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How to cook La Paz Batchoy

10 July 2010 42 Comments

You wanted to learn how to cook La Paz Batchoy because you were on Ingredients for a La paz Batchoy Recipe

So without further ado, let’s do the batchoy dance.

How to cook your La Paz Batchoy broth

Step 1

Get your pork bones and beef bones ready. If you can’t get any pork bones, like what happened to me, request for a huge cut of pork’s leg (hocks not included). Clean that foul beast with running water. The water should be cold and running because if it is walking, there will be no more drugs for you. What I mean by clean too is that you have to get that thing that you use for your underarms and hide it. You only use that for trimming your chicken skin, not your pork. Pluck the pork hairs with your dedicated kitchen plucking device. If you can’t get any beef bones, you are in Mars.

Step 1 a

If what happened to me happened to you, get a very sharp knife and start taking the skin off the pork leg, in one piece. That would be very useful later so don’t go wearing that on your head or dressing your menace-of-a-nephew with it. If you don’t know how to take it off, you can ask me in the comments later.

Step 2

Do this 5 hours before you eat your batchoy. Place your bones in a deep pot. The ratio of the beef bones should be a fourth of the pork bones. Dump your onions in. This should be a fourth of all your bone mix. Don’t worry if your pork legs has meat on it, we will use that later, it is actually essential to your Batchoy recipe. Add a handful of salt and a handful of pepper and a handful of sugar. If your hand is as big as Lebron James’ (he is with the Miami Heat now by the way) do a pinch of salt, sugar and pepper. Don’t worry about it ending up salty or peppery, you can adjust it later. Now put water in your pot. The water level should just be a little above your bones. Put it on the stove in low heat. DO NOT LET IT BOIL. Promise yourself that if it will boil, as a penalty, you have to put your hand in. Let it simmer with small bubbles. Let it simmer for 5 hours. If it boils, put your hand in, lower the heat and take your hands off. Children below 18 years of age are exempted from the penalty. Check your broth from time to time for scum. Scoop it out. Do not eat it. Webster says, scum is extraneous matter or impurities risen to or formed on the surface of a liquid often as a foul filmy covering… which is also a similar description to people who get to the top, like celebrities.

Step 3

Get a head of garlic and chop it all up. Put a shallow pan in the stove in low heat and add a reasonable amount of oil. Your chopped garlic goes in that pan. Sautee your garlic until golden brown. Set it aside. If you burned your garlic or if they look like black peppercorns already, you know the penalty… and this time hold your mobile phone in your hand while you do it.

Step 4

Chop your spring onions. Take your time. You still have 4 and a half hours. And set it aside.

How to cook your La Paz Batchoy toppings

Step X

Do you still have that pork skin? If you bought your Chicharon, you don’t need to do Step X. If you don’t have them yet, crank the oven to 200 degrees Celsius. Score the skin and apply a handful of coarse salt. The water in the salt will give you the crunchy-bubbles that you want with your pork skin. If your oven has turned into a fiery furnace already, slide the pork skin in. Make sure that your oven is 200 degrees Celcius hot or your Chicharon will be impotent. After 30-40 minutes or when your Chicharon looks crunchy, take it off the heat and put it on a wire rack. Do not put it on a plate or a flat surface. As old people say in the Philippines, “baka hindi makahinga”, meaning, you will choke the poor thing. I would like to explain more on this but that would be for another post.

Step X2

If you don’t have an oven. Go around the neighborhood and ask for used oil. If you have enough, take a bath with it. If you don’t want to, put it in a deep wok, and crank the heat up like the sun. While you are waiting for the heat to engulf the oil, cut your pork skin into bite size pieces. If your oil is scalding hot, dunk your pork skin in. Once the skin floats up and it looks like Chicharon, it’s done. Take it off, save it from hell.

WARNING: BE CAREFUL. HOT BOILING OIL CAN KILL. A HUNGRY FAMILY CAN KILL TOO. So don’t do this recipe if you don’t have 6 hours of free time.

Step-out

We still have 3 hours yes? Let’s talk about, what else, Batchoy.

There are 3 major La Paz Batchoy masters in the city of Iloilo, where La Paz is.

The top of the food chain is the Deco’s La Paz Batchoy recipe. It seems that these guys are the ones who really made the original La Paz Batchoy Recipe. They do their batchoy with bagoong or shrimp paste. I have tasted their batchoy and the spunk of shrimp paste doesn’t work with me. Don’t get me wrong, I love shrimp paste but not on my batchoy. But still, Ilonggos (people of Iloilo) give them the credit for apparently making the La Paz Batchoy (with shrimp paste) as we know it.

