Bas-oy Recipe

Bas-oy has become a traditional Sunday lunch fare at home. Paired with salted dried fish "uga", this is a perfect wake-up treat especially after those late Saturday night-outs.

• 280 grams pork liver, sliced into 1/3 inch strips (optional)
• 170 grams pork tenderloin, sliced into 1/3 inch strips
• 100 grams garlic, finely minced
• 2 pieces medium-sized onions, finely chopped
• 1/4 cup olive oil
• 5 cups water
• 2-3 stalks tanglad (lemon grass), bundled
• salt and pepper to taste

In a small casserole, boil liver strips until cooked. Drain well. Set aside.

In a medium-sized casserole, saute garlic and onions. Cook until onions are soft and turn transparent. Add pork liver and tenderloin. Cook until tenderloin turns light brown and its own oil comes out. Pour in water and simmer to a boil. Add the stalks of tanglad just when soup is about to be cooked. Before serving the soup, remove the tanglad.Serve hot.