Skip to main content

Iloilo's Lapaz Batchoy

If there's one dish Iloilo is known for, it will all point to Lapaz Batchoy. Born in the market stalls in the district name it carries, this Ilonggo cuisine is a must try when in Iloilo.
Netong's Batchoy at Tinda Lapaz

And despite the number of batchoyans around the city (and even outside Iloilo), there's no more authentic experience than having it where it started - in the market.



Don't worry Lapaz market is among the most organized and cleanest markets in Iloilo despite the chaos the market scene brings, you will still "fresh and clean" after your batchoy experience.
Inggo's at The Atrium Mall foodcourt

The big 3 when it comes to Lapaz batchoy are Ted's Oldtimer, Deco's and Netong's - Ted's is the largest chain with branches in most parts of the country, Deco's is reputed to be the original and Netong's which capitalized on the surge of social media at the start of the decade.
The trending Batchoy ni Jasmin
in Santa Barbara, Iloilo

There's also Inggo's which claim to have served batchoy in the 1920s, Popoy's who is king at the Iloilo Central Market and there's the current viral/trending Batchoyan ni Jasmin in Ilawod in Santa Barbara, Iloilo around 16kms from the city.




Batchoy-making at Ted's Oldtimer Lapaz Batchoy
The ingredients that make a bowl of Lapaz batchoy are the following:
  • Noodles - original is meke (egg noodles) but innovations brought miswa, bihon and sotanghon
  • Pork - boiled and cut into strips
  • Liver - boiled and cut into strips
  • Pork Intestines - boiled and cut into strips
  • Chicharon - deep fried pork rinds
  • Garlic - chopped and fried
  • Chives - freshly cut
  • Caldo - this is where the taste differs and only authentic batchoyans (like these three) can give the real flavour since all of them have big kalderos or pots which boils the soup stock (with bones, and the meaty ingredients above - for a few minutes) throughout the day - even starting at 4am for some. Most home-made batchoys and those in most restos are just broth cubes most of the time.
Starting at top-right and clockwise: MEKE, BIHON, MISWA and SOTANGHON
 To enjoy batchoy, just assemble all the dry ingredients (noodles then topped with the meat) then sprinkled with  chicharon, garlic and chives then poured with caldo. Fresh or boiled egg is an extra treat. 



 Condiments used are black pepper and soy sauce. While chili sauce is another innovation but still not  on the radar of most Ilonggos as they enjoy its original preparation more. And most often i is partnered with  rice puto and pan de sal.
The original Deco's Batchoy at the Lapaz Market
And comes in these local batchoyans are bottomless caldo (they say genuine Ilonggos sip the caldo first then ask for an extra bowl to finish their batchoy) and extra garlic and chicharon. Now what more can you ask for? Namit gid! 

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...