The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to email@example.com.
La Paz is a town in Iloilo and is known in the culinary setting for its unique and tasty soup dish called “batchoy.” The dish was concocted in the La Paz market in 1938 by Federico Guillergan, Sr. The soup’singredients include egg noodles, slices of pork, liver and other pig innards. When served, it is garnished with green onions, roasted garlic and ground pork rinds. For this recipe, I purposely omitted other pig innards (spleen, heart, kidneys), except the liver.
There are many reasons to visit Iloilo, but what better reason can one think of other than celebration? Dinagyang and La Paz Batchoy, both.
1 package (1 lb) egg noodles
1/2 lb pork, cut into 2-inch thin strips
1/3 lb pork liver, cut into small cubes
1/4 lb chicken breast, cut into 2-inch thin strips
1/4 lb shrimp, shelled with tail on
1/2 tsp shrimp paste
1/3 cup sliced onions
1 tbsp brown sugar
5 cupsbeef broth
Salt and pepper to taste
2 tbsps olive oil
2 tbsps roasted garlic bits
1 cup crushed pork rinds
1/3 cup chopped green onions
In large pot, heat olive oil in medium-high heat. Add onions and sauté until tender. Add pork, liver and chicken pieces and sauté for about one minute. Pour the beef broth and bring to a quick boil. Reduce heat to medium. Add shrimp paste and sugar. Add salt and pepper to taste. Reduce heat to low. Add shrimps. Let simmer for two minutes. In the meantime, prepare the noodles according to the package instructions. When ready to serve, place the desired amount ofcooked noodles in a soup bowl. Spoon in the desired amount of pork, liver, chicken and shrimp. Pour in hot broth into the bowl and let stand for about a minute. Garnish with green onions, roasted garlic bits and pork rinds. Optional: Crack a fresh egg on top of the soup.
Rene Astudillo is a blogger and a marketing consultant.
More articles from Rene Astudillo