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If this is your first visit, welcome! This site is devoted to my life experiences as a Filipino-American who immigrated from the Philippines to the United States in 1960. I came to the US as a graduate student when I was 26 years old. I am now in my early-80's and thanks God for his blessings, I have four successful and professional children and six grandchildren here in the US. My wife and I had been enjoying the snow bird lifestyle between US and Philippines after my retirement from USFDA in 2002. Please do not forget to read the latest national and International News in this site . I have also posted some of my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos in this site, I do not own. However, I have no intention on infringing on your copyrights. Cheers!

Wednesday, January 22, 2014

Two Ilonggo Signature Dishes

When I was growing up in Iloilo, Philippines in the 1950's, two dishes that I really like are the Pancit Molo and the La Paz Batchoy. Both are heavy soup dishes. There are several versions of the recipes for these two heavy soups published in the Web but the following recipes are the one that I like and are similar to what my relatives used to prepare when I was a teenager in the Philippines.

1. Molo Ingredientss:

- Wonton wrapper
- Ground Pork
- Garlic
- Scallion
- Salt and Pepper

Molo Dumplings: Mix ingredients together in a bowl. Scoop half a teaspoon of the mix and wrap it in the wonton wrapper.

The Broth: The broth is basically chicken soup with lots of crunchy fried garlic and shredded chicken. The secret is really good chicken and pork stock (Chicken bones and pork neck bones, ham hocks etc)

2. Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. Wikipedia

Ingredients: Broth: This is the most essential part of the Batchoy, preparing the right broth is the secret to a delicious dish.

- Beef Shank (With bone in and Marrow)
- Pork neck bones
- Pork Shoulder
- Chicken bones for stock
- Pork Liver (optional but traditional)
- Pork small intestines (optional but traditional)
- fish bagoong (optional but traditional) or crushed shrimp heads
- Garlic minced
- Scallions
- Shallots
- Chicharon
- Miki (Round Egg noodles)
- AJINOMOTO (optional)

Procedure: Broth
- In a pot brown some garlic. Sautee the bagoong and shallots.
- Add the meat (beef, pork bones, chicken bones etc) and sautee for a bit
- Add water, boil and turn to simmer
- Once the pork shoulder, liver and intestines are done take out from the pot, drain and set aside
- Continue to boil the bones, add fresh garlic, sea salt and msg

Noodles and toppings
- Cook egg noodles according to packaging, drain and transfer to bowl. In Iloilo the Miki is already cooked so you just rinse it.
- Chop the pork shoulder, liver and intestines and top the noodles with it
- Chop some scallions, crush the chicharon and top noodles with it
- add the crunchy browned garlic and pour broth over it. If desired add the bone marrow to your bowl.

Serve piping hot and Enjoy!

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