Egg Noodle With Pork, Chicken & Shrimp Paste Base Soup
Batchoy is a popular noodle dish originated from the district of La Paz, Iloilo in Philippines, that is why the dish is called La Paz Batchoy. Traditionally cooked with pork innards such as kidney, spleen and liver. Today there many variations to this dish, my version doesn’t have spleen or kidney as it is not readily available to me. The secret to a good Batchoy is the base, you can use beef & pork bones OR chicken & pork bones and to make this dish a unique soup is the shrimp paste.
How To Make La Paz BatchoyPrint Recipe
- 300g-400g Fresh egg noodles
- 250g Pork belly or Pork shoulder
- 200g Pork bones & Chicken bones OR Beef bones & Pork Bones
- 100g Pork intestines (optional), cleaned
- 180g Pork liver
- 1ltr Water
- 1 large onions, diced
- 3 cloves garlic, diced
- 3tsp Shrimp paste
- 1tbsp salt
- 1 pinch Black pepper
- Boiled eggs [halved] or Raw eggs
- Spring onions, sliced
- Pork crackling, crushed
- Fried garlic
In a large pot add water, bones, intestine, onions and garlic. Turn the heat high and bring it to boil. Once boiled turn the heat to low and skim the scum off the top of the broth. Simmer for 60 minutes or 2hrs if using beef bones.
After simmering, take the bones and intestines out of the broth and put it aside to cool down for later.
Place the pork belly into the broth and cook until tender, dish it out and put aside to cool down for later.
Add the liver into the broth and cook for 10 to 15 minutes, take out and put aside to cool down for later.
Season your broth by adding, salt, black pepper and shrimp paste. Mix well and simmer for 10 minutes.
Slice all the cooled meat and set aside. Strip off meat from the ribs or bones.
Taste the broth and add more seasoning to your taste. Place the noodle into the broth and simmer for 10 minutes.
Serve the noodles & broth in a bowl and add the sliced meats on top with your selected toppings.
You can add more toppings or exclude some of the toppings. You have the power to pimp your Batchoy!