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Thursday, December 17, 2009

La Paz Batchoy

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
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.


Raine Pal said...

La Paz Batchoy has many versions in cooking. Though Batchoy is the most common name for it, but to give credit for the soup's inventor they called it La Paz because it's origin came from La Paz Iloilo City. But whatever they called it I love Batchoy, especially when it rains. Perfect!

MaryJane Tauyan said...

this made me so hungry really! so craving and thinking of it now! xx

Chef Jasper said...

ooh la paz batchoy.thanks for the recipe and the history behind that Raine.

controversialcomments said...

I love la paz batchoy but i dont like liver. I wud take that out

unasalahat said...

Whenever Im in Ilo-Ilo I make sure I can dine in my favorite batchoy shop that is located at the back of Amigo Terrace Hotel.

Edmar | PALAGUTOM said...

Bookmarked! This is what I love in this blog eh.

markpogi said...

Thanks for sharing this recipe. I'll give this a try once I have my own kitchen. ^_^

Gemma Defeo-Hilotin said...

it's been a longgggg time since I've tasted this!.. i don't trust me to prepare and cook this yet.. not yet, in the future, maybe! lol!

Maritel Ledesma said...

the best Batchoy I tasted is not in La Paz but in Bacolod...hahaha at Bar21 :) We did try to cook this but somehow it does not taste the same because it is not just the broth but the noodle too. maybe we should try again using your recipe ;)

Mister_Pag-ibig said...


Mister_Pag-ibig said...

Masarap sa panahon ng tag-ulan.

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