La Paz Batchoy

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Ingredients (For the la paz batchoy)

    • 1 kilo mami noodles

Ingredients (For the 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

Ingredients (For the toppings)

    • 250 g. pork
    • 150 g. pork liver
    • 150 g. shrimps
    • 1 pc. chicken breast

Ingredients (For the garnishing)

  • chicharon, crushed
  • chopped garlic,fried
  • chopped spring onion
  • hard boiled egg, sliced



Step 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.

Step 2

Reduce heat and blanch shrimp until cooked.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Garnish with chicharon, spring onion and fried garlic.

Step 10

Serve immediately.

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