Unraveling the Warmth of Filipino Batchoy!
Hey there, sweet moms and parents! April here, your trusty guide to all things relaxing, delightful, and delicious. Today, I’m diving deep into the heart and soul of Filipino cuisine to explore one of its most soul-warming delicacies—the unforgettable Filipino Batchoy! Prepare to be transported on a gustatory journey that will take your taste buds on a magical ride to Iloilo, home of this famous soup.
Batchoy 101: Batchoy is a traditional Filipino soup hailing from the city of Iloilo, a true culinary gem of the Visayas region. It is believed to have originated from the influence of Chinese noodle dishes and evolved over time to become a beloved Filipino classic. I first ate this at a hole-in-the-wall restaurant in Makati , then the original La Paz Batchoy in Iloilo where my husband hails from.
A Medley of Ingredients: At the heart of Batchoy lies a symphony of flavors—the rich and hearty pork-based broth infused with garlic, onions, and spices creates an amazing fusion, while the tender slices of pork, chewy miki noodles, crispy chicharrón (pork cracklings), and runny eggs come together in a delightful mix of textures with each spoonful.
The Secret Ingredient: Stories has it that the true magic of Batchoy lies in its “mami” noodles, handcrafted by skilled Iloilo artisans who also happens to be the artisans of Pancit Molo. But here in Marinduque, we have a pansit legent of our own which I think is comparable to the original pansit used in Iloilo. Our Miki (my favorite from the town of Sata Cruz) creates silky strands of goodness, ensuring each bowl is a celebration of taste and texture.
I can’t promise though that this version is the original as this has already gone thru several revisions. I don’t have pig intestines and other menudencias here to give way to my kids. I added Reno Liver Spread as I think that adds a bit of creaminess to the soup. The original recipe uses guinamos or alamang ( shrimp paste) but you can go ahead and skip this as well if you happen to have an allergy. When I don’t have Alamang, I just make do with Knorr Shrimp Cubes.
Why Batchoy Feels Like a Warm Hug:
1. Nostalgia Galore: Like a familiar tune from our favorite song or a cherished movie quote, Batchoy has a way of evoking nostalgia and comforting memories. It’s like a culinary time machine, transporting us back to simpler times, when a bowl of soup is enough to make us happy!
2. The Magic of Mama’s Touch: Batchoy, with its soothing flavors, represents the loving embrace of a mother’s care. It’s a dish that Ilonggo moms and parents have lovingly passed down through generations, ensuring that the essence of family tradition is preserved with every bowl.
3. Wards Off Island Chills: Our island paradise is truly enchanting, but even paradise can get a bit chilly on those rainy days. Fear not, for Batchoy is the ultimate weapon to conquer the cold and warm your soul from the inside out.
Batchoy on a Budget – Making Magic in Your Kitchen:
Ready to embark on your very own Batchoy adventure? I’ve got you covered with budget-friendly tips and tricks to make this soulful delight in your kitchen!
1. Thrifty Shopping Hacks: Keep an eye out for special deals on pork cuts and affordable fresh produce. Buying in bulk and freezing extra ingredients can save you money in the long run. You can also make broths and precut your meats ready to go to your soup when you want!
2. Love Your Leftovers: Batchoy is versatile and forgiving. Utilize leftover meats from previous meals to create your own one-of-a-kind batch. It’s not canon but you can go ahead and throw in leftover vegetables as well.
3. Embrace the DIY Spirit: Instead of store-bought sitsaron, make your own using pork skin. The DIY approach adds an extra layer of satisfaction and taste to your Batchoy creation!
4. Noodle-Know-How: If mami noodles are hard to find, don’t fret! Substitute with other egg noodles or even spaghetti (!!!)—just remember to cook them until they reach the perfect chewy texture.
Let’s Get Cooking: A Simple Batchoy Recipe
Ingredients
Shopping List:
- •500g miki noodles
- •100g pork (loin or shoulder)
- •100g pig liver
- 1 tbsp Reno Liver Spread
- •1 tsp shrimp paste
- •1 tsp onion powder
- 1/2 Knorr Shrimp Cubes
- •1 cup chicharon (crushed)
- •3 tbsp green onions
- •1/4 cup fried garlic
- 4 Eggs
Already Have in Your Pantry:
- •7 cups water (or pork broth)
- •1 1/2 tsp salt
- 2 tsp sugar
- •1/2 tsp ground black pepper
- 1 medium onion diced
Tools Needed:
- •Knives
- •Cutting board
- •Measuring cups and spoons
- •Cooking pot
- •Slotted spoon
Instructions
- Boil water in a pot and add salt, sugar, onion, shrimp paste, liver spread, shrimp cubes, onion powder and pepper.
- Add pork and simmer for 30-45 minutes until tender.
- Stir in liver and cook for 6-10 minutes.
- Remove meat and set aside. Slice pork into strips.
- Cook miki according to instructions. Divide into 4 bowls.
- Arrange pork and liver strips on top of the miki.
- Add one uncooked egg over the miki.
- Ladle hot broth over the meats, egg, and noodles.
- Garnish with chopped green onions, sitsaron, and fried garlic.
- Serve hot and enjoy with your family!
Notes
Tips:
•Rinse miki to remove saltiness.
•Use fatty pork cuts for a richer flavor.
•Add more water if the broth reduces too much.
•Use pork broth from pork bones for extra flavor.
Variations:
•You may use chicken livers instead or pork livers.
•Serve with rice and other condiments like fried garlic, calamansi and chili oil.
Storing Leftovers: Refrigerate broth and meats separately within 2 hours. Reheat thoroughly until piping hot. The batchoy keeps for up to 3 days in the fridge or can be frozen for 2-3 months.
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There you have it, dear moms and parents—an ode to the soul-warming sensation of Filipino Batchoy! Naks. I hope this article has inspired you to embrace the magic of Batchoy in your kitchen and fill your home with its warmth. Remember, Batchoy isn’t just a dish; it’s a symphony of flavors and emotions that will leave you craving for more!
Want to stay connected and receive more delightful insights, island-inspired recipes, and parenting tips? Sign up for the RelaxLangMom newsletter now and join our warm and welcoming community. Let’s embark on this exciting adventure together!
Until next time, may your hearts and bowls be filled with love, warmth, and the joy of Batchoy!
Relish the simple,
April
relaxlangmom.com
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