Next on the list is Ted’s Old Timer La Paz Batchoy recipe. I don’t know why they included old timer in their name but they cook a pretty good batchoy. I don’t need to tell you the branches because they are everywhere. They will be in your bathroom later.

The last and my most favorite is Nat’s La Paz Batchoy recipe. Just thinking about their batchoy makes me want to dive in the soup’s broth. The one branch that I can remember is, in front of the side entrance of SM Delgado. Nat’s La Paz Batchoy is my personal favorite. Don’t ask me why because that will only lead to an argument. Besides, the handsome owner is my godfather. So that explains everything.

Alright, like what you see on TV, I will forward it to the last hour before our broth sips the whole 5 hours.

Step 5

Put the pork intestines and liver in a separate pot. Put onions in the pot equivalent to half of the pork intestines and liver combined. Dunk in an additional 5 cloves of garlic. Add a lot of peppercorns and a teaspoon of salt. I am assuming that both of your intestines and liver do not exceed 2 kilograms. Let it sit on medium heat for an hour, covered. If it boils like a stubborn juvenile, just take the lid off and let it rip.

Step 6

Go back to your broth pot and dunk your golden brown garlic in.

Step 7, 8, 9

Take your pork leg out of the pot, remove the meat and start slicing them as big as your pinky finger. If you have Lebron James’ fingers, you know what to do. After an hour, do this with your intestines and liver.

Step 10

Where is your chicharron? Pound it. Break it. Smash it. Blow it to smithereens.

Step 11

Put your Miki or batchoy noodles in a strainer. A basket strainer will do but if you have a noodle strainer, do it. Like what you see in your instant-noodle packaging, simmer the noodles for a couple of minutes. Do not exceed 5 minutes (even if you are doing dried noodles) because you never want to eat soggy noodles.

Step 12

The last and the funnest part. Get a bowl, put a handful of noodles, put a few of pork meat, pork liver and pork intestines, scoop your broth and let it flow in the bowl, and top it with spring onions and chicharon. Pause for a few seconds, close your eyes, thank God that you now know how to cook La Paz Batchoy and see your creation in its gleaming glory. Serve it baby.

Go ahead, click on the picture for a bigger view.

Fortunately, this wouldn’t end up with you spending 6 hours of hard labor and enjoying 10 minutes of heaven. Freeze everything in batches so you can go and serve it in the next 3 days.

Any questions?

Click here for a story about a guy who got really confused about Batchoy

The author actually feels good that you have read this article. He wants the world to know about Filipino food better. So help him tell other people about Filipino food by sharing this post. Click the Share on Facebook or Retweet on Twitter button. If you want to flood your friends' walls, click on it like a thousand times or something. Also, the author is not allowed to eat unless you leave a comment. So please say something, anything, please.

42 Comments »

  • Pia (Taga_Luto) said:

    My goodness..i’m reading this early in the morning and it’s making me crave for batchoy really bad=;(

    Thank you for sharing your recipe. I truly enjoyed reading this, you’re hilarious, you make the process sound easy and fun! lol!

    I will definitely give this a try but i think i’d be using my slowcooker for the broth step.

  • seigfredtristan (author) said:

    thanks Pia :)

    be sure to update me with your cooking adventure ayt? :)

  • magsiedoodle said:

    basky this is soooo funny!

    we’ll try to cook this when we go on vacation but until then, we’ll just be dreaming of la paz batchoy. :D

  • Lucy Miller said:

    That looks soooo good!! I use to eat at a restaurant around the corner from FEU in Manila on my lunch time with friends and I never thought that there was shrimp paste in it.
    Not that I don’t like shrimp paste, but I didn’t think it went with batchoy.
    I’m willing to try it, tho’. So, thanks for the recipe. I will be hitting the oriental market pretty soon.

  • Allan said:

    Where’s the egg?? where’s the egg?? I like mine special with egg please.

  • carnation said:

    great site … will try to follow some of your recipes…

  • seigfredtristan (author) said:

    @mags can’t you cook it from where you are?

    @lucy the original recipe really has shrimp paste in it. as to my experience, sometimes when i eat at deco’s, the shrimp paste is too strong and sometimes it’s actually just alright.

    @allan the original la paz batchoy didn’t have eggs with it. i think the original sisig doesn’t have one as well. i think there’s this guy who put eggs on everything he eats and started brainwashing everyone. the eggs in the batchoy went famous when they also changed the noodle to vermicelli. i like that too.

    thanks for the comments guys. now i can eat.

