The Philippines has various soup dishes, la paz batchoy is among them which originates from Iloilo. It is a traditional noodle soup which uses garnishing like vegetables, pork cracklings which has been crushed, pork innards and raw egg which has been cracked as topping. It’s truly a sumptuous treat.

Ingredients:

Mami noodles – 1 kilo

Broth

• Soy sauce – 1 tsp
• Salt – to taste
• Sugar – 1 tbsp
• Pork or beef stock – 10-12 cups
• Worcestershire sauce – 2 tbsp
• Peppercorns – 1 tbsp, crushed
• Bagoong (shrimp paste) – ½ tsp
• Garlic – ½ head, crushed
• Onion – 1 piece, medium, quartered

Toppings

• Chicken breast – 1 piece
• Shrimps – 150 grams
• Pork liver – 150 grams
• Pork – 250 grams

 Garnishing

• Spring onion – chopped
• Garlic – chopped, fried
• Chicharon (pork cracklings) – crushed

Cooking Procedures:

• Pour pork or beef stock in a large pot. You can make the stock from boiled pork or beef bones. Add the onion, garlic, bagoong, peppercorns, Worcestershire sauce, sugar, salt and soy sauce to the broth. Bring to a boil.
• Lower the heat. Blanch the shrimps until they’re well-cooked.
• Take the shrimps from the mixture then remove the head and shells. Set aside.
• Add the liver, chicken and pork in your pot. Allow to simmer for about 20-25 minutes until they become tender. If necessary, put more stock.
• Take the liver, chicken and pork away from the pot. Drain and set aside to cool.
• Allow the broth more time to simmer in low-level heat until it’s ready to be served.
• Add salt according to desired saltiness.
• Slice the liver, chicken and pork to thin strips. Set aside.
• Put the noodles in a medium-sized serving bowl and slowly pour the boiling stock over them. Top with shrimp, liver, chicken and pork. Use fried garlic, spring onion and chicharon as garnishing.
• Serve and enjoy!

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