Unique recipe of the Philippines

Discussion in 'Recipes' started by Guest, Sep 27, 2010.

  1. Guest

    Guest Guest

    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.

     La Paz Batchoy Ingredients:  

    1 kilo mami noodles  

     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 c. beef/pork stock
    • 1 tbsp. sugar
    • 1 tsp. soy sauce
    • salt to taste
    • Toppings
    • 250 g. pork
    • 150 g. pork liver
    • 150 g. shrimps
    • 1 pc. chicken breast
    • Garnishing
    • chicharon, crushed
    • chopped garlic,fried
    • chopped spring onion
     La Paz Batchoy Cooking Instructions:


    • 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. 
    Read more: http://www.cooks-recipe.com/2010/08/la-paz-batchoy-recipe.html#ixzz10kW58Cih
     
  2. aikabeatrice

    aikabeatrice

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    Home Cook
    Looks delicious but I think I need to find some of the ingredients at a Philippine groceries...?
     
  3. cward3

    cward3

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    Oh wow! Thank you. /img/vbsmilies/smilies/biggrin.gif  This is exactly the type of recipe I've been looking for! My ex's family is from the Philippine's and I have tried this dish several times around the holidays (we still get together) - it is SO good. I have asked for the recipe several times but you know how busy the holidays are, and they always seem to go back home before I get it. This is definitely one of my favorites, I also love the little eggrolls they make, I believe it's called lumpya? They are very different from the eggrolls you would get dining out. If you have that recipe to post also you would make my year!