here in San Juan,
00:19where she cooks Batchoy Tagalog.
00:22Let's cook!
00:28First, sauté the garlic, ginger, and onion.
00:33Next, sauté the pork.
00:40Season with a little fish sauce
00:44and water.
00:47Bring to a boil until the pork is tender.
00:53Once the pork is tender,
00:56you can now add the pork shoulder and heart.
01:07Alright, so we've added the pork shoulder and heart.
01:11Let's now add the chicken.
01:17Here's the chicken blood.
01:19Soak it in the broth first.
01:23Oh, so it's already boiling.
01:26Yes.
01:27If it's pork blood,
01:30it will be absorbed by the broth.
01:32It's already blood.
01:33Yes.
01:34The broth is already white.
01:35Yes, the broth is still white, even if you boil it.
01:38And it's already boiling.
01:39Oh, so you're just going to add a little.
01:40Just a little.
01:41Yes.
01:42Don't add too much.
01:45Don't add too much.
01:47Then we'll let it boil to cook the chicken blood.
01:51Okay.
01:52The word Batshui comes from the Batshui,
01:56a Chinese word that means
01:59a piece of meat.
02:01So if you go to China and you say Batshui,
02:04what you'll get is a broth with a piece of meat.
02:07Just like our Batshui.
02:09But of course, we've added a Filipino flavor.
02:13So wherever you go in the Philippines,
02:17they have their own version of Batshui.
02:20So if you go to Luzon,
02:23Batshui Tagalog is what you'll get.
02:27It has misua.
02:28And the broth is a bit white.
02:31But if you go to Visayas,
02:33their Batshui is yellow.
02:36Because they use a thicker type of noodles there.
02:39Egg noodles.
02:41Other people use Miki.
02:44Then there's egg.
02:45Let's add misua.
02:48Here, we'll add the misua.
02:50So that...
02:55The misua cooks quickly.
02:58It's easy.
02:59Yes, it's quick.
03:03Once it's boiling, we'll add the kutsai.
03:11Okay.
03:12Finishing touches.
03:14Our Batshui Tagalog is now cooked.
03:25Alright.
03:26Let's taste this Batshui by Nanay Fina.
03:29It's delicious.
03:34It's still hot.
03:37It's delicious.
03:38The flavor is just right.
03:39The broth is really good.
03:41And there's no fishy taste.
03:45You can eat a lot of rice with this.
03:48It's a win.
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