Lapaz Batchoy

 How to make the famous and delicious Lapaz or La Paz Batchoy at home. 

Iloilo City is well known for their Lapaz Batchoy, a kind of noodle soup whose history can be traced back to the humble stalls of Lapaz Market. Lapaz Batchoy is also known as La Paz Batchoy. Lapaz Batchoy is a famous noodle soup originated from the district of Lapaz in Iloilo City which also happen to be my hometown. Lapaz Batchoy is one of Ilonggos favorite for breakfast, lunch, for snack and even for dinner, served piping hot with pandesal or steamed rice cake known as puto. Pretty much an all day noodle meal for Ilonggos. 

If you happen to be or planning a visit to Iloilo City, make sure to include visiting Lapaz market for a delicious bowl or two of Lapaz Batchoy but for now give this delicious Lapaz or La Paz Batchoy recipe a try.  So delicious specially when topped with crunchy chicharon (pork rinds) and egg. My family approved and they said it tasted like back home which is our hometown, Iloilo City. This Lapaz Batchoy recipe really makes me feel like home. The district of Lapaz have Lapaz Batchoy then Molo district have Pancit Molo. Check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte on Facebook, YouTube, Instagram and Pinterest for more delicious home cooking  and easy to follow cooking videos.

Broth or Soup Ingredients:
  • 3 pounds Beef Bones
  • ½ pound Pork Shoulder
  • ¼ pound Pork Liver
  • 1 large Red Onion, sliced thin
  • 2-3 pieces Beef Bouillon Cubes
  • 1 tablespoon uncooked Bagoong
  • Salt and Pepper, to taste
  • 10 cups of Water (or more as needed)

How to make the Broth/Soup:

  1. Using a deep large pot, put the bones. Cover with enough water and bring into a boil for about 10 minutes. Remove bones and discard the liquid. 
  2. Return the bones to the pot and add around 10 cups of water. Add more as needed. 
  3. Cover pot and bring into a boil, removing scums that floats on top. Continue to simmer for about 2 hours or until beef is fully tender and simmer for 2 hour.
  4. Remove beef bones from the pot. Separate all the meat from the bones and discard bones. Slice beef and set aside.
  5. Add pork shoulder to the pot and bring into a boil. Cook for about 30 minutes or until fully tender. Remove pork from the pot, cut into strips and set aside.
  6. Add the pork liver to the pot and cook for about 10 minutes. Remove liver and cut into strips.
  7. Add onion to the boiling broth and cook for 2 minutes or until softened.
  8. Add uncooked bagoong (shrimp paste) and stir. Add beef bouillon cubes and stir to dissolve.
  9. Simmer for about 15 minutes. Season with salt and ground pepper to taste. 

For the Noodles:
  • 1 pound Miki (Egg) Noodles
  1. Using a clean pot, boil 2-3 cups of water. Add miki noodles and blanch. Remove noodles and allow to drain. Set aside.
For the Garnish:
  • Boiled and sliced beef
  • Pork and Liver, sliced
  • 8-9 cloves of Garlic, minced and fried until golden brown
  • 2 Spring Onions, chopped
  • Chicharon, crushed
  • Raw and Boiled Eggs (optional)
How to Serve:
  1. Reheat soup until boiling hot.
  2. In a serving bowl, put some noodles and top with slices of beef, pork and liver. 
  3. Garnish with fried garlic, spring onions and chicharon. Top with raw or boiled eggs. 
  4. Serve while hot. Best when served with pandesal. Enjoy!

Related Recipes
(click on name links below the pictures to see complete recipes)



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