Inside: Ted's Oldtimer Lapaz batchoy

For the “NTH” time, I’ll be blogging about Lapaz batchoy but this one comes with a twist. An article I’m currently working on brought me inside the kitchen of what probably the biggest and the most “high end” batchoyan in town – Ted’s Oldtimer’s branch along Diversion road. With a seating capacity over a hundred plus a cozy and high-ceilinged interior – I doubt if others can or would claim those “titles” as of now.

Anyway, my timing was good for it wasn’t quite a busy afternoon. I sort of “disrupted” the operation in the kitchen for a simple photoshoot of everything batchoy. From the step by step process of preparation and to the ingredients used plus the kinds of noodles used and the “sides” that goes well with it. All in the line of a Batchoy 101 I am envisioning …

Behind the “Employees Only” door, a well staffed and arranged kitchen greeted me. A large counter was right at the center - where everything’s being done and anything’s just steps away. It’s a shared kitchen with Dulgies (for its pasta, sandwiches and shorts orders) but batchoy-related things still dominated the work area.

Orders were being prepared that time so that got me into an observation mode with a few clicks and flashes. When things eased, I requested for all ingredients needed for an extra super order of Lapaz batchoy. All along I thought these “Special, Super Special and Extra Super” were serving sizes with corresponding amounts – but they weren’t. Special batchoy only had pork while Super Special adds liver while Extra Super has those intestines – all topped with onions, garlic and chicharon.

A sudden order of beef batchoy awakened me from that realization and showed me that this variant contains beef strips, caramelized onions, garlic, chives and celery with a separate broth of its own. It was a “healthier” take on this cholesterolific dish I must say.

It was then time for the noodles as I lined meke, bihon, sotanghon and miswa for their own shoot. In that order, I found out how the noodle innovation was brought about by Ted’s years ago. I joked that spaghetti will come in the next few years! If ever there would be another one, maybe Efuven or those (Thai) glass noodles would be good additions.

The aroma of batchoy made my stomach grumble then that I decided to hit two birds with a single stone – documenting the step by step process of preparing an extra super batchoy with egg while preparing my order (to be devoured later). Let’s see… I placed noodles first then topped with pork, intestines and liver. Then I showered it chicharon, garlic and chives. I then requested for caldo to be poured in – stayed off the heat for it may affect contacts.

Now the egg - fresh or hardboiled? Hmmm …. both ?! LOL just for photo ops but I actually ate the one with fresh eggs.

As I said goodbye to the kitchen, a small surprise awaited on the table. It’s a “placemat” exclusive to this branch of Ted’s and shows an Iloilo landmark – Arroyo Fountain. I always appreciate it when establishments take pride in their roots and like Ted’s Oldtimer, being the leader of batchoy innovation would surely pave the way for more. “An Ilonggo Tradition of Good Taste” it SAYS and I couldn’t agree more!

Acknowledgments: Thank you very much to Ms. Dolor Borro of Ted’s Oldtimer for facilitating and making this photo shoot possible and to everybody at Ted’s Diversion for being so accommodating.

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