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Classic La Paz Style Batchoy
Classic La Paz Style Batchoy – - Recipe

A signature dish of Iloilo, La Paz batchoy is a rich noodle soup with egg noodles, pork, beef, and innards simmered in a broth with guinamos (fermented fish paste). Topped with fried garlic and crushed chicharon, it’s a comforting bowl full of umami. As a UNESCO Creative City for Gastronomy, Iloilo invites you to honor its legacy by adding La Paz batchoy to your menu.

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Ingredients

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Prepare the Batchoy Broth

Prepare the Batchoy Meats

  • Beef liver 1000.0 g
  • Pork Intestines 1000.0 g
  • Beef shoulder 1000.0 g
  • Pork Shoulder 1000.0 g

Finish the Batchoy Broth

  • Onions, slicedthinly and fried until dark and caramelized 2.0 pc
  • Guinamos 100.0 g

Assemble the La Paz Batchoy

  • Miki Noodles, blanched 2000.0 g
  • Crispy Fried Chopped Garlic, Optional
  • Spring Onions, finely sliced
  • Chicharon, crushed
  • Black pepper, ground
Created By:
No Chef Image

Kenneth Cacho

Executive Chef, Unilever Food Solutions Philippines

A signature dish of Iloilo, La Paz batchoy is a rich noodle soup with egg noodles, pork, beef, and innards simmered in a broth with guinamos (fermented fish paste). Topped with fried garlic and crushed chicharon, it’s a comforting bowl full of umami. As a UNESCO Creative City for Gastronomy, Iloilo invites you to honor its legacy by adding La Paz batchoy to your menu.

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Preparation

  1. Prepare the Batchoy Broth

    • Place bones and legs in a big stockpot. Boil for 10 minutes, then drain.
    • Wash bones and legs. Return to the pot.
    • Fill the pot with 10000 ml water. Bring to a boil.
    • Add Knorr Beef Broth Base, Knorr Pork Broth Base, Knorr Rostip Chicken Seasoning Powder, and sugar.
    • Simmer for 4 to 6 hours, adding water occasionally to keep the bones and legs covered.

  2. Prepare the Batchoy Meats

    • Once the broth has simmered for 3 hours, add the meats to the pot. Simmer for 2 hours.
    • Remove the meat from the pot, then slice into 2-inch-thin strips.
    • Keep broth simmering.

  3. Finish the Batchoy Broth

    • Add caramelized onions and guinamos to the broth.
    • Simmer for 30 minutes, then strain.

  4. Assemble the La Paz Batchoy

    • Place miki noodles in serving bowls.
    • Top noodles with cooked meats. Pour in hot broth.
    • Garnish with crispy garlic, spring onions, chicharon, and black pepper. Serve immediately.
Created By:
No Chef Image

Kenneth Cacho

Executive Chef, Unilever Food Solutions Philippines
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