Lapaz Batchoy Recipe

How to make the famous Ilonggos Lapaz Batchoy at home. 

Lapaz Batchoy recipe came from La Paz district in Iloilo City (my hometown). This noodle dish is served in a bowl with crunchy crushed Chicharon (pork rinds) at the top and an egg yolk if you want it special. Best when served with pandesal or Pinoy steamed rice cake or puto. 

Lapaz Batchoy with a side of Steamed Rice Cake

Iloilo is well known for their Lapaz Batchoy, a kind of egg noodle soup whose history can be traced back to the humble stalls of the Lapaz Market. Lapaz Batchoy is also known as La Paz Batchoy. It is one of the Ilonggos favorite for breakfast, lunch, snack and dinner served piping hot. Pretty much an all day meal for Ilonggos. If you happen to be or visit Iloilo City, make sure to include visiting Lapaz local market in your itinerary for a delicious bowl of Lapaz Batchoy but for now give this recipe a try. My family said is taste almost the same as what we have when we are in Iloilo City and this Lapaz Batchoy recipe feels like home. 

The trick to a delicious Lapaz Batchoy broth is slow cooking the broth for hours. If you use vetsin or flavor enhancer, good ahead and add a tablespoon toward the end of cooking. 

 

For the Soup:
2-3 lbs beef bones

1/2 lb pork shoulder

1/4 lb pork liver

1/4 cup cooking oil

1 large red onion, sliced thin

3 pieces beef bouillon cubes

1 tablespoon bagoong (uncooked)

salt and ground black pepper to taste

20 cups of water (or more if needed)

Instructions:

1. Using a large deep pot, heat and add cooking oil. Saute onion until caramelized. Add the remaining ingredients to the pot and allow to boil until pork and liver is fully cooked.
2. Remove the pork and liver, and set aside for later. Continue to simmer the broth in low heat for at least 2-3 hours. Add more water as needed. Taste to see if more salt and ground pepper is needed, and adjust accordingly. 

For Garnishing:

(all in separate bowl)

8-9 garlic cloves, minced and fried until crunchy and golden brown
2 spring onion, chopped

boiled pork and liver, cut into thin slices

Chicharon, crushed

raw or boiled eggs (optional)

For the Noodles:

1 lb. miki (egg) noodles, pulled apart, blanched in hot water, drained and set aside 

How to Serve:

1. Reheat soup until boiling hot.
2. Place some noodles on a bowl. Top with slices of pork, liver, fried garlic, spring onions and Chicharon.
3. Top with the steaming broth.

If you want, you can crack an egg (separate the whites and discard) or add hard boiled egg into the prepared bowl of Batchoy before serving and serve with puto or pandesal.

Enjoy your hot bowl of Lapaz Batchoy. Happy Cooking!