  • Justin said:

    afaik Pork is not allowed in the middle east where i think Magsie currenty is. correct me if i’m wrong.

    the batchoy looks good, i trust it tastes good too?
    where’s my palabok?

  • seigfredtristan (author) said:

    Justin, some people who live in the middle east are non-muslims, i.e. – most American soldiers. As to the sale of pork in her location (if you are in UAE you can have bacon), I don’t know that’s why I was asking her. AFAIK in Doha, where magsie is, pork is still banned, but we can’t deny it that Filipinos are very resourceful.

    The guy from Bizaare food says if it looks good eat it. As for the taste, I fed this to a greek guy who only knows lamb and he didn’t ask “I trust this tastes good”. To put it lightly, he was a modest guy.

    He loved the soup and asked for seconds.

    As for the palabok, I think you are the one owing me something, if you know what I mean.

  • Justin said:

    Jeddah scorched me for 10 years and pork only touched my palate 1 time. will they have halal pork next time? hahaaay…

    whenever a non-pinoy eats my food and they finish it, i’m proud!

    that fat guy is Andrew Zimmern, i’m a fan. he can eat a bat’s head but not a Durian. that guy is impossible. same with Tony Bourdain (he sounds like you).

    craving for palabok for ages now, i even don’t have time for a 2 minute noodles. sucks.

  • Myrabella said:

    looks yummy Sieg … will definitely try this one!

  • fanbo said:

    Who say’s Deco’s tops Ted’s in Iloilo? Ask any cab driver in Iloilo City to bring you to a Lapaz Batchoy store, 9 out of 10, they will bring you to Ted’s.

  • seigfredtristan (author) said:

    I don’t know who said Deco’s tops Ted’s. Personally, I’d choose Nat’s among the three. :) Once when I was in Iloilo, I asked a cabbie to bring me to a La Paz Batchoy store, I ended up riding the cab for 5 hours, in some deserted island, and paid up a value of a plane ticket. return fare.

    i’m just kidding mate. hehehe.

  • Olive said:

    that is so inviting.. perfect for rainy days, I love the chicharon topping! thanks for sharing your recipe, I’ll keep this in mind when I am ready to make homemade la paz batchoy! :)

  • myfilipinokitchen » Blog Archive » Ingredients for a La Paz Batchoy Recipe said:

    […] Click here for How to cook La Paz Batchoy with these ingredients. The author actually feels good that you have read this article. He wants the world to know about Filipino food better. So help him tell other people about Filipino food by sharing this post. Click the Share on Facebook or Retweet on Twitter button. If you want to flood your friends' walls, click on it like a thousand times or something. Also, the author is not allowed to eat unless you leave a comment. So please say something, anything, please. […]

  • Peggy said:

    this sounds so fantastic! Can’t wait to make my mom make it for me =)… I mean, make it for myself.

  • seigfredtristan (author) said:

    Actually when I was growing up, I consider myself as my own mum. Funny that. Hehe.

  • myfilipinokitchen » Blog Archive » Happy Anniversay to Myfilipinokitchen!!!! said:

    […] food as normal dinner table conversation. Saying yes to spending hours online researching about the right way to prepare authentic La Paz batchoy means saying no to taking our daughter out to the park to play. It also means dealing with the […]

  • Lisa P said:

    Looks delicious! I actually been looking for a great recipe that involves boiling of bones as the broth is tasty as ‘they’ said. Well, it’s freezing cold here now in UK and Batchoy is just a perfect noodle soup in the afternoon. I will definitely give it a try tomorrow and will get back here for the result. Thanks for sharing your recipe. Have a great day*-~

  • jennev said:

    how to copy paste this? pls??? klangan lng po sa thesis

  • Lisa P said:

    Hi Jennev, just highlight from top to bottom page of the recipe, then right click, then go to your documents, right click and paste it.hope that helps.

  • Lisa P said:

    jennev, actually iv just tried it but it didn’t work. the other option is, after you open the recipe, go to the file on top left hand side of your screen then click Save As and it will get you straight into your document, then just save it. So, if you want to insert it in your thesis, just go to your documents, right click(the recipe), copy, go to your thesis, and paste it…good luck!

  • seigfredtristan (author) said:

    @Lisa thank you very much Lisa, I hope this helps you understand La Paz batchoy more. so have you tried cooking this recipe?

    @jennev I locked the website from copy-pasting because there are people that steal recipes from websites. now if you are wanting to include this in your thesis, what part of the recipe do you like or do you just want to have the batchoy picture? send me an email of what you want and i’ll see if I can help. where do you go to school? LOL

  • cusinera said:

    ziggy, complicated by iyong mag locked to deter copy and paste? How do you go about it?

