La Paz Batchoy Cooking Instruction:
- 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.
- 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.
- Remove pork and liver from the pot, drain and let cool.
- 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.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- 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)
- Slice the pork, and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles.
- Top with pork, chicken, liver, shrimp.
- Garnish with chicharon, spring onion and fried garlic.
- Serve immediately.
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