Dreyfus Cuisine: La Paz Batchoy – An old time favorite!

La Paz Batchoy

Last January 2014, we went to Iloilo for an overnight stay to do help out in relief operations in the towns of Sara and Carles for victims of Super Typhoon Yolanda. Before heading back to Manila, we decided to stop over La Paz Public Market to eat a very popular dish that has pretty much put La Paz, Iloilo on the map… their famous La Paz Batchoy!

We were led to Deco’s – A small eatery that can only fit a few number of customers at a time.

La Paz Batchoy goodness at Deco’s!

La Paz Batchoy - Dreyfus Cuisine
Batchoy is a hearty noodle dish made of pork liver (some add pork small intestines), scallions, onions, miki or fresh egg noodles, chicken and pork stock, fresh egg, toasted garlic and of course chicharon (pork crackling).

Ingredients may vary but one thing’s for sure… One can never get enough of this tasty Iloilo specialty. And because my husband hails from Negros Occidental and I have relatives from Iloilo, it was but fitting that I made my own version of the La Paz Batchoy.

I opted not to add pork intestines on my version of La Paz Batchoy since it was quite difficult to find a store that sells clean intestines. Better safe than sorry, right?

So, let’s get to it!

How to make La Paz Batchoy…

INGREDIENTS:

  • 1 kilo pork
  • 1/2 kilo pig liver
  • 1 kilo miki noodles
  • Beef Shank with marrow
  • Chopped pork bones
  • Chicken Breast
  • Chicken bones
  • Crushed Pork Cracklings (I use Lapid’s Chicharon with laman)
  • Sliced red onions
  • Fish Bagoong (Guinamos)
  • Salt
  • Black pepper
  • Chopped spring onion
  • Minced garlic
  • Toasted garlic
  • Fresh egg
  • Water
  • Oil

PROCEDURE:

BROTH

  1. In a large pot, put a little oil and sauté some minced garlic, fish bagoong (guinamos), red onions, salt and pepper to taste. Add water enough for soup stock.
  2. Add in beef shank with marrow, chopped pork bones, chicken bones and liver and let it boil. Once the liver is cooked, remove it from the pot.
  3. Once the meat is soft, remove everything and set it aside. As for the stock, let it boil in low fire.
  4. Chop the beef shank, shred the chicken breast and slice the liver thinly. Place in separate bowls or containers.
  5. For the Miki noodles, just follow the instruction on the packaging. Drain.
  6. Toast the garlic in oil until golden brown. Drain and set aside.

HOW TO ASSEMBLE:

  1. In a bowl, place Miki noodles at the bottom, add in chopped beef, shredded chicken breast and liver.
  2. Pour broth over it.*
  3. Top with toasted garlic, chopped pork crackling (chicharon) and spring onions.

*If you still have extra broth, keep it under low-fire so you’ll have hot broth for refills.

The toasted garlic gives off a nice flavor and a pleasant texture while the crushed chicharon adds a satisfying and heavenly crunch, not to mention additional saltiness! Just make sure not to burn your garlic. The burnt taste will overpower the entire flavor of the dish.

Serve while hot!

La Paz Batchoy - Dreyfus Cuisine

Batchoy is comfort food at its best! This homecooked goodness is guaranteed to satisfy you and the entire family. Perfect for rainy days, too! It’s easy to make and everyone will love you for it!

You can also partner it with Siopao.

La Paz Batchoy - Dreyfus Cuisine

Namit guid!

Happy cooking and eating!

Comments

Leave a comment

Leave a Reply