Batchoy
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Batchoy (contention states that the word may have originated from the Chinese (Hokkien) Ba-chui (肉粹) meaning "pieces of meat") is a noodle soup which originated in the district of La Paz, Iloilo City in the Philippines. As with most noodle dishes in the Philippines, batchoy may[citation needed] have been first concocted by Chinese immigrants.[citation needed]
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[edit] Preparation
Ingredients include pork innards (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer.
Oil is heated in a stock-pot. Innards, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp and chicken stock is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes raw egg is cracked on top as well.
[edit] Eating
Most Filipinos eat the soup using spoon and fork, although it may undoubtedly be eaten using chopsticks as well. The solid ingredients (noodles and meat) are generally consumed first, the liquid broth rounds out the meal. In more affluent times, the proprietor of the batchoyan would grant a second helping of broth for the customer who happened to consume the broth first before the meat and noodles.
