Original La Paz Batchoy #StreetFoodCarinderia

Original La Paz Batchoy #StreetFoodCarinderia

Batchoy is a Filipino noodle dish contains egg noodles, broth cooked slowly with beef, pork and marrow mixed with bagoong or shrimp paste and topped with fresh eggs and crushed Pork Chicharon or Pork cracklings, which originated in La Paz, Iloilo in Panay Island. This flavorful noodle dish is best served while it is steaming hot paired with hot pandesal bread or Pan American White Bread Loaf. Usually served in Carinderias or fastfood stores nationwide.

Ingredients:

1 kilo mami noodles

For 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 cup beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

For Toppings:
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

Garnishing:
chicharon, crushed
chopped garlic,fried
chopped spring onion

Procedures:

(1) 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.

(2) Reduce heat and blanch shrimp until cooked.

(3) Remove shrimp from the pot, remove shell and head each shrimp, set aside.

(4) Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.

(5) Remove pork, chicken and liver from the pot, drain and let cool.

(6) Continue simmering the broth in low heat until ready to serve, season with salt to taste.

(7) Slice the pork, chicken and liver into thin strips and set aside.

(8) Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.

(9) Garnish with chicharon, spring onion and fried garlic.

(10) Serve immediately.