Exploring the Unique Flavors of Bas-oy

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Bas-oy is a hearty soup dish made with pork, petchay (a type of leafy vegetable), and dried seaweed. The dish is known for its distinct umami flavor and is often paired with fried or dried fish and rice. In this blog, we will explore the unique flavors of Bas-oy, its key ingredients, and the health benefits it offers.

Bas-oy may not be a familiar name to some as it is also known as Ginisang Petchay in some regions. However, what sets Bas-oy apart from other versions of this dish is the addition of dried seaweed. This ingredient adds a unique flavor and texture to the dish, making it stand out from other Filipino soups.

To make Bas-oy, you will need:

  • 6 cloves of garlic
  • 2 pieces of red onions diced or thinly sliced
  • 1-2 pieces of tomato diced
  • 2-3 bunches of petchay cut into 1/2 inches (alternatively, bokchoy or Chinese petchay can be used)
  • 5 grams of dried seaweed (soaked in water)
  • 1/4 kilo ground pork
  • 1 piece of pork cube,
  • 2 whole red chilis (not too spicy)
  • salt and pepper to taste.

To start, sauté garlic, red onions, and tomatoes in a pan. Then add the ground pork and pork cubes and continue cooking until golden brown. Season with salt and pepper before adding 1 liter of water. Bring it to a boil and let the meat cook until tender. Once the meat is tender, add the soaked seaweed and let it simmer for 10 minutes. Next, add the petchay stalks and red chilis (if desired) and let it cook for an additional 5 minutes. Adjust the seasoning according to your preference before adding the petchay leaves. Remove the pan from heat immediately to avoid overcooking the petchay leaves.

Petchay has a milder flavor compared to bokchoy, making it more versatile in different dishes. It also has a thicker and crunchier stem, which adds texture to any dish it is added to. Nutritionally, petchay is rich in vitamins A, C, and K, as well as calcium, iron, and potassium. It is also low in calories, making it a healthy addition to any dish.

Another unique ingredient in Bas-oy is dried seaweed. Dried seaweed may not be a common ingredient in Filipino cuisine, but it adds a distinct flavor and texture to Bas-oy. Seaweed is known for its health benefits as it is rich in essential minerals such as iodine, calcium, magnesium, and iron. It also contains antioxidants that help boost the immune system and promote healthy digestion.

One thing to note when using dried seaweed in cooking is that a little goes a long way. As mentioned in the recipe, 5 grams of dried seaweed is enough for this dish as it will expand when soaked in water. This ingredient adds a unique umami flavor to Bas-oy, making it a must-try for any food lover.

In addition to its flavorful ingredients, Bas-oy also offers several health benefits. The combination of petchay, pork, and dried seaweed makes it a nutritious and satisfying dish. Petchay is a good source of vitamins and minerals, while pork is a rich source of protein. The addition of dried seaweed also adds essential nutrients to the dish, making it a well-rounded meal.

Bas-oy is a perfect comfort food for cold and rainy days. Its warm and savory broth, combined with the nutritious ingredients, makes it a satisfying meal for the whole family. It is also an easy dish to prepare, with simple ingredients that can be found in most Filipino households.

In conclusion, Bas-oy is a unique Filipino recipe that combines different flavors and textures to create a delicious and nutritious dish. With its roots in Filipino cuisine and its own twist with dried seaweed, Bas-oy is definitely worth trying for those looking to explore new and exciting flavors. So next time you’re in the mood for a hearty and flavorful soup, give Bas-oy a try and experience the taste of the Philippines.


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