  • seigfredtristan (author) said:

    I’ll send you an email. I miss dropping by your blog. I definitely will this week. I miss you being here too. I mean seeing you in the comments. :)

  • cusinera said:

    Sometimes I just sit here and lurk…LOL! Pero I visit you always=) Ako iyong “mamaw” na nag mimisplace nang knives mo sa kitchen=P

  • Jeck said:

    Lintek! Nakakagutom! Nice one Sieg! Sorry but I have not really checked on your blog lately (tamad) but do you already have a recipe for Kare-kare somewhere?

  • seigfredtristan (author) said:

    @cusinera aha! now I know who to blame if my stuff gets snatched out of thin air. :)

    Jeck, I will be working out on that. My mindset is still doing a stubborn chronology which I would like to get rid of but yep, Kare-kare is always in my mind. I have made a good one and hopefully (i can do it again or better) and post it here. :)

  • abe said:

    I stumbled to this site in my search for Batchoy. cool site btw. hopefully i can replicate your recipe next week.

  • seigfredtristan (author) said:

    abe, let me know about it ayt?

  • Clairee said:

    This was a fun read… thanks for sharing.

  • seigfredtristan (author) said:

    no worries Clairee. Thanks for taking time to read the whole thing. A bit long isn’t it?

  • Jomi '91 said:

    i’ve been looking for a really nice authentic la paz batchoy recipe, and i think this is the closest one to what i had expected, if not the most authentic. seigfred, in step 5, when you cook pork intestines and liver in a separate pot, don’t you need water in it? thanks.

  • seigfredtristan (author) said:

    Thank you very much Jomi. It should be authentic because I am an Ilonggo and La Paz is my second home. If not, I’ll jump off a cliff hahaha!

    On step 5, yes you have to cook them in a pot with water. Just around the level of your meat.

    Cheers!

  • Jomi '91 said:

    thanks seig. I am ilonggo myself but was born in Mindanao where a good many places are run over by people originally from Panay. Which is a good thing because where there are Ilonngos, there’s the paradisial batchoy. In fact, having chanced upon this website might change my life because I’m planning on getting into the batchoy business. Again, thank you very much.

  • seigfredtristan (author) said:

    Why don’t you? Business is always good in the Philippines if you know your way around. I’ll be so proud if you base your batchoy from this recipe. You are not the first one though, a Filipino eatery in New Zealand has told me that they used it and their customers loved it, here’s the comment:

    http://www.myfilipinokitchen.com/myfilipinokitchen-is/comment-page-1/#comment-2033

  • Lea Jalbuna said:

    I read your recipe and I’m amazed how you’ve done it so well in full detail. It couldn’t come closer to how its actually made. I came from a family of batchoy makers, my lola, aunts and father. Actually, Nato Oberio bought our once Ben’s La Paz Batchoy and named it “Nat’s”.

    Our Pastor’s brother in law who was here in PH for a short visit was asking for the batchoy’s recipe and as I was starting to do it, it dawned on me to search in the net if ever there is a good soul who would share it to the world and voila! I found yours to be the most vivid and what can I say? “exactly how it should be done.”

    Besides, you’ve taken out the strain in the preparation by your funny “inserts.”

    Thanks. Now I can send this link to him. And I hope you can do so for other Ilonggo dishes. God bless.

  • Boni Roxas said:

    nice one, I have been looking for that detailed recipe for the LaPaz Batchoy broth for ages and u r the savior!

    I’ll be trying that today and hope to get it right the first time.

    thanks – keep on cookin

  • janice said:

    Greetings from Zamboanga City! :)

    thanks for this blog, i really find it useful..
    I am planning to resign on my f****** job on June and will venture on batchoyan. Thanks much for this, i really enjoyed reading this one! thumps up to the author!

    Godbless!

  • Hannah chavez said:

    I tried your recipe and it was fantastic! Have to say that i am an ilongga here in sfo, who has long been looking for the real taste of true la paz batchoy. You definitely got it! Thanks for sharing! Will be in batchoy heaven for the next 3 days…yum!

  • Ino said:

    I’m hungry now. Can I make chicharon the legs of Lebron? Hahaha. Yummy yummy

  • seigfredtristan (author) said:

    @Lea, Nato Oberio is my godfather. Meaning if I need something really special and my parents don’t want to pay for it, he does. hahaha!

    @Janice did you jump off a cliff and started a batchoyan? or the other way around?

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