Batchoy

Ingredients:

1.3 pounds pork whole tenderloin, cut in bite-size

2 thumbs ginger, cut in strips

5 cloves garlic, minced

1 small onion, sliced

4 pieces kintsay (Chinese celery), cut in 3-inch length

3 tablespoons patis (fish sauce)

8 cups rice-wash water

1.3 pounds pork raw blood in coagulated block-gel form, cut in cubes

Instructions:

Heat the deep pan. Add oil. Sauté ginger, garlic and onion. Put and sauté the pork until the pink color is gone. Add half of the kintsay celery. Continue sauteing. Put patis. Continue sauteing. Pour the rice-wash water. Stir. Cover. Let boil. Simmer for about 5 to 10 minutes, stirring occasionally. Add patis. Add the remaining kintsay celery. Turn up the heat. Boil. Then drop the blood cubes. Stir lightly. Add the green pepper. Stir, cover and simmer for 2 to 3 minutes. Stir again and simmer for additional 2 minutes making sure the blood is cooked. Turn off the heat. Serve hot.