dishesandplaces

a quick note on batchoy

In Uncategorized on April 8, 2012 at 12:25 pm

we did a major batchoy tasting during this trip to negros. we were there for 5 days and had a batchoy everyday. the full article of that will come out in sidetrip magazine, but we can’t help but still say something about this utterly delicious soup.

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it’s easy to imagine the origins of batchoy as coming from the pig parts nobody really wanted. the scraps made into broth and the meat in the soup usually composed of intestines, liver, and some pork. batchoy is garlicky, having its fair share of toasted garlic. it is sweetish, coming mostly (ideally) from caramelized onion. it has crunch from chicharon and heft from the meat and noodles.

some restaurants fancify batchoy – like 21 in bacolod now puts marrow instead of liver. we didn’t try that version because the parameters of our article were to go with traditional preparations.

usually priced at P60-90 a bowl, this is truly a must-try for anybody visiting iloilo and bacolod.

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