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Batsoy
Ingredients
1 cup internal entrails
*(liver, spleen, kidneys and heart)
1 ˝ head onion (chopped)
1 small kintsay (celery)
3 tablespoons cooking oil
Garlic (pounded)
4 cups broth
1 head ginger (cut crushed)
2 ounce misua (Chinese noodles)
Salt to taste
Preparations
Sauté the garlic, onions and the entrails cut into pieces. Season with salt to taste. When fried, add 4 cups of broth. When tender, add the misua and kitsay. Simmer until the misua and kintsay are cooked. Top with tsitsaron (fried pork rind) and crack with raw egg if desired. Serve hot!
Comments:
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