La Paz Batchoy
La Paz Batchoy has always been my favorite mami noodle. The nature of my work require that I travel to different places and Iloilo is one of the place I could never forget, food is one of the City’s attractions. To name a few they have chicken inasal, piaya, biscocho, pancit molo and of course La Paz batchoy. La Paz batchoy is a must dish when ever I travel to Iloilo, the authentic La Paz batchoy of Iloilo has that distinct salty, sweet and spicy flavor that is only unique in Iloilo.
The most famous are Ted’s Oldtimer La Paz batchoy and Deco’s La Paz batchoy. If you are from Metro Manila, Ted’s Oldtimer La Paz Batchoy has brought this Iloilo’s pride to the big city, they have branches in malls and around Metro Manila. I have tried to duplicate the broth, it might not be the same but its close enough to call it batchoy and here is the recipe.
Ingredients:
1 k. 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
Cooking procedure:
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 20–25 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.
The most famous are Ted’s Oldtimer La Paz batchoy and Deco’s La Paz batchoy. If you are from Metro Manila, Ted’s Oldtimer La Paz Batchoy has brought this Iloilo’s pride to the big city, they have branches in malls and around Metro Manila. I have tried to duplicate the broth, it might not be the same but its close enough to call it batchoy and here is the recipe.
Ingredients:
1 k. 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
Cooking procedure:
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 20–25 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.
See related Pansit Noodle Recipes;
Bam-e, Pansit Bisaya
Pansit Bato, Pansit Bicol Special
Pancit Bato, Pansit Bicol
Pansit Bihon with Vigan Bagnet
Pansit Bihon Gisado Topped with Bacon
Pansit Bihon Gisado Topped with Bacon
Pansit Tinapa Bihon
Pansit Puti, Pancit Puti
Ginisang Pansit Bihon with Upo
Quick Stirfried Bihon
Pansit Bihon Seafood
Pansit Canton with Tuna and Egg
Pansit Lechon
Seafood Pansit Canton
Egg Noodles with Mushroom
Pancit Lucban, Pansit Hab-hab
Stirry Fresh Hokien Noodles
my Mum's batchoy is more like tinola, lots of ginger and offal.
ReplyDeletei've heard of La Paz batchoy but have never tried it, sounds very tasty looking at the ingredients.
i'll be looking thru your site for ideas for Christmas lunch. salamat ut-man!
i cooked batchoy yesterday, followed the directions and hala.. "a steamy hot batchoy". my sibs enjoyed it.. but they just commented that it was a bit salty, maybe because i had put too much broth cubes. anyway, thanks. it was a box office hit! Ü
ReplyDeletehi cedar,
ReplyDeleteI’m happy that my recipes works with others, thanks for the nice compliments.
aside from the broth, its the liver strips and chicharon that makes a homemade batchoy almoist taste like that of ted's or deco's.
ReplyDeleteand yup, what Iloilo lacks in the usual attractions more than makes up in its gastronomy
hi jorp, now I wish I could visit again Iloilo...
ReplyDeleteI was once in Miag-Ao, Iloilo and had batchoy on a daily basis while I was there! The best!
ReplyDeleteI should try to duplicate this one as well...I have access to these ingredients...
Hi manang, I would suggest to use broth from boiled beef and pork bones instead of broth bullions.
ReplyDeleteUT-MAN
ReplyDeletejust keep on wishing, it might come true very soon. you are right when you say FOOD is one (if not THE ONE) of Iloilo's attraction.
compared with another Ilonggo soup, panict molo, la paz batchoy IMO is more of a "JUST BUY IT" dish rather than a COOK IT dish (like pancit molo).
its too "hard" to duplicate the even just the broth even though i also placed whole onions and guinamos in the broth LOL
Hello, Admin!
ReplyDeleteCheck also this recipe this similar on Batchoy.
Hototay (The Popular Name)
Ingredients:
125 g. of boiled or steamed pork meat
75 g. of boiled or steamed pork liver
3-4 boiled chicken gizzards
6-8 steamed dumplings (recipe and instructions here)
7-8 c.of meat or chicken broth
a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind
1 carrot
1/4 head of native cabbage
1/2 head of garlic, crushed and peeled
1 onion, peeled, halved and thinly sliced
2 eggs
1 tbsp. of cooking oil
salt and pepper to taste
Instructions:
Cut the pork meat and liver into thin slices. Cut into 1/4 x 2 strips. Cut the gizzards into thin slices.
Peel and cut the carrot into florets or rings about 1/8” thick.
Shred the cabbage.
If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.
Hello, Again Admin!
ReplyDeleteAlso, I have recipe of Batchoy Tagalog, cause I'm not from LA PAZ, I am natively tagalog from Quezon City ika nga tagalog na tagalog kami. My my mother loves & always cooks this recipe during our family members are availble in our home.
Batchoy Tagalog
Ingredients:
1 clove garlic
1 red onion, chopped
ginger strips
1/2 kilo pork kasim, cubed or strips
1/2 kilo pork fat, cubed or strips
1/4 kilo pork liver, cubed or strips
1 cup fresh pork blood
kinchay, chopped
miswa
Procedure:
1. add a little water to pork fat, season with salt and pepper. cook until chicharon style.
2. saute ginger strips until golden brown; add garlic and onions.
3. add pork kasim and pork liver; season with patis, salt and pepper; cook slowly with low fire.
4. add 2-3 cups of water. as soon as it boils, add fresh pork blood.
5. add kinchay and fried pork taba.
6. serve hot with steamed rice and fried fish.
Hi Asian Bulls, thanks for sharing the recipes. More power...
ReplyDeleteHi JORP, I need to try pacit molo also soon...
ReplyDeleteaHhhh...
ReplyDeletewAt
iS
mORe
dEliCoUs?
La Paz Batchoy?..
or
Pansit Batchoy Mami?..
wuahahahahah^^
TRIP QCUH LNG MAG COMMENT..hihih^^
Mr. Ut-Man, Iloilo is a place to visit then you could have the real taste of Lapaz Batchoy. While your there try the Pancit Molo.
ReplyDeleteYou are definitely right Cecilia MQ, I will, when I have the change to visit the City again…
ReplyDeleteHi Po! Just wanted to correct your on your post. Piyaya and Chicken inasal are not from Iloilo but from Bacolod where I'm from. Bacolod is in Negros Island w/c is an hour away from Iloilo. keep on posting very delicious recipes. I really enjoy checking your site for new ones to try at home. Thanks!
ReplyDeleteHi Anonymous, Thanks for your support.
ReplyDeleteNot 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, not every batchoy served by their every branch taste deliciuosly the same. You may find it tasty from your favorite stall but salty or oily from their respective branch.
ReplyDeleteThe 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 Ilonnga they are, it surely not the taste you expected.This is not only my obsevation but as well by many batchoy critics.And nobody got a clue why.
The recipe you shared was a good start.Just wondering why did you included shrimp or shrimp paste to your ingredients?Are you sure guys you're not sharing your pancit lome recipe?
Here's the final tip; you need to add "Betsin Pating" on your final preparation. There is no original lapaz batchoy. Just some people perfected what others have awfully started.
Serve yourself!!!
i agree... in my place miki is the problem... theres no good miki here.. even how good is your soup it is destroyed by the miki
ReplyDeletethis recipe is my fathers fave, i love it too
ReplyDelete