Batchoy

Batchoy is a traditional Filipino soup dish that originated from the Visayas region, specifically in the city of La Paz, Iloilo. It is a hearty soup made from a combination of pork, noodles, and a rich, savory broth. The dish is often garnished with green onions, fried garlic, and sometimes even raw egg.

History

The dish was first created in the district of La Paz in Iloilo City, hence it is often referred to as La Paz Batchoy. The term "batchoy" is believed to have been derived from the Hokkien Chinese words "ba-chui" which means "pieces of meat".

Ingredients

The main ingredients of Batchoy include pork organs (liver, spleen, kidneys and heart), crushed pork cracklings, vegetables, shrimp broth, and round noodles or miki. The soup is traditionally garnished with green onions and fried garlic. Some variations of the dish may include other ingredients such as chicken, beef, shrimp, or vegetables.

Preparation

The preparation of Batchoy involves boiling the pork organs until tender, then adding the shrimp broth and the noodles. The soup is simmered until all the flavors are well blended. The dish is then garnished with green onions, fried garlic, and sometimes a raw egg is cracked into the soup just before serving.

Variations

There are several variations of Batchoy, each with its own unique twist. Some of these include the Bacolod Batchoy, which uses beef instead of pork, and the Manila Batchoy, which includes a variety of seafood such as shrimp and squid.

Cultural Significance

Batchoy is a popular dish in the Philippines and is often served in local eateries known as "Batchoyan". It is also a common dish served during special occasions and gatherings.

See Also

• Filipino cuisine
• List of soups
• List of Filipino soups