I remember when my father used to bring me to his batchoy suki in a carenderia known for its super delicious batchoy. The cook was an Ilonggo (from Iloilo) and he really cooked superb Batchoy.

  • 1/2 cup sliced pig's lapay
  • 1/2 cup sliced pig's kidney
  • 1/2 cup sliced pig's tenderloin
  • 1/2 cup sliced pig's liver
  • 2 segments chopped garlic
  • 1 chopped onion
  • 1 small piece ginger cut in fine strips
  • 1 tablespoon patis
  1. Fry meat until brown. Set aside.
  2. Saute all ingredients.
  3. Add the fried mixture then add patis.
  4. Mix thoroughly and cover.
  5. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender.
  6. Add sili leaves and remove from heat.
  7. Serve hot.