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La Paz Batchoy Recipe

27 Apr

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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

La Paz Batchoy 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 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

Toppings

250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

Garnishing

chicharon, crushed
chopped garlic,fried
chopped spring onion

La Paz Batchoy Cooking Instructions:

In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
Reduce heat and blanch shrimp until cooked.
Remove shrimp from the pot, remove shell and head each shrimp, set aside.
Add in pork, chicken and liver in the pot, let simmer for 20â€“25 minutes or until pork, chicken and liver are tender add more stock if necessary.
Remove pork, chicken and liver from the pot, drain and let cool.
Continue simmering the broth in low heat until ready to serve, season with salt to taste.
Slice the pork, chicken 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.

La Paz Batchoy Recipe, 4.5 out of 5 based on 8 ratings

Tags: pork, soup

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Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

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5 Responses

Teresa

April 28th, 2009 at 6:39 am
1

Thanks for this different kind of batchoy. I am only using plain miswa and pork innards and meat when preparing, but this time, it has a complete ingredients. I would definitely try this recipe. Thanks…
Beverly M. Rubio

November 18th, 2009 at 12:20 am
2

splinded site
jebronx

March 6th, 2010 at 3:20 pm
3

Not all batchoy taste the same.Not so many perfected the authentic taste of Lapaz Batchoy. Food stalls like Decos or Teds managed to attached their names to the delicious soup. And whoever perfected his recipe hewas surely a rich man now. But mind you mister, not every batchoy served by every stall taste delicious. You may find it tasty from your favorite stall but salty or oily from their respective branch.
The reason of course is….ingredients.
And of course the preparation.
Sorry to tell but only men can prepare delicious batchoy.If you want a tasty Lapaz Batchoy do not try from stalls prepared by women cook, no matter how Ilongga they are, it surely not the taste you want from it. That is not only from my own observation but as well from many batchoy critics around the town. And nobody got a clue why.
The recipe you shared was a good start. Just wondering where did & why did you included shrimp or shrimp paste to your ingredients? Are you sure guys you’re not sharing your homemade pancit lome recipe here?
Anyway here’s the final tip; if you want a delicious batchoy at home, you need to add â€œBetsin Patingâ€ as your final ingredient.
Remember, there is no original lapaz batchoy. Just some people perfected what others have awfully started.
Pssst, caldo pa gani day!!!
rosemarie

April 23rd, 2010 at 3:44 am
4

simpre masarap un.!!!!!!!!!!!!!!!!!!!
marycris

July 24th, 2010 at 2:46 am
5

yes we definetly used shrimp paste as a flavor that is the secret ingriedients and also you do not need to use vetsin just use sugar makes batchoy tasty .