Batchoy facts for kids
A bowl of La Paz batchoy
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| Alternative names | Ba-chui (Chinese) Batsoy (Tagalog) Bachoy (Spanish) |
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| Course | Soup |
| Place of origin | Philippines |
| Region or state | La Paz, Iloilo City |
| Serving temperature | Hot |
| Main ingredients | noodles, pork organs, vegetables, chicken, shrimp, beef |
Batchoy, also spelled batsoy, is a delicious noodle soup from the Philippines. It's made with different kinds of meat, like pork and beef, and often includes pork cracklings (crispy pork skin). It also has round noodles and a rich broth. This famous soup comes from the district of La Paz in Iloilo City, which is why it's often called La Paz Batchoy.
Contents
The Story of Batchoy
The exact beginning of Batchoy is a bit of a mystery, but there are a few interesting stories about how it started.
Early Beginnings
- Some people say that Inggo's Batchoy opened its first stall in 1922. This would make it the oldest Batchoy shop in La Paz, Iloilo City. This was 16 years before Deco's La Paz Batchoy Shop opened in 1938.
- Another story tells of Federico Guilergan Sr. He is believed to have created the dish in Iloilo in 1938. His first recipe used broth, noodles, beef, and pork. Over time, the soup changed and became the popular dish we know today. Federico Guillergan Jr., his son, said his father first jokingly called the dish "bats." Later, he added "choy" from the vegetable dish chop suey.
Ted's Oldtimer Batchoy
- Teodorico "Ted" Lepura opened his first Batchoy shop in 1945. It was located at the La Paz Public Market. Ted, his wife, and their children ran the shop. They sold the original La Paz Batchoy for only 20 centavos a bowl back then.
- When Ted was a teenager in the 1930s, he learned how to make Batchoy while working for a Chinese merchant. He then created his own special version of the dish. Today, Ted's Oldtimer Lapaz Batchoy is one of the biggest Batchoy chains in the Philippines.
Chinese Influence
- Other sources suggest that Batchoy came from the Chinese community in La Paz. The name "Batchoy" might come from a Chinese term (Bah-chúi) which means "meat soup." This shows a possible connection to Chinese cooking traditions.
How Batchoy is Made
Making Batchoy involves several tasty ingredients and steps.
Main Ingredients
The main ingredients for Batchoy include:
- Different parts of pork like liver, spleen, kidneys, and heart.
- Crispy pork cracklings (also called chicharon).
- Beef loin.
- Shrimp broth, which gives the soup a rich flavor.
- Round egg noodles, also known as miki.
Cooking Steps
1. First, oil is heated in a large pot. 2. The pork organs, shrimp, chicken, and beef are quickly cooked (stir-fried) for about one minute. 3. Then, soy sauce is added to the mix. 4. The shrimp is added next and left to cook gently for a few minutes. 5. This flavorful broth is then poured over a bowl of noodles. 6. Finally, the soup is topped with fresh leeks and pork cracklings. Sometimes, a raw egg is cracked on top, which cooks in the hot soup.
How to Enjoy Batchoy
Most Filipinos eat Batchoy using a spoon and fork. They usually start by enjoying the warm, flavorful broth. It's common to ask for more broth, called kaldo in the Hiligaynon language. You can ask for a second, third, or even a fourth helping of broth to finish your meal!
