La Paz Batchoy
Like other SE Asian countries the Philippines seems to have quite a large variety of ‘soup’ type dishes.Batchoy is just one of those that I find very tasty and satisfying. As I understand it the special La Paz Batchoy originated in the district of La Paz, Iloilo City.
Basically it’s a noodle type soup with all sorts of pork ‘delicacies’ (organs). Like most of the soups I make at home, topping it off with a raw egg really
lifts this soup to the level of ‘great’. It’s very common in Japan also.
Actually, the eggs here in UK are probably the safest and healthiest in the world right now, so don’t be afraid to use a raw egg now and then.
Ingredients include pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer.
Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.
1 kilo thin noodles (I prefer wheat based noodles, but you can use use rice based noodles or egg noodles).
1 medium size onion (quartered)
5 cloves of garlic (chopped)
1/2 tsp bagoong (shrimp paste) (optional for Brits)
1 tblsp black peppercorns (crushed)
2 tblsp worcestershire sauce
2L Chicken stock
1 tbsp sugar
1 tsp soy sauce
1 tblsp tsp ginger (sliced into fine strips)
salt to taste
250 g. pork tenderloin
150 g. pork kidney
150 g. pork liver
100 g. pork spleen (if you want to be hardcore)
150 g. shrimps
1 pc. small chicken breast
Garnish (quantities to your taste, but remember it’s just garnish)
pork crackling or chicharon (crushed to your preference)
chopped fried garlic
chopped spring onion
Top-off with a fresh raw egg.
- put the chicken stock and all soup ingredients into a large pan and bring to the boil.
- reduce to a simmer and add the shrimps until just cooked.
- remove the shrimps, take off the shells and heads and set aside.
- add the remaining toppings to the pan and simmer for a good 20 minutes or until all the toppings are tender. Add more water if needed.
- now remove the toppings. Set aside to drain and cool.
- continue to very gently simmer the soup, season with salt to taste.
- Take the toppings and slice into strips and set aside.
- now put your choice of thin noodles into serving bowl and then pour the soup onto them through a strainer.
- add all the sliced toopings and then finish with the garnishes.
- Serve into individual bowls and finish-off with a raw egg
- eat whilst still piping hot.