The popular noodle soup from Iloilo, La Paz Bachoy!
La Paz Batchoy came from La Paz district in Iloilo and it has numerous origins. La Paz Batchoy originated in La Paz, Iloilo and has many versions to its history.
- The first batchoy shop opened in the district in 1921.
- Frederico Guillergan “invented” the dish in 1938, calling it “Bats”. “Choy” was later added from the vegetable dish, chop suey. This version includes Miki noodles, broth (boiled bone marrow), and pieces of pork and beef, then topped with garlic.
- Teodorico Lepura opened a batchoy shop in 1945. He learned the basics of cooking the dish while working for a Chinese merchant in his younger years. His version includes strips of pork, its liver and intestines; some onion and chives; pork stock; and topped with port cracklings.
- It is also said that batchoy originated from the district’s Chinese community.
- In a large pot, let the water boil (7 cups). Then add the salt (1 1/2 tbsp); onion powder (1 tbsp); sugar (2 tbsp); ground pepper (1/2 tsp) and bagoong (optional). Let it simmer for one minute.
- Add the pork (1/2 kilo) and let it simmer until tender. Add the pig liver (1/4 lb, sliced); and intestines (1/2 kilo) next and simmer for 10 more minutes.
- Strain the pork parts (liver, meat, and intestines) from the broth and set it aside.
- Slice the pork into strips. Put Miki noodles in a bowl then top it with the pork meat, sliced liver, and intestines. pour in the broth and garnish with toasted garlic and spring onion. Top with fresh egg (optional).
- Serve and enjoy!
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