Batchoy, My Brother-in-Law’s Way

I thought my brother-in-law said bok choy. He repeated: batchoy, a Filipino noodle soup dish that had its origin in Iloilo where he happens to be from. While it’s traditional to use pork organs, a pork neck bone was used instead. Combine that with spare ribs and beef bones with marrow, shrimp paste and brown... Continue Reading →

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