Igado and batchoy
Igado is an Ilocano dish made with lomo (pork tenderloin), pig’s heart, lapay (spleen), bato (kidney) and atay (liver) spiced with lots of ginger and garlic, and seasoned with patis (fermeneted fish sauce). I actually hadn’t heard of it until a few months ago when, during a dinner party at a friend’s house, she announced that she had ordered lots of igado. When I asked what it was, she said something like batchoy, but dry. Nice tip. I can cook batchoy with one hand tied. ;-P
Batchoy has two meanings in Philippine cuisine. When you go to the market and ask the pork vendor for batchoy, you will get a combination of lomo, lapay, bato and atay. But batchoy also means a soup dish made with this combination of meat.
So, here’s the recipe for igado with some tips on how to tweak it to cook some batchoy.
1 kilo of batchoy [again, this is a combination of lomo (pork tenderloin), pig’s heart, lapay (spleen), bato (kidney) and atay (liver)]
2 thumb-sized pieces of ginger
1 head of garlic
1 whole onion
3 tbsps. of cooking oil
Cooking procedure :
Wash and trim all the meat. The kidney has to be cut open then scraped to get rid of the foul odor (you can ask the meat venor to do this for you). Remove blod clots, especially in the heart. Slice all the meat thinly then cut again to strips about three inches long and half an inch wide (no strict rule on the size–some prefer chopping the meat; I like it this way).
Peel and julienne the ginger. Crush, peel and finely chop the garlic. Peel and thinly slice the onion.
Heat the cooking oil in a skillet. Saute the garlic and ginger until lightly browned. Add the sliced onion and cook unti the onion starts to soften. Add all the meat. Season with patis. Cook over high heat, stirring often, until all the meat is cooked through (usually, ten minutes is enough).
If you want to cook batchoy instead, pour in about 2 cups of water after adding the meat. Season with patis, bring to a boil, cover and simmer for 10-15 minutes. Turn off the heat and add sili leaves on top. Cover and leave for five minutes. Serve hot.