Batchoy

Batchoy, alternatively spelled batsoy, is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles. The original and most popular variant, the La Paz batchoy, traces its roots to the Iloilo City district of La Paz, in the Philippines.[1][2]

La Paz Batchoy
A bowl of La Paz batchoy
Alternative namesBa-chui (Chinese)
Batsoy (Tagalog)
Bachoy (Spanish)
CourseSoup
Place of originPhilippines
Region or stateLa Paz, Iloilo City
Serving temperatureHot
Main ingredientsnoodles, pork organs, vegetables, chicken, shrimp, beef
VariationsBatchoy Tagalog, Bumbay

Origin

The origin of the La Paz batchoy is unclear with several accounts claiming credit for the dish:

  • Inggo's Batchoy opened their batchoy stall in 1922 and claims to be the first batchoy shop in La Paz, Iloilo City; 16 years ahead of Deco's La Paz Batchoy Shop, which opened in 1938.
  • The dish was claimed to be concocted by Federico Guilergan Sr. in 1938 in Iloilo.[3] His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City's most popular dish. Federico Guillergan, Jr., the son of the soup's inventor, states that his father at first jokingly called the dish "bats" when asked for its name. Later, he added "choy", from the vegetable dish chop suey.[4]
  • Teodorico "Ted" Lepura opened his first batchoy shop, Ted's Oldtimer Lapaz Batchoy, at the La Paz Public Market in 1945. Run by Lepura, his wife and their children, the shop sold what they claim to be the original La Paz batchoy which at that time was priced at 20 centavos per bowl. In the 1930s, as a teenager, Lepura learned the basics of making La Paz batchoy while working for a Chinese merchant, and eventually concocted his own version of the dish.[1]
  • Other sources claim that the dish originated from the Chinese community in La Paz,[1][5] since the etymology of the name "batchoy" likely comes from the Hokkien Chinese: 肉水; Pe̍h-ōe-jī: bah-chúi; lit. 'meat soup', or Hokkien Chinese: 肉碎; Pe̍h-ōe-jī: bah-chhùi; lit. 'minced meat'.

Preparation

Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles (miki).

Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.[6] The dish is generally eaten with a spoon and fork. The soup is generally consumed first, as the liquid broth rounds out the meal. Diners are encouraged to ask for a second, third, or even a fourth helping of kaldo (Hiligaynon, "broth").

Regional Varieties
See also: Batchoy Tagalog

The province of Quezon has a variation of the batsoy Tagalog, also known as bombay or bumbay which derives its name from the similarity of the tied banana leaf pouch to the appearance of the turban worn by Sikhs. The dish consists of finely chopped and seasoned pork offal wrapped in banana leaf and then boiled in water. The dish is served with its cooking broth.[7][8][9][10]

See also

References
  1. Caligan, Michelle S. (May 26, 2009). "The Ten Peso Wonder". EntrepreNews. Archived from the original on September 1, 2009. Retrieved September 3, 2009.
  2. Besa, A.; Dorotan, R. (2014). Memories of Philippine Kitchens. Abrams. p. pt418. ISBN 978-1-61312-808-4. Retrieved August 24, 2018.
  3. Pendon, Lydia C. (January 22, 2009). "Batchoy bowl draws thousands of children, adults". Sun.Star Iloilo. Archived from the original on May 12, 2009. Retrieved September 4, 2009.
  4. Burgos, Nestor P. Jr. (January 23, 2009). "Ilonggos feast on biggest bowl of La Paz batchoy". The News Today Online Edition. Retrieved August 5, 2009.
  5. Funtecha, Henry F. (July 7, 2009). "Globalization and Philippine nationalism: Questions and options". The News Today Online Edition. Retrieved September 5, 2009.
  6. "La Paz Batchoy Recipe". Pinoy Recipe At Iba Pa. Retrieved December 22, 2018.
  7. David, Kara (September 4, 2021). "Wow Sabaw". Pinas Sarap (in Filipino). GMA Network. Retrieved December 28, 2022.
  8. Arellano, Drew (February 28, 2020). "Flavors of Quezon". Biyahe ni Drew (in Filipino). Event occurs at 15:40. GMA Network. Retrieved December 28, 2022.
  9. Fenix, Micky (August 8, 2013). "'Bombay,' 'pirihil,' 'sinantomas,' 'pasag-oy'–Quezon's cuisine is a wonder". Philippine Daily Inquirer. Retrieved December 28, 2022. Bombay, the soup similar to the Tagalog batchoy where the main ingredients are cooked in a banana leaf pouch that resembles an Indian turban (hence the dish's name).
  10. Gonzales, Gene (October 31, 2013). "The cooking of Quezon". Manila Bulletin. Retrieved December 28, 2022. Bombay which is a soup with banana leaf parcels filled with chopped pork lungs
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