Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. This recipe all started at La Paz, Iloilo City, Philippines. Thus, the name La Paz Batchoy (Thanks Connille for the correction!).
|A Bowl of La Paz Batchoy Image Via Wikipedia|
Estimated time to finish (cooking and preparation):
1 hour and 30 minutes
La Paz Batchoy Ingredients:
* 1 kilo mami noodles
La Paz Batchoy Broth Ingredients:
* 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
For The La Paz Batchoy Toppings
* 250 g. pork
* 150 g. pork liver
* 150 g. shrimps
* 1 pc. chicken breast
* chicharon, crushed
* chopped garlic,fried
* chopped spring onion
La Paz Batchoy Cooking Instructions - How To Cook La Paz Batchoy:
1). 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.
2). Reduce heat and blanch shrimp until cooked.
3). Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4). Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5). Remove pork, chicken and liver from the pot, drain and let cool.
6). Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7). Slice the pork, chicken and liver into thin strips and set aside.
8). 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.
Best serve immediately after cooking.