BACHOY

Ingredients:

1	kg	miki noodles
1/4	cup	cooking oil
4	pc	native onions, chopped
1	tbsp	chopped ginger
300	g	MONTEREY PORK LIVER, cut into strips
300	g	MONTEREY PORK KASIM, cut into strips
300	g	MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into strips
5	cups	water
4	cups	beef broth*
2	tbsp	sugar
2	tbsp	iodized fine salt
1	tbsp	patis
1/4	tsp	pepper
		chicharon, chopped
		green onions, chopped
		toasted garlic, minced

Procedure:

Blanch miki noodles and set aside.
Heat oil. Sauté onions until brown then add ginger and all the meat. Cook for 5 minutes then add the water and simmer until meat is tender. Remove meat and set aside.
Drain the water mixture to remove all the scum then place in another stock pot and add the beef broth, sugar, salt and patis. Bring to a boil, skim the scum then simmer for 5 minutes. Season with pepper.
To assemble, place miki noodles in a bowl. Put pork meat, liver and chicken. Pour enough soup stock then top with chicharon, green onions and toasted garlic.

Makes 4 servings.

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