Batchoy

Batchoy is a soup dish composed of sliced pork, pig’s innards, shrimp, vegetables, chicken, and miki noodles topped with crushed pork cracklings and/or egg. This dish originated from the district of La Paz in Iloilo City — in the island of Panay which is why is often referred to as La Paz Batchoy. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.

The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it.

Photo source 

Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy is sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste.

Click here to view COMPLETE RECIPE.

Source: panlasangpinoy.com

Teaser photo source: chinesenamatakaw.blogspot.com