Batchoy, or batsoy, is derived from the Chinese ba chui, meaning “meat water.” The batchoy of La Paz Market, Iloilo’s signature dish, is a rich pork and beef-based broth filled with yellow noodles and topped with cut-up roast pork, chicharron, fried garlic, and scallions. Reynaldo Guillergan owns the original batchoy stand at the La Paz Market in Iloilo City. He inherited the recipe and business from his father, who worked for and later bought the original noodle stand from its Chinese owners who started it fifty years ago.
[h3] La Paz Batchoy Ingredients: [/h3][h3]1 kilo mami noodles [/h3][h3] Broth[/h3]The La Paz Batchoy begins with a basic batchoy stock made with a mix of pork bones, intestines, liver, and beef bone marrow simmered in a stockpot with water seasoned with salt, sugar, and guinamos (Visayan fermented fish paste) for hours. The next day, the stock is skimmed and he adds two separately prepared stocks: sauteed red onions (called Bombay in Iloilo) simmered in water, and guinamos billed in water and strained. Sahog is the pre-cooked and cut-up meat that is added to the soup. The meat from the stock ingredients is added, including the pork liver. Before serving, the marrow from the beef bones is added, along with pieces from a lechon snipped with scissors. The soup is garnished with fried garlic, chopped scallions, and pieces of crispy chicharron.
- 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 c. beef/pork stock
- 1 tbsp. sugar
- 1 tsp. soy sauce
- salt to taste
- 250 g. pork
- 150 g. pork liver
- 150 g. shrimps
- 1 pc. chicken breast
- chicharon, crushed
- chopped garlic,fried
- chopped spring onion
- 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.
- Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
- Remove pork, chicken and liver from the pot, drain and let cool.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
- Serve immediately.