Batchoy (Deco's Original La Paz Batchoy) PDF

**BATCHOY (DECO'S ORIGINAL LA PAZ BATCHOY)** I. Deco\'s: The Father of All Batchoys Decos was established in 1938. Federico "Deco" Guillergan Sr. is widely recognized as the father of La Paz Batchoy, a beloved Ilonggo dish. The origins of batchoy date back to the pre-World War II era in Iloilo...

**BATCHOY (DECO'S ORIGINAL LA PAZ BATCHOY)** I. Deco\'s: The Father of All Batchoys Decos was established in 1938. Federico "Deco" Guillergan Sr. is widely recognized as the father of La Paz Batchoy, a beloved Ilonggo dish. The origins of batchoy date back to the pre-World War II era in Iloilo City, where Deco, a butcher working at La Paz Market, created the first version of what would become La Paz Batchoy. Inspired by the Chinese presence in the city, Deco developed a noodle soup using native noodles (miki), bone marrow broth, meats, and guinamos (local shrimp paste). The dish evolved over time with the addition of pork innards, liver, and later, chicharon, which elevated its flavor. Initially served at the La Paz Public Market specifically in 18 Huervana St., Lapaz Iloilo City. As the dish gained popularity, Deco\'s son, Federico Guillergan Jr. took over, and multiple Deco's Batchoy outlets opened across the Philippines, including in Manila and Bacolod City. In 2007, businessman Edgar \"Injap\" Sia purchased Deco's La Paz Batchoy, expanding its reach with modernized branches in Iloilo City. Marichel Teves-Magalona, the licensed operator, emphasized the importance of creating a more inviting and modern atmosphere for the restaurants, reflecting the city's progress and attracting both locals and tourists to experience this Ilonggo culinary legacy. Today, La Paz Batchoy continues to thrive, with both traditional and instant versions available throughout the country. II. Ingredients Used: The original recipe consisted of native meke noodles immersed in a flavorful broth made from boiled bone marrow, meats, guinamos (local shrimp paste), and garnished with garlic. As time went on, pork innards, sliced liver, chicharon were introduced. It is best paired with fresh egg, puto or pandesal. How to Prepare Batchoy: 1\. Prepare the Broth: Boil pork bone marrow along with guinamos (shrimp paste) for extra depth. Let it simmer for 2-3 hours to develop a rich flavor. You can also add chicken or beef for more complexity. 2\. Prepare the Noodles: Use fresh meke noodles (native egg noodles). Briefly blanch them in hot water for about 1-2 minutes. 3\. Assemble the Dish: Place the noodles in a bowl, pour the hot broth over them, and top with pork slices, pork liver, pork innards, and chicharon (crushed cracklings). 4\. Garnishing: Finish with garlic, green onions, and an optional raw or boiled egg. Serve with puto or pandesal. Secret Ingredient: Secret What makes it special: What sets Deco's La Paz Batchoy apart is its rich, hearty broth, the combination of textures from the noodles, chicharron, and the burst of flavor from guinamos. It's best enjoyed with a side of puto or pandesal. III. \* The name of the dish comes from the Chinese (Hokkien) Ba-chui, meaning pieces of meat. \* Federico Guillergan, Jr., the son of the soup\'s inventor, states that his father at first jokingly called the dish \"bats\" when asked for its name. Later, he added\ \"choy\", from the vegetable dish chop suey. \* The original La Paz batchoy at that time priced at 20 centavos per bowl. \* It was originally created as a way to utilize leftover pork and offal, turning humble ingredients into a beloved dish that showcases Filipino ingenuity in cooking! **PASTILLAS (MADGE CAFE):** I. \*Madge Cafe (it is a pure-ilonggo vintage cafe) \* established early 1940s through the mind set of Mr. Vicente and Mrs. Magdalena de la Cruz. It was a pre-war family recipe that was tested through time. \* one of the oldest cafe in Iloilo City. \* The café together with the family recipe were handed down to their son Gerardo in 1977 and then to his wife and kids. \* "Madge Cafe" is dedicated to the wife of Mr. Dela Cruz, Magdalena, who, in the past, was habitually called "Madge" by her friends and relatives. \* The cafe serves its own brew, made from delicious and aromatic native Arabica coffee beans harvested north of Iloilo. \* brewed in a native and traditional way using conventional methods with the takure (kettle) and kolador (strainer). \* A cup of their regular coffee costs 20 pesos, and you can choose to have it "strong", "regular", "mild" or even "milky". \* Mr. Peter dela Cruz, third generation owner of Madge Cafe \* Main branch is in La Paz Market. \* location/branches - (La Paz Public market, Cor. Rizal-Huervana St.) (Shops at Atria, Donato Pison Ave, Brgy. San Rafael, Mandurriao II. Ingredients: \- powdered milk \- condensed milk \- Butter \- sugar Here's how to prepare the toasted pastillas: \*First is that we have to come up with a mixture of powdered milk, condensed milk and butter. Make sure that all ingredients must be mixed well \*After preparing the mixture, the second step will be the molding. You just have to mold the mixture in the case of madge cafe as you can see gina mold nila into a round or circle nga shape \*For the third step, simply coat the square shaped mixture with sugar. The use of the sugar is to just give the pastillas a bit more sweet and crisp. \*When placing the sugar coated mixture in the pan, make sure that there is enough space in between because it grows a little as it is baked. When done with sugar coating, you may now proceed to the last step which is to toast it using the oven. \*The toasting or baking process usually takes around 15-20 minutes until it becomes brown \*And There you have it, you can enjoy your sweet and chewy toasted pastillas by madge cafe. III. Madge Cafe 1\. Brewing Traditional Coffee: The café is known for its traditional brewing methods, serving \"kape\" (coffee) made with locally sourced beans brewed in a \"culador\" (cloth filter). This traditional method gives the coffee its rich, distinct flavor. 2\. Named After the Original Owner: The café was named after its founder, Madge Suy, who started it as a simple coffee stall. 3\. Customizable Coffee Orders: Unlike many modern coffee shops, Madge Café allows its regulars to customize their coffee blend, from the amount of sugar to how strong or weak they want their coffee. Pastillas 1\. Iconic Souvenir: Because of their popularity, toasted pastillas from Madge Café have become a favorite pasalubong (souvenir) for visitors to bring home from Iloilo. 2\. Made from Carabao\'s Milk: The best pastillas, including the toasted ones from Madge Café, are often made from rich and creamy carabao's milk, which enhances their flavor and gives them a distinct Filipino touch. 3\. Crunchy and Chewy Contrast: What makes Madge Café's toasted pastillas particularly interesting is the combination of textures. The outer layer is crunchy and caramelized from the toasting process, while the inside remains soft and chewy, offering a delightful contrast in every bite. 4\. Limited Availability: Toasted pastillas at Madge Café are sometimes produced in limited batches, making them an exclusive treat. If you\'re lucky to visit at the right time, you can enjoy them fresh.