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LAPAZ BATCHOY
Based on the ingredients, one might
not expect much from
batchoy
.
But this
hearty soup made with pig organs (liver,
spleen, kidney and heart), chicken
stock, beef loin, round noodles, and
crushed pork crackling is so well-loved
it practically runs through the Ilonggo
bloodstream. A nod to Chinese cuisine,
batchoy was first concocted in 1938 by
Frederico “Deco” Guillergan Sr. in the
La Paz public market in Iloilo. Peppered
with local herbs and spices, it soon
made its way across the region.
KADIOS
If there’s one dish Ilonggos wax
nostalgic over, it’s their
kadios
.
The
black bean stew has been a staple in
the Ilonggo childhood for generations
and it’s one that pleases the palate,
as well as warms the heart. “Kadios
is usually cooked along with pork and
jackfruit, and is commonly referred
to as KBL,” shares chef Tom Bascon.
“
Growing up we all had to eat our
KBL and loved how it had that hint of
sourness that came from batwan.”
4
5
K = kadios,
B = baboy (pork),
L = langka (jackfruit)
Batchoy is the perfect follow-
up to a fewrounds of drinks. It
has purportedly keptmany a
hangover at bay.
T A K E A B I T E
PHOTOS
JAPOI CEQUINA
Bar 21’s pancit molo is a must-
try (
21
st Lacson St, Brgy 4,
Bacolod City
)
Sample the the kadios at
Mely’s Garden (
6
th Street,
Bacolod City
)
