Batchoy tagalog, ano nga ba lasa? | Pinas Sarap
Aired (August 24, 2024): Kara David, tinikman ang batchoy tagalog na ang pangunahing sangkap ay karne at laman-loob ng baboy. Ano nga ba ang lasa nito? At ano ang pinagkaiba nito sa ibang luto ng batchoy? Panoorin ang video!
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Category
😹
FunTranscript
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.
04:09Subscribe to just one cookbook