Tuesday, December 7, 2010
Iyasi - The La Paz Batchoy of Batangas
During such cold season, the family will be delighted if served with steaming hot soupy dish like “tinola” or “sinigang” or “nilaga” during meals. In line with this, I thought of preparing another soup dish, rough recipe of which I learned from the mother of my brother-in-law. It is locally called “iyasi” in some parts of Batangas which is basically a type of “bachoy”, utilizing almost the same “bachoy” ingredients, with just a few twists in the preparation like the addition of chopped coriander or “kinchay” and “misua” or long and thin wheat flour noodles in the end.
As a backgrounder, “bachoy” is the term used to refer to the combination of pork meat composed of some tenderloin (“lomo”) and entrails like spleen (“lapay”), kidney (“bato”), heart (“puso”) and liver (“atay”). It is also the name of a traditional soup cooked using the collective meat ingredients and flavored with lots of ginger and topped with chili tops. If noodles are added and the noodle dish is topped with ground pork crackling or “chicharon”, it is called “la paz bachoy”. Since “iyasi” have “misua” noodles, it can be considered the “la paz batchoy” of Batangas (Philippines); the reason for my post title above.
While the dish is good for breakfast and late night snack when the atmosphere is cool, it also goes well during main meals of lunch and dinner. It could well stand as the main viand or as accompaniment to other dishes. The distinct combination of flavors of the various meat ingredients as well as that of the earthy spike of the ginger makes this dish really interesting.
I am in a foreign land so “bachoy” as a combination of meats is not available. More so, pork liver, heart and kidney are likewise not easy to come by even in the wet markets. So I have to ingeniously substitute other ingredients with the same texture and taste in order to prepare the dish. For the innards, I purchased 250 grams beef liver, 300 grams chicken liver with heart attached and 250 grams chicken gizzard. The entrails should be washed thoroughly and cut into small and thin strips.
“calamansi” + “patis” + chilies.