Here's Another Pinoy Food, Cooked Filipino Style: La Paz Batchoy Pansit Noodles

The other week was a bit rainy and for most Filipinos, this is just another opportunity to splurge into a bowl of soupy recipe.  For that week I chose to imitate the recipe in Quickfire over Channel 11.... it's called the La Paz Batchoy pansit noodles.  I actually got curious with the lemongrass (or what is locally known as "tanglad") that was added into it. So here's how I made it....

First, I sauteed strip-sliced lean pork and chicken liver/gizzards with onions and garlic. After it browned a little bit, I added in a tablespoon of fish bagoong (as a replacement for fish sauce or "patis"). I placed in 2 stalks of lemongrass, but not too long just enough to create that distinct taste.  Then I placed  just enough water to cover my fresh miki pansit noodles.  By, the way, you should get noodles with smaller but round strands.  Let this boil for about 10 minutes under low fire.

After this has boiled, you may now add the fresh miki pansit noodles.  Allow it to simmer until cooked. Before serving, top it with pork rind or chicharon, young onion leaves, and garlic. You could also add fresh egg or sliced hard-boiled eggs.  Whala... delicious!