Podcast
Questions and Answers
What is the primary concern during the preparation of sisig regarding the meat?
What is the primary concern during the preparation of sisig regarding the meat?
- The meat must be served raw.
- The meat should be boiled until tender. (correct)
- The meat should be cooked until crisp.
- The meat should be marinated for 24 hours.
Which ingredient is NOT mentioned as essential for the preparation of the sisig?
Which ingredient is NOT mentioned as essential for the preparation of the sisig?
- Kalamansi
- Chicharon
- Beef Brisket (correct)
- Pork Belly
What is unique about the name 'Digz Batchoy'?
What is unique about the name 'Digz Batchoy'?
- It is inspired by a local legend.
- It refers to a popular television show.
- It is named after a famous chef.
- It comes from the owner's father's nickname. (correct)
What is the operating schedule for Sisigan sa Lapuz?
What is the operating schedule for Sisigan sa Lapuz?
Which ingredient is added to the sisig preparation to give it a creamy texture?
Which ingredient is added to the sisig preparation to give it a creamy texture?
What distinguishes Digz Batchoy's broth preparation from others?
What distinguishes Digz Batchoy's broth preparation from others?
What must be done to the ingredients before serving sisig on a hot platter?
What must be done to the ingredients before serving sisig on a hot platter?
Where is Sisigan sa Lapuz located?
Where is Sisigan sa Lapuz located?
What is the purpose of adding vinegar during the boiling process of sisig?
What is the purpose of adding vinegar during the boiling process of sisig?
Which ingredient is specifically referenced as a ‘secret ingredient’ in the preparation of sisig?
Which ingredient is specifically referenced as a ‘secret ingredient’ in the preparation of sisig?
What is the first step in the cooking process for Digz Batchoy?
What is the first step in the cooking process for Digz Batchoy?
Which type of noodles is used in Digz Batchoy?
Which type of noodles is used in Digz Batchoy?
What addition is made to the sisig before serving it on a hot platter?
What addition is made to the sisig before serving it on a hot platter?
What distinguishes Sisigan sa Lapuz from other sisig businesses?
What distinguishes Sisigan sa Lapuz from other sisig businesses?
In what year did Sisigan sa Lapuz start operations?
In what year did Sisigan sa Lapuz start operations?
Which ingredient is essential for boiling the pork when making sisig?
Which ingredient is essential for boiling the pork when making sisig?
Flashcards
SISIG Ingredients
SISIG Ingredients
The key ingredients used in Lapuz Sisig, including pork belly, ears, snout, chicken liver, and chicharon.
Lapuz Sisig Sauce
Lapuz Sisig Sauce
The sauce used to mix with the cooked main ingredients of the sisig, including vinegar, soy sauce, garlic, and spices.
Sisig Procedure (Step 1)
Sisig Procedure (Step 1)
Combine pork parts with vinegar, soy sauce, and seasoning in a pot, then boil until tender before grilling.
DIGZ Batchoy origin
DIGZ Batchoy origin
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Batchoy Broth Preparation
Batchoy Broth Preparation
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Lapuz Sisig Location
Lapuz Sisig Location
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Digz Batchoy Location
Digz Batchoy Location
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Sisig Service Types
Sisig Service Types
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Lapuz Sisig Ingredients
Lapuz Sisig Ingredients
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Lapuz Sisig Sauce
Lapuz Sisig Sauce
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Sisig Procedure (Step 1)
Sisig Procedure (Step 1)
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Digz Batchoy Origin
Digz Batchoy Origin
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Batchoy Broth Prep
Batchoy Broth Prep
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Lapuz Sisig Location
Lapuz Sisig Location
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Digz Batchoy Location
Digz Batchoy Location
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Sisig Service Types
Sisig Service Types
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Study Notes
LAPUZ (SISIG)
- Business: Sisigan, silogan, nilagaan, siomai, and coffee
- Location: Purok 1, Barangay Progreso, Lapuz, Iloilo City
- Operation start date: April 2, 2022
- Owner: Kurt Liby Senina
- Services: Take-out, dine-in, delivery
- Branch location: Corner Javellana and Commission Civil, Jaro, Iloilo City
- Hours: 8am-11pm (Monday-Sunday)
Main Ingredients
- Pork Belly
- Pig Ear
- Pork Snout
- Chicken Liver
- Chicharon
Ingredients for Boiling
- Vinegar
- Soy Sauce
- Garlic
- Bay Leaves
- Salt
- Pepper
- Kalamansi
- Vinegar
- Onion
- Chili
- Mayonnaise
- Salt
Procedure
- Combine pork belly, ears, snout, vinegar, soy sauce, in a pot. Fill with water until meat is covered. Add bay leaves, salt, pepper. Bring to a boil then simmer.
- Remove meat from pot and grill.
- Chop pork belly, ears, and snout in cubes.
- Mix chopped pork with chilis, calamansi juice, vinegar, salt pepper, and garlic.
- Sauté garlic and onions, and then add chicken liver, smashing it and sautéing until cooked.
- Add chopped pork to the pan, sauté until hot and add mayonnaise.
- Heat a cast iron platter, add a little bit of butter, add a serving of sisig and top with a cracked egg and chicharron while it is still hot.
DIGZ BATCHOY
- Started in 2020 by Keven John Llavore (CEO)
- Located in Lapuz, Iloilo City
- Originally a small cottage-like house
- Named after Keven's father's nickname ("Digong")
- Serves Lapuz-style batchoy
- Uses fresh miki noodles
- Rich pork broth
- Traditional ingredients loved by locals
Cooking Process (Batchoy)
- Prepare Broth: Boil pork bones in water for 45 minutes-1 hour. Skim impurities.
- Sauté Aromatics: Sauté minced garlic and onions. Add shrimp paste (guinamos) and cook.
- Cook the Pork: Add sliced pork, liver, intestines to sautéed aromatics. Season with fish sauce and pepper. Cook until meat is browned. Transfer sautéed ingredients to broth
- Cook the Noodles: Cook egg noodles (miki) until al dente, drain and set aside.
- Assemble Batchoy: Place noodles in a bowl, ladle broth with pork, liver, spleen and intestines over noodles. Top with crushed chicharon, spring onions, and optionally a raw egg.
- Serve: Serve hot, with a side of calamansi, soy sauce, and chili oil.
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