Translations:Filipino cuisine/124/en

Iloilo is home of the batchoy, derived from "ba-chui" meaning pieces of meat in Hokkien Chinese. The authentic batchoy contains fresh egg noodles called miki, buto-buto broth slow-cooked for hours, and beef, pork and bulalo mixed with the local guinamos (shrimp paste). Toppings include generous amounts of fried garlic, crushed chicharon, scallions, slices of pork intestines and liver. Another type of pancit which is found in the said province is pancit Molo, an adaptation of wonton soup and is a specialty of the town of Molo, a well-known district in Iloilo. Unlike other pancit, pancit Molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Iloilo is also famous for its two kadios or pigeon pea-based soups. The first is KBL or kadios baboy langka. As the name implies, the three main ingredients of this dish are kadyos, baboy (pork), and langka (unripe jackfruit is used here). Another one is KMU or kadios manok ubad. This dish is composed mainly of kadyos, manok (preferably free range chicken called Bisaya nga manok in Iloilo), and ubad (thinly cut white core of the banana stalk/trunk). Both of these dishes utilize another Ilonggo ingredient as a souring agent. This ingredient is batwan, a fruit closely related to mangosteen, which is very popular in Western Visayas and neighbouring Negros Island, but is generally unknown to other parts of the Philippines.