Flavors of Home: La Paz Batchoy and Pancit Molo

When the weather is all gloomy outside or whenever I am feeling homesick, I start craving for La Paz Batchoy: 

And Pancit Molo:

Ahhhhh... The batchoy has a special place in my family's story.  Back when my parents were in their teens (yes, they were high school sweethearts), a typical date would consist of a movie, a drive around the plaza, and a bowl of batchoy in this dingy restaurant which would automatically serve the steaming concotion unless you ordered otherwise.  It's basically a savory beef broth served with a bits of various meat, vegetables, and lots of scallions and chicharon. Traditionally they serve it with liver and other entrails but I have weird aversion to innards so I stick to the plain one.  I love this with as much pandesal as I can stomach. 

The Pancit Molo meanwhile, was a specialty by one of my lolas, the eldest of my grandfather's brood.  On the rare occassion that my family would sojourn to Iloilo for a holiday, she would cook this broth and make the dumplings by hand.  The dumplings are then cooked with the soup and the savory smell of meat, spices, and shrimp would fill the kitchen.  Her version is rich and lipsmackingly tasty and we always ask for seconds. And thirds. And fourths...

Photos taken from byahilo.com and babyrambutan.net