This is my soup ratio.

4 kilos chicken bones
3 kilos pork bones
1 kilo beef bones
a Sachet Bouquet of dried shrimps (hibe). Since guinamos is not available. I once or twice was able to get them through customs officials but when not available I use hibe from chinatown.

In a big soup pot put in 2 kilos of shallots (washed and peeled). Cover with water and boil. Season with salt. Essentially, we are making onion soup.

In another big soup pot put all bones and cover with water and bring to a rolling boil then bring to simmer. Skim off the surface any scum that floats. After 2 hours season with salt, pepper, and MSG (a must, I do not like using it but it makes a big difference, I usually ask relatives to bring me “shabu” whenever they fly here. It is not Ajinomoto and I really do not know what brand it is but it is sold in Iloilo Central Market. It might very well be shabu for all i know hehehe), then add Sachet Bouquet. Continue to simmer and taste till you get it right, then take out the sachet. Make sure to taste often for the shrimp taste might over power the rest. In a separate pot take out some of the broth and add pork/beef liver, pork, chicken, and beef. Add the onions from the onion soup that was previously boiled and some of the soup. Season with salt and pepper. And boil till tender but not mushy. I roast marrow bones separately and just serve it on the side.

Cut up the pork/chicken/beef/liver meat in to slivers.
Put miki in a bowl.
Top with cut up meat.
Add 30 percent onion soup then 70 percent broth.

Garnish with fried garlic, chives, and chicharon. I like adding fried shallots. Please no egg.

It is labor intensive and I only do this when I really crave for it or when family visits from out of state. BTW lechon meat would really work well in this recipe as a substitute for the boiled pork.

I’ve been to Bacolod many times and I like 21’s batchoy best too, especially the one with bulalo (which runs out early in the day). I’ve tried Deco’s in Makati and liked it — not bad for a substitute when you’re in Manila and can’t get to 21.

El Ideal in Silay also serves an old-school style batchoy. What I like about this is that, instead of hard-boiled eggs, a raw egg is broken onto the soup. You can stir it in right away, or, as someone I know does it, let it cook a bit in the hot broth, then save the best for last and eat the runny yolk at the very end. :-)

I have listened to myself, after more than a quarter of a century in the kitchen, not to go near it when I am in a buwisit mood. Even I cannot stand the resulting dish (and house members know better than to criticize hard work so they just say it’s OK – then watch them scrunch their faces – bwahahahaha!).

https://www.yamatonoodle.com/noodle_school/ramen.php

it seems somewhat of a marketing gimmick — they teach you how to make ramen, and hopefully you’ll buy their equipment afterwards —– but this is the kind of gimmick i don’t mind falling for. i plan to go next year. sure would love to see a write-up from you beforehand if you go earlier. tuition looks high, but less than a one week amanpulo stay, i believe.

Also, I gotta say, that is one perfectly cooked hard boiled egg!