Real food involves real work. But there's always a away around it, to work smartly in the kitchen instead of working harder.

Good day to the lovely people of the steemfoods community. Today is another day to create another awesome dish that you can recreate in your own home. I will be making Batchoy, a hearty noodle soup made of pork offal, chicken, rich broth infused with dried shrimp, lots of garlic, topped with boiled eggs, sliced scallions, and pork cracklings. Similar to Ramen its roots can be traced back to Chinese Cuisine. Take it like a local version of the popular Tonkatsu ramen.

The usual process for this dish can be long and tedious, with many steps to follow before assembling the dish. Today I will be showing you a faster version but with similar taste. Let's get started.

Ingredients:

700 grams Fresh Miki (or you may use ramen)
150 grams Lean Pork, cut into strips 1 inch length
80 grams Chicken Fillet, cut into strips 1 inch length
100 grams Pork Liver, cut into strips 1 inch length
30 grams Dried Shrimp or Hibe, chop
80 grams Pork Crackling or Chicharon, crush
1 medium size Red Onion, slice
5 cloves Garlic, chop
1 small size Ginger, grate
4 pieces Whole Eggs
1 bundle Spring Onion, slice
2 liters Potable Water
1 1/2 tablespoon Beef Powder
3 tablespoon Vegetable Oil
1 1/2 tablespoon Brown Sugar
1 tablespoon Soy Sauce
2 pieces Kalamansi or Lemon
Salt and Pepper to taste

Directions

1. Boil eggs for 9 minutes, peel then set aside.

2. Prepare aromatics by slicing onions, chopping garlic, grate ginger, slice scallions. Set aside.

3. Chop dried Shrimp. Set Aside.

4. Crush pork cracklings in mortar and pestle. Set aside.

5. Slice lean pork, chciken breast
   and pork liver into strips.

6. Season lean pork, chicken, pork liver with salt and pepper then squeeze some kalamsi juice. Set aside.

7. Dissolve beef powder in warm water then set aside.

8. To start the broth, heat some vegetable oil in a pot over medium heat.

9. Once it's nice and hot, saute garlic, red onions and ginger.

10. Once the aromatics are slighlty brown, add in pork, chicken, pork liver then followed by dried shrimp. Cook for about 5 minutes.

11. Pour in beef stock then turn heat to high. Boil and cover for 10 minutes.

12. After 10 minutes, add soy sauce and brown sugar. Cook for another 5 minutes, uncovered.

13. Add 3 pinches salt and 3 pinches black pepper powder into batchoy broth.

14. Add in fresh miki noodles. Cook for 2 minutes.

15. Tranfer to a bowl then portion.

16. Arrange meat, slices of eggs on top followed with pork cracklings and spring onions then serve.

This recipe can yeild 5-6 servings. I hope you enjoyed watching this tutorial. See you on our next food adventures!