Everything about Batchoy totally explained
Batchoy (contention states that the word may have originated from the Chinese (Hokkien)
Ba-chui (肉粹) meaning "pieces of meat") is a
noodle soup which originated in the district of La Paz,
Iloilo City in the
Philippines. As with most noodle dishes in the Philippines, batchoy may have been first concocted by
Chinese immigrants.
Preparation
Ingredients include
pork innards (liver, spleen, kidneys and heart) crushed pork
cracklings, vegetables,
shrimp,
chicken breast or
beef loin, shrimp broth, chicken stock and round noodles or
miki. The noodles are similar to
spaghetti, but are generally a bit finer.
Oil is heated in a stock-pot. Innards, shrimp, chicken and beef are
stir-fried for about a minute.
Soy sauce is then added. The shrimp and chicken stock 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 raw egg is cracked on top as well.
Eating
Most
Filipinos eat the soup using spoon and fork, although it may undoubtedly be eaten using
chopsticks as well. The solid ingredients (noodles and meat) are generally consumed first, the liquid broth rounds out the meal. In more affluent times, the proprietor of the
batchoyan would grant a second helping of broth for the customer who happened to consume the broth first before the meat and noodles.
Further Information
Get more info on 'Batchoy'.
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