Lapaz Batchoy

Posted on 11:27 PM by faith egangan

Lapaz Batchoy is a recipe called for a mixture of broth, noodles, beef and pork. Lapaz Batchoy is evolved into its present form which has become Iloilo City's most popular dish.















Ingedients:

  • 1 kilo mami noodles
    For 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
    For Toppings
  • 250 g. pork
  • 150 g. pork liver
  • 150 g. shrimps
  • 1 pc. chicken breast
    Garnishing
  • chicharon, crushed
  • chopped garlic,fried
  • chopped spring onion

How To Cook Lapaz Batchoy:


  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.
  2. Reduce heat and blanch shrimp until cooked.
  3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  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.
  5. Remove pork, chicken and liver from the pot, drain and let cool.
  6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  7. Slice the pork, chicken and liver into thin strips and set aside.
  8. 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.
  9. Serve immediately.

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