Filipinos love to sip hot soup when we're sick, feel cold and even during meriendas or meals.
So, what's another Ilonggo favorite during the rainy season? Here's a clue: it originated in La Paz, Iloilo.
If your answer is "La Paz Batchoy" or just "batchoy" then give yourself a pat on the back!
Want to make your homemade batchoy? Try this recipe from panlasangpinoy.com, see below:
• 1 lb miki noodles; boilded for 1 minute and drained
• 1 lb pork
• 1 lb pig intestines; cleaned, boiled and sliced
• ¼ lb pig liver; sliced into strips
• 1.5 teaspoons salt
• ½ teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoons shrimp paste (bagoong or guinamus) *optional
• 1 teaspoon onion powder
• 1 cup pork cracklings (chicharon); crushed
• 3 tablespoons spring onion; chopped
• ¼ cup toasted garlic
• 7 cups water
1. Boil water in a cooking pot.
2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
3. Add the pork and cook until tender (about 30 to 45 minutes)
4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
6. Slice the pork into strips.
7. Arranged the cooked miki noodles in a single serving bowl.
8. Place the strips of pork, liver, and intestine on top of the miki noodles.
9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
10. Serve hot. Share and enjoy!
This recipe can have 6 servings.
You can add egg before the soup cools for an ultimate experience. Batchoy is best matched with puto specially made in Manapla City, Negros Occidental.