La Paz Batchoy Recipe

INGREDIENTS:

Pancit:

• mami noodles – 1 kilogram; cooked

Batchoy Broth:

• beef and pork stock = 10 cups
• garlic – 4 cloves; pounded
• onion – 1 piece; medium-sized; quartered
• peppercorns – 1 tablespoon; pounded
• salt = 2 teaspoons
• soy sauce = 1 teaspoon
• sugar = 1 tablespoon
• Worcestershire sauce – 2 tablespoons

Batchoy Toppings:

• pork = 250 grams
• pork liver = 150 grams
• chicken breast = 1 piece
• shrimps = 150 grams

Batchoy Garnishing:

• garlic = ½ teaspoon; fried until golden brown
• pork cracklings or chicharon = 1 tablespoon; pounded
• spring onion = ½ teaspoon; chopped

INSTRUCTIONS:

1. Steps for Cooking Batchoy or La Paz Batchoy
2. In a pot set over high heat, pour in broth.
3. Add in all ingredients for the batchoy broth.
4. Bring to a boil. This should take about 10 to 15 minutes.
5. Lower heat to medium.
6. Add in shrimps.
7. Blanch shrimps until cooked.
8. Remove cooked shrimps from pot.
9. Shell shrimps and set aside.
10. Back to the pot, add in the rest of the ingredients for batchoy toppings.
11. Simmer for about 30 minutes.
12. Remove ingredients for batchoy toppings from pot.
13. Set ingredients aside.
14. Meanwhile, reduce heat to low.
15. Season the broth with salt.
16. Allow it to continually simmer until serving time.
17. Now, slice pork, chicken, and liver to bite sizes.
18. Set aside.
19. In a serving bowl, place cooked mami noodles.
20. Pour in broth.
21. Top with batchoy toppings.
22. Garnish with batchoy garnishing.
23. Serve while steaming hot.

Source: Hub Pages

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