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Authentic La Paz Batchoy Recipe

The document provides a recipe for La Paz Batchoy, a Filipino noodle soup, with ingredients and instructions. The broth includes onions, garlic, shrimp paste, peppercorns, Worcestershire sauce, and beef or pork stock. Meat like pork, chicken, and liver are simmered in the broth then sliced for the soup. Shrimps are blanched then peeled. The soup is served by pouring the hot broth over mami noodles, then topping with meats and shrimp, and garnishing with fried pork rinds, spring onions, and garlic.

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Ana Miyazawa
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67 views1 page

Authentic La Paz Batchoy Recipe

The document provides a recipe for La Paz Batchoy, a Filipino noodle soup, with ingredients and instructions. The broth includes onions, garlic, shrimp paste, peppercorns, Worcestershire sauce, and beef or pork stock. Meat like pork, chicken, and liver are simmered in the broth then sliced for the soup. Shrimps are blanched then peeled. The soup is served by pouring the hot broth over mami noodles, then topping with meats and shrimp, and garnishing with fried pork rinds, spring onions, and garlic.

Uploaded by

Ana Miyazawa
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

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 2025 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.

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