La Paz Batchoy: Deco's Original Recipe

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Questions and Answers

What is the primary feature that makes Deco's La Paz Batchoy special?

  • It has a rich, hearty broth. (correct)
  • It includes seafood.
  • It uses unique spices.
  • It is served cold.

What does the name 'La Paz Batchoy' originate from?

  • A Hokkien term meaning pieces of meat. (correct)
  • A local dialect term.
  • A Spanish word for stew.
  • A traditional cooking method.

Which ingredient is NOT listed as part of the toasted pastillas recipe?

  • Butter
  • Powdered sugar (correct)
  • Powdered milk
  • Condensed milk

Which statement about Madge Cafe's history is true?

<p>The cafe has been passed down through generations. (B)</p> Signup and view all the answers

What is the first step in preparing toasted pastillas?

<p>Mixing powdered milk, condensed milk, and butter. (B)</p> Signup and view all the answers

What additional food is suggested to enjoy with deco's La Paz Batchoy?

<p>Puto or pandesal (A)</p> Signup and view all the answers

What is the main branch location of Madge Cafe?

<p>La Paz Market (B)</p> Signup and view all the answers

What does the process of molding the pastillas involve?

<p>Creating round or circular shapes (A)</p> Signup and view all the answers

Who is recognized as the father of La Paz Batchoy?

<p>Federico &quot;Deco&quot; Guillergan Sr. (C)</p> Signup and view all the answers

What key ingredient was used in the original batchoy recipe?

<p>Native meke noodles (B)</p> Signup and view all the answers

Which of the following ingredients was added to enhance the flavor of batchoy over time?

<p>Chicharon (D)</p> Signup and view all the answers

In what year was Deco's established?

<p>1938 (B)</p> Signup and view all the answers

What is the primary function of guinamos in the batchoy recipe?

<p>Flavor enhancer (D)</p> Signup and view all the answers

How long should the broth simmer to develop a rich flavor?

<p>2 (A), 2 (D)</p> Signup and view all the answers

What type of atmosphere did Marichel Teves-Magalona aim to create for the restaurants?

<p>Modern and inviting (A)</p> Signup and view all the answers

What is the best accompaniment to La Paz Batchoy?

<p>Puto or pandesal (C)</p> Signup and view all the answers

What is the primary purpose of adding sugar to the pastillas mixture?

<p>To provide a sweeter and crispier texture (D)</p> Signup and view all the answers

What is the texture contrast found in Madge Café's toasted pastillas?

<p>Crunchy outside, with a soft and chewy inside (C)</p> Signup and view all the answers

What traditional method is used to brew coffee at Madge Café?

<p>Brewing with a cloth filter called culador (A)</p> Signup and view all the answers

Why are toasted pastillas considered a popular pasalubong?

<p>They are a favorite souvenir for visitors from Iloilo (C)</p> Signup and view all the answers

What ingredient is crucial for making the best pastillas at Madge Café?

<p>Carabao's milk (B)</p> Signup and view all the answers

Flashcards

La Paz Batchoy origin

A popular Ilonggo dish developed in Iloilo City's La Paz Market before World War II, by butcher Federico "Deco" Guillergan Sr.

Deco's Batchoy influence

Deco's Batchoy, initially served in La Paz Public Market's 18 Huervana St., gained popularity, expanding to other regions of the Philippines.

Batchoy Ingredients

Consisting of native meke noodles in a rich broth made from boiled bone marrow, meats, guinamos, and garnished with garlic.

Batchoy Broth

The flavourful broth is made by boiling pork bone marrow and guinamos, simmering for several hours to develop its complex taste.

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Batchoy Noodles

Fresh, native meke noodles (traditional egg noodles) are used in batchoy.

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Batchoy additions

Pork innards, sliced liver, and chicharon are later additions that elevated the flavor of La Paz Batchoy.

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Batchoy serving suggestions

Complementary food to Batchoy include fresh egg, puto or pandesal.

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Batchoy preparation stages

Batchoy's preparation: broth, noodles and then assembling the dish. Followed by garnish (garlic, green onions, egg and optional).

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Pastillas Ingredients

Pastillas are often made with carabao's milk to enhance flavor and give a Filipino touch.

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Pastillas Texture

Toasted pastillas have a crunchy outer layer from toasting, but a chewy inside.

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Madge Cafe Pastillas

A popular souvenir from Iloilo, often made with carabao's milk, characterized by a crunchy-chewy texture.

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Pastillas Sugar Coating

The sugar coating is applied to the pastillas mixture before baking, important in achieving the correct sweet and crisp flavor.

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Oven-toasting Pastillas

Toasted pastillas are baked in the oven for 15-20 minutes until brown.

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La Paz Batchoy

A Filipino dish featuring a rich, hearty broth, noodles, chicharron, and guinamos. Often served with puto or pandesal.

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Secret Ingredient (Batchoy)

The unique combination of flavors and textures in the broth that make the dish special.

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Origins of La Paz Batchoy name

The name comes from the Chinese (Hokkien) word "ba-chui", meaning pieces of meat, a later addition of "choy" from chop suey, originally jokingly called "bats" by the inventor.

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Madge Cafe

A vintage Iloilo cafe established in the early 1940s by the de la Cruz family, known for its original pastillas recipe.

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Pastillas Recipe Ingredients

A mixture of powdered milk, condensed milk, butter, and sugar.

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Pastillas Molding

The mixture is molded into rounds or circles by Madge Cafe.

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Pastillas Toasting

The rounded mixture is coated with sugar.

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Filipino Ingenuity

Turning leftover pork and offal into a delicious dish.

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Study Notes

Batchoy (Deco's Original La Paz Batchoy)

  • Established in 1938 by Federico "Deco" Guillergan Sr.
  • Considered the father of La Paz Batchoy.
  • Developed in Iloilo City's La Paz Market, influenced by Chinese presence.
  • Originally served at La Paz Public Market, 18 Huervana St.
  • Evolved over time, adding pork innards, liver, and chicharon.
  • Now has multiple outlets across the Philippines.
  • Deco's son, Federico Guillergan Jr. later took over.
  • Purchased by businessman Edgar "Injap" Sia in 2007, expanding locations.
  • Modernized branches designed for progress and tourist appeal.

Preparation of Batchoy

  • Ingredients: Native meke noodles, bone marrow broth, guinamos (shrimp paste), meats, garlic, pork innards, liver, chicharon.
  • Broth: Boil pork bone marrow with guinamos, simmer for 2-3 hours for flavor. Chicken or beef can be added for complexity.
  • Noodles: Use fresh meke noodles, blanch briefly.
  • Assembly: Place noodles in a bowl, pour hot broth, add pork slices/liver/innards, and chicharon (crushed cracklings).
  • Garnishing: Garlic, green onions, optional raw or boiled egg. Serve with puto or pandesal.

Pastillas (Madge Cafe)

  • History: Established in the early 1940s by Mr. Vicente and Mrs. Magdalena de la Cruz.
  • Recipe: Passed down through generations, tested for time and quality control.
  • Cafe Owner: The Café was named "Madge” after the wife of Mr. Dela Cruz, Magdalena.
  • Unique Coffee: Serves its own brew of Arabica coffee beans using traditional methods.
  • Unique Pastillas: Toasted pastillas, distinctive crispy outer layer and chewy inner textures.
  • Ingredients: powdered milk, condensed milk, butter, and sugar.
  • Preparation: Mix ingredients. Mold into shapes, coat with sugar, bake until brown.
  • Souvenir: Popular souvenir from Iloilo City.
  • Limited Production: Sometimes available in limited batches.

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