BACHOY

2 pcs. pork kidney (about 300grams)
1/4 k. pork liver
1pc. pork heart (about 200 grams)
1/4 k. pork lomo or tenderloin
2 segments garlic, chopped
3 tbsps. cooking oil
1 tsp. patis
1 onion, chopped
1 tsp. ginger, cut finally
1 1/2 c. water
Spring onions for garnishing
Salt to taste

Cut pork kidney, liver, heart and pork into strips. Set aside.
Saute garlic in cooking oil. When golden brown add chopped onions. Cook till tender and transparent. Add pork kidney, liver, heart and lean pork. Put in ginger and continue cooking in 1/2 cups water. Boil until meat becomes tender. Garnish with chopped green onions. Serve.

Tagalog Chopsuey

1/6 cooked chicken
1/6 kilo pork
1/5 kilo liver
1/2 c. patola (sliced)
1/2 c. cauliflower
6 shrimps
Salt and pepper
4 pechay leaves
4 cabbage leaves
2 onions
2 sausages (canton)
4 tbsp. lard

Slice the liver meat and lean chicken and sausage which has been boiled, then peel the shrimps and cut in the noodle. Slice the cabbage and pechay. Slice the onion, patola and cauliflower. Saute the garlic, onion and liver, shrimp, meat, chicken, and sausage. Add toyo and little broth and boil until thick; then drop the cabbage, pechay, cauliflower, patola and cover. Melt a little flour in water, and add to thicken the sauce. Boil for a few minutes and remove when done.