Food Friday: Batchoy

Luna Miranda's Food Friday entry last Friday inspired me to make batchoy which I haven't had for over 20 years and this is the first time I made the dish. I topped the egg noodle soup with strips of precooked beef, pork, chicharron, lechon kawali, fried shallots, fried garlic, chopped chives, and calamansi juice. Sarap!

Batchoy
fresh egg noodles
water
1 tablespoon olive oil
2 cloves garlic, finely minced
1 shallot, finely minced
4 cups clarified well seasoned beef and pork stock
sea salt, to taste
strips of cooked beef and pork, keep warm
chicharron strips
crispy fried shaved garlic
crispy fried shallots
chopped chives or scallions
calamansi or lemon juice

• In a medium saucepan, heat the oil and saute garlic and onion over medium heat. Add stock, add salt if necessary, and let simmer on low heat until ready to use. Boil water in another saucepan and cook egg noodles. Portion noodles in individual bowls, top with desired toppings except calamansi, ladle hot stock to cover, and serve immediately with calamansi or lemon juice.

If you cannot find fresh miki (fat-ish egg noodles), it's easy to make and you don't really need a pasta machine although it helps a lot if you have one.

Egg Noodles

2¼ cups all-purpose flour plus extra for rolling

½ teaspoon baking soda

½ teaspoon fine sea salt

3 eggs

¼ cup light olive oil

• In a medium bowl, whisk together flour, baking soda, and salt. Add eggs and oil and mix with a wooden spoon until combined. Transfer on kitchen counter and knead a few times until soft and smooth. Cover with plastic wrap and let rest for 20 minutes. Divide into 4 portions. Roll one portion into a 1/8-inch thick rectangle, about 16 inches long, dusting with flour if sticky. With a pizza cutter, cut into ¼ inch strips. Dust with flour to separate strips. Cook immediately or place on a lightly floured sheet pan while rolling and slicing the rest of the dough.