Ted's La Paz Batchoy at SM-BacolodA hot, steaming bowl of soup is comforting on rainy days like what we've been having for the past few weeks. Like the traditional chicken soup that has been regarded as a cold remedy for centuries, the Ilonggos’ La Paz Batchoy has been giving more than comfort to Filipinos. Friends go to the local batchoyan to eat and bond, families get together after an afternoon siesta to share this filling noodle soup. Although we enjoy this noodle soup in the summer as well, the craving for something hot during rainy days always leads me to good old Batchoy.
There has been scientific evidence that hot liquids in general can be soothing, if only because they require you to slow down and sip patiently in order to consume them without spilling and scalding yourself. I believe Batchoy has healing powers, not only for the body, but also for the soul…because a bowl of what you fancy does you good.:D
Batchoy or Ba-chui, meaning “pieces of meat”, is a noodle soup, possibly concocted by Chinese immigrants and made famous in a town called La Paz, in Iloilo province. Miki or round noodles is used, mixed with stir-fried pork innards, shrimps, chicken breast or beef loin, beef and shrimp broth, topped with crushed pork cracklings, and garnished with fresh leeks and fried garlic. My mother has a secret ingredient but she's not telling!
This is my first entry to Lasang Pinoy, Sundays. Thank you, Ces, for inviting me.
