I am always fond of eating batchoy, and been into it since I was a teen. Of course, batchoy is a popular dish in Bacolod and Negros Occidental, as well as in Iloilo where it originated in the La Paz district of Iloilo City.
Though batchoy is a noodle soup garnished with pork meat, pork belly, kidney and liver, crushed pork cracklings, and sometimes topped with cracked raw egg (called “special batchoy” for a higher price), yet it is actually a complete meal in itself.
People who are fond of eating batchoy like me swear that it makes your stomach full, as it is nutritious and delicious, which makes you crave for more.
In Bacolod City, the best batchoy I’ve tasted are served in Bar 21 Restaurant in 21st-Lacson Streets and in Pendy’s Restaurant in 25th-Lacson Streets.
What are the ingredients and how do you prepare batchoy? You ask the cook in a batchoy house or restaurant serving batchoy and he won’t tell you.
After all, the recipe for making batchoy that stands out, that makes it popular among its patrons, is considered a secret.
Anyway, if you want to try cooking batchoy, here’s the recipe from www.pinoyrecipe.net. I’ve not tried this recipe yet, but give me a feedback how the flavor of the batchoy is.
I kilo mami noodles
- 1 medium size onion, quartered
- 1/2 head garlic, crushed
- 1/2 tsp. shrimp paste (bagoong)
- 1 tbsp. peppercorns, crushed
- 2 tbsp. worcestershire sauce
- 10-12 c. beef/pork stock
- 1 tbsp. sugar
- 1 tsp. soy sauce
- salt to taste
- 250 g. pork
- 150 g. pork liver
- 150 g. shrimps
- 1 pc. chicken breast
- chicharon, crushed
- chopped garlic,fried
- chopped spring onion
- In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
- Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- Add in pork, chicken and liver in the pot, let simmer for 20â€“25 minutes or until pork, chicken and liver are tender add more stock if necessary.
- Remove pork, chicken and liver from the pot, drain and let cool.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
- Serve immediately.
Estimated preparation and cooking time: 1 hour and 30 minutes. Do you want to eat batchoy? Eating batchoy is both a delight and a pleasure.
*source of image: angsarap.net