If you happen to visit Iloilo City then check out the most popular food of the Ilonggos. Rainy or sunny days Batchoy is enjoyed till the last drop and would prompt you to ask for more of that hearty, tasty, delicious noodle soup. Batchoy is made with pork, crushed pork cracklings or chicharon, chicken stock, beef loin and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. It is usually served hot and paired with puto or pandesal. Taste can be enhanced by adding fried garlic, pepper, and soya sauce. Pinoys used spoon and fork to eat Batchoy, it is served piping hot with a cold drink on the side.
1 kg- mami noodles (egg noodles)
1 medium ( quartered) size onion
1/2 head crushed garlic
1/2 tsp. Bagoong (shrimp paste)
1 tbsp. peppercorns, crushed
2 tbsp. Worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast
crushed chicharon (cracklings)
chopped fried garlic
chopped spring onionCooking Procedure:
1. 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.
2. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
3. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
4. 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.
5. Slice the pork, chicken and liver into thin strips and set aside.
8. 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.