• 1 kilo mami noodles
  • 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
  • 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 Procedure:

  1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones).
  2. Add onion, garlic, shrimp paste, peppercorn, Worcestershire sauce, sugar, soy sauce and salt, bring to a boil.
  3. Reduce heat and blanch shrimp until cooked.
  4. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  5. 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.
  6. Remove pork, chicken and liver from the pot, drain and let cool.
  7. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  8. Slice the pork, chicken and liver into thin strips and set aside.
  9. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
  10. Garnish with chicharon, spring onion and fried garlic.
  11. Optionally, crack fresh egg on top.
  12. Best served with Puto.
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Rating: 9.7/10 (3 votes cast)
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Rating: +1 (from 3 votes)

La Paz Batchoy Recipe, 9.7 out of 10 based on 3 ratings

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