So HOT, so DELICIOUS, so BATCHOY.

Yet another feature on Iloilo's most famous cuisine published on the Philippine Star a few days ago. It narrates the origins of La Paz batchoy from it's humble beginnings in the La Paz market to it's current nationwide invasion. This feature is about Deco's Original La Paz batchoy which opened it's first branch in Manila at the Southgate Mall beside the MRT Magallanes Station along EDSA in Makati City.

MANILA, Philippines - A steaming bowl of meke noodles soaked in a tasty broth and topped with generous servings of pork meat, liver and sinful bits of chicharon never fails to entice the palate of foreign and local tourists whenever they go to the La Paz public market in Iloilo City.Popularly known as La Paz batchoy, this Ilonggo comfort food has captured the taste buds of foodies in search of a hot, delicious and filling meal that can be enjoyed any time of the day — in Iloilo.While a few eateries in the metro also serve this delectable dish, some say that nothing beats Deco’s Original La Paz Batchoy, the inventor of this now-famous meat soup.I haven’t tried Deco’s so I was delighted to learn that I don’t have to fly to Iloilo to partake of this mouthwatering treat because there’s now a Deco’s Original La Paz Batchoy Since 1938 branch right outside the Magallanes MRT station in Makati.Here, special batchoy can be savored for as little as P67 and can be paired with the so-called pre-war pan de sal for P3.50 or the Manapla puto for P6.50 per piece.Well, who could resist this tempting treat, especially if you can have unlimited servings of kaldo (soup), chicharon bits and crunchy garlic as toppings for free?

A Taste Of Ilonggo History

The history of batchoy dates back to the years before World War II.Federico “Deco” Guillergan Sr., a butcher who worked at the La Paz market at that time, is the man behind what is now known as the La Paz batchoy.As a cook, Deco experimented with different ingredients to come up with a kaldo (broth) that was meaty and tasty, a dish he could serve market vendors to ease their hunger.The aroma of the soup percolated through the large Chinese population of the city who would later troop to his makeshift carinderia for a bowl of the hot soup. Soon, noodles were added to satisfy the cravings of his Chinese customers.Whenever customers would ask Deco what the name of his noodle dish was, he would hastily reply “batchoy,” which simply means meat soup in Chinese.The people of La Paz enjoyed the original Ilonggo soup for only 10 to 20 centavos per bowl. From then on, they got hooked.Realizing the need to pass on the legacy to his sons and daughter, Deco has taught his children to love the business that helped put them through school and earn their degrees.“I started helping my father when I was 12 years old. It was more like play than work. I enjoyed talking to our customers. I would help him chop the meat and veggies in the kitchen. After school, I would volunteer to wash the dishes in exchange for a hot bowl of batchoy,” relates Federico “Nonoy” Guillergan Jr., the son of Deco, who is now managing Deco’s La Paz Batchoy, the oldest batchoy chain in the country. Read the complete article

Text and Photos courtesy of The Philippine Star

So hot, so delicious, so batchoyBy Lai S. Reyes (The Philippine Star)
Updated March 04, 2010 12:00 AM

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

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FLAVOURS OF ILOILO

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