La Paz Batchoy Recipe

Authentic La Paz Batchoy of Iloilo
La Paz Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, 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. This dish has that distinct salty, sweet and spicy flavor that is only uniquely Ilonggo.
Good for serving:  6 - 8 persons

Ingredients:
  • 1 kilo mami noodles 
  • Broth 
  • 1 medium size onion, quartered 
  • 1/2 head garlic, crushed 
  • 1/2 tsp. shrimp paste (bagoong) 
  • 1 tbsp. peppercorns, crushed 
  • 2 tbsp. worcestershire sauce 
  • 10-12 cups beef/pork stock 
  • 1 tbsp. sugar 
  • 1 tsp. soy sauce 
  • salt to taste 
Toppings 
  • 250 g. pork 
  • 150 g. pork liver 
  • 150 g. beef tripe (optional and be boiled on a separate pot. It should be cleaned properly by washing with water) 
  • 150 g. pork intestine (its optional and be boiled on a separate pot. It should be cleaned properly by washing with water inside the intestine) 
  • 150 g. shrimps or 
  • 2 spoonful of shrimp paste (preferably Visayan Guinamos) 
Garnishing 
  • chicharon 
  • crushed chopped garlic,fried 
  • chopped spring onion
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La Paz Batchoy Cooking Instruction:

  1. In a large pot, pour in 10-12 cups of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil. 
  2. Add in pork and liver in the pot, let simmer for 20–25 minutes or until pork and liver are tender add more stock if necessary. 
  3. Remove pork and liver from the pot, drain and let cool. 
  4. Reduce heat and place the 1 spoonful of shrimp paste (preferably Visayan Guinamos) on a cloth formed like a pouch and blanch in the boiling soup to mix the flavor. Avoid mixing the shrimp paste to the soup that is why we need to put into a cloth pouch. Remove shrimp paste pouch from the pot once you have batchoy flavor set. If no shrimp paste is available you can use shrimp and follow 2 steps below and continue. Reduce heat and blanch shrimp until cooked. Remove shrimp from the pot, remove shell and head each shrimp, set aside. 
  5. Continue simmering the broth in low heat until ready to serve, season with salt to taste. 
  6. Boil beef tripe and Pork intestine on a separate pot (do not with your broth) and then slice into thin strips and set aside. (optional to add beef tripe) 
  7. Slice the pork, and liver into thin strips and set aside. 
  8. Place noodles in serving bowl and pour strained boiling stock over the noodles. 
  9. Top with pork, chicken, liver, shrimp. 
  10. Garnish with chicharon, spring onion and fried garlic. 
  11. Serve immediately.

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