Ultimate ilonggo's food delicacies

                                              Lapaz Batchoy 

Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, 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.

How to cook Lapaz Batchoy

Ingredients:

Broth:
 
This is the most essential part of the Batchoy, preparing the right broth, I’m including the traditional way of doing it, it’s up to you to make some of the ingredients optional.

- 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 (I would like to say this as optional, but if you want the original taste you have to have it or some substitute sugar with it)

Procedure:

Broth
- In a pot brown some garlic and take out
- Sautee the bagoong and shallots
- Add the meat (beef, pork bones, chicken bones etc) and saute 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
* sachi twist: fry or grill the liver instead of boiling and top the noodles with it later

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.



                                                                                        

                          
                                                                                           

                    

Chicken Inasal

Chicken Inasal - is a grilled chicken dish and one of the well known Ilonggo dishes. This is done by marinating chicken pieces in a unique blend of spices and grilling them until done.

How to cook chicken Inasal

Ingredients:

	1 kg (1000 g) whole chicken, cut into halves or vserving pieces 3 tbsp (36.6 g) atsuete seeds, soaked in 3 tbsp hot water and strained 1 tbsp (10 g) sinigang mix powder 1/2 tsp (1 g) pepper
	2 stalks (38 g) tanglad, pounded 1 tbsp (14 g) minced garlic 1 tsp (3.2 g) minced ginger
	Procedure: sea salt (we Ilonggos, just like other Filipinos, don’t measure like the westerners do. Tantya-tantya lang (just estimate). Taste the marinade for the saltiness). garlic, crushed well sugar, brown or white will do (taste the marinade, when its sweet, that’s it) a bottle of Sprite or 7-up soy sauce (some use this sparingly; others don’t include it at all) black pepper (optional) vetsin or monosodium glutamate (personally, i have banned it from all my cooking but since we’re talking about the typical inasal recipe in Iloilo, well, I should say, Ilonggos in general like putting vetsin into their cooking) 2-3 pieces calamansi (optional too or it will border on the Bacolod version) just a little langgaw or vinegar (some manug-inasal put this to preserve the meat, in case it will have to stay longer on the shelf) about a kilo of chicken (that’s 4 basic cuts–2 pecho (breast + wing) & 2 paa (leg+ thigh) and the remaining parts)                 Vegetables soup of ilonggo
	Vegetable soup-is a healthy dish and very rich in fiber which is very important in our digestion. Laswa is best served immediately while the vegetables are still firm. It is a great side dish for anything fried especially with fried fish or shrimp Ingredients Alugbati Malunggay Talbos ng kamote saluyot local spinach or kulitis green papaya (unripe) okra eggplant squash takway shrimp lemon grass tomatoes red onions salt water Procedure: 1. In a pot, bring water to a boil add tomatoes, shrimps, and onions, simmer for 5 minutes add squash, takway, and papaya, simmer for 5 minutes add eggplant simmer for 3 minutes add all the leafy vegetables and tanglad add salt -  to taste ( or patis – fish sauce) serve hot in a bowl Ilonggo's sweet desserts                                                                                                                     Maja Blanca

	Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.
	Ingredients 4 cups coconut milk 3/4 cup cornstarch 14 ounces condensed milk 3/4 cup fresh milk 3/4 cup granulated sugar 15 ounces whole sweet kernel corn 5 tbsp toasted grated coconut Cooking Procedure Pour the coconut milk in a cooking pot and bring to a boil. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed. Simmer for 8 minutes Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly. Allow to cook while stirring until the mixture reaches your desired thickness Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula Allow to cool down then refrigerate for at least 1 hour Garnish with toasted grated coconut (or latik if available) Serve cold. Share and enjoy!

                                 

                                                         

            

 Yema Cake

Ingredients :

1-1/2 cup of sweetened condensed milk
2 cup of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
1 ready made chiffon cake

 Procedure :

Pour the condensed milk into a small saucepan. Set the fire to medium to heat it gently. Please do not make the mixture boils.
After you have beaten the egg yolk in a bowl, pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk and add all the coconut cream.
Pour the mixture of milk, coconut and egg into the pan and just continue cooking. Stir and scrap the sides and bottom of the pan to prevent discolor or damage texture.
When the mixture thickens a bit, place the powdered milk in a large mixing bowl. Pour in the egg-coconut cream-milk mixture. Add the butter and stir it until texture is ok and smooth. While the mixture is still in semi liquid form, put it on top and at the sides of the chiffon cake like a usual icing. Dress it up with white Icing to make it look better