How to Cook Caldo/Sabaw of Lapaz Batchoy? || Lovfaiho Version
Автор: Lovfaiho Channel
Загружено: 2020-07-01
Просмотров: 54284
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Batchoy is a Filipino noodle soup which originated from La Paz in Iloilo, my province, in Panay Island.
Broth is locally called " Caldo " it is the collaborative taste of ingredients cooked and simmered for almost 2 hours.
Caldo is the soul of Batchoy because you can serve noddles with this only and enjoy the taste of the Batchoy without add-ons ingredients like egg, chicharon, spring onions etc.
To make a perfect Caldo, all ingredients are well cleaned, proportionally measured, simmered and cooked til all ingredients release its intense taste or a broth.
Pork head (skull), bone marrow, extra bones and pork pata or hita are used to have a rich meaty “Caldo”.
Every locals or municipality in our province has their own unique style.
So here in this video, you’ll find out how I follow my Mom’s style in preparing Batchoy Caldo we serve in our family gathering.
Kindly watch video til end for the list of recipe and complete procedure and tips.
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