Hi-bol is paksiw (made with beef innards) combined with miki (noodles) or Ilocano pancit. It looks like mami or batchoy, albeit the soup is greenish in color because of the ubiquitous papaitan. It tastes so darn good, and even better with sukang Iloco ken sili, and if it’s with pancit lusay.
The name hi-bol might have originated from the idiom “high-voltage”, when used in reference to mood foods. But why hi-bol and not hi-vol? Because there is no ‘V’ in the Ilocano alphabet.
Hi-Bol Recipe (makes 4 servings )
- 1/2 kilo beef with laman-loob (tripe, intestines, liver, heart, pancreas, lib-libro, tuwalya and blood )
- 1 tbsp chopped ginger
- 3 cloves garlic, lightly pounded
- 3 tbsp sukang Iloco
- 2 tbsp papaitan (bile)
- 1 and 1/2 tbsp salt, or you can alter to suit your taste
- a pinch of paminta (ground pepper corns)
- 1 and 1/2 liters water
- thinly sliced lasona (spring onion)
- half kilo lusay or fresh cooked noodles
- Prepare all ingredients. Cut beef across the grain into 1/8″ slices, then set aside.
- Sauté ginger and garlic until golden brown, then add the beef until the meat fats turn into grease.
- Add in papaitan and sauté for another 3 minutes. Add water and heat through until beef is tender.
- Drain noodles with hot water and put into individual bowls, preferably Chinese-style. Add paksiw and garnish with lasona.
Credits to: blauearth.com