Batchoy is a well-known noodle soup made up of pork entrails such as liver, kidney, intestines and lungs, with the addition of crushed pork cracklings or chicharon, shrimp, chicken stock, vegetables and round noodles. Some uses pork and some prefer using beef instead. Its origin is said to be in the district of La Paz, Iloilo City Philippines that is why it is commonly called as La Paz Batchoy.
Batchoy’s real origin is absurd or inconclusive. Some documented accounts for its history includes the following:
Federico Guillergan was known to invent Batchoy at La Paz market. His recipe was originally made up of noodles, mixture of broth, pork and beef. As time passes by, it keeps on evolving until it reaches its present form, which popularized Iloilo City’ s most famous dish. Federico Guillergan, Jr., which is the son of the inventor of Batchoy says that his father first called his dish “bats”. His father then added “choy”, which came from the vegetable dish chop suey.
Teodorico Lepura opened his very first Batchoy Shop located at the La Paz market. Managed by himself, his wife and his children, the soup shop was sold back then at the price of 20 centavos per order. Back then, before 1945, when Lepura was only a teenager, he worked in a Chinese merchant and there he learned the concoction of making the basic La Paz Batchoy. Because he loved the taste so much, he made his own version of the dish, which made his own business successful.
Other version of its origin states that Batchoy came from a Chinese community in La Paz.
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- 1 lb miki noodles; boiled and drained
- 1 lb pork
- 1 lb pig’s intestines; cleaned, boiled and chopped
- ¼ lb pig liver; sliced
- 1 ½ t salt
- ½ t black pepper; ground
- 2 t sugar
- 1 t shrimp paste, bagoong, or guinamus (optional)
- 1 t onion powder
- 1 cup pork cracklings or chicharon; crushed
- 3 T spring onion; chopped
- ¼ cup garlic; toasted
- 7 cups water
- Let the water boil in a cooking pot
- Add in salt, onion powder, sugar, pepper and shrimp paste. Cook for 1 minute.
- Add the pork and let it cook until it is tender
- Add the liver and intestines and let it cook for another 10 minutes
- Remove the pork, intestines and liver from the caldo or broth. Set it aside.
- Slice the pork into thin strips
- Arrange the miki noodle in a serving bowl.
- Add on top of the noodles the liver, pork and intestines.
- Pour some broth and then garnish with toasted garlic and spring onions
- Serve it hot.
- Trivia on how to Eat Batchoy
- Some Filipinos love eating Batchoy using fork and spoon. However, some would prefer eating it with a pair of chopsticks. The solid ingredients like meat and noodles are the first to consume; and the liquid or the broth will be the last one to be eaten.
- Image from AngSarap.NET