My first experience with the unique noodle dish of batchoy was when Gwammy took us to the La Paz Batchoy restaurant in Shoppesville mall in Greenhills in the late seventies. We were immediately hooked! The dish, shown below, is a combination of chopped pork organs (yes, it's high in uric acid but very yummy), beef brisket, pancit miki (thin noodles) and hard-boiled eggs, brought together in shrimp or chicken stock. Crushed chicharon (pork cracklings), fried garlic and chopped green onions are oftentimes sprinkled on top to add flavor. I understand that this was invented before WW2, and was initially served at the La Paz market in Iloilo. Ted's La Paz Batchoy has been serving this since 1945, and the brand has found its way into Metro Manila malls (e.g. SM Fairview and Eastwood).
Monique and I took a quick merienda at Eastwood Mall, and we opted to have a bowl each. The soup came in hot and we spent some time eating, as we ordered the big sizes--roughly P100 per bowl.
No comments:
Post a Comment