Tag Archives: la paz batchoy recipe

Cooking Batchoy


Any batchoy lover knows it is a noodle soup that originated in the district of La Paz, Iloilo City in the Philippines. Ingredients include various pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. Here is a recipe that is innovated a bit for those who want to select the pork organs.


3/4 kilo batchoy (if you are living in the Philippines, you can buy this from a market vendor. The mix is composed of spleen or lapay, kidney or bato. liver or atay, pig’s heart and pork tenderloin)

If you are not living in the Philippines or want to remove some organs in the packaged batchoy meat, here are the meat parts that I use

300 grams pork kidney
1/4 kilo pork Lapay (spleen)
1/4 kilo pork tenderloin
200 grams pork liver
1 tablespoon ginger, cut into fine strips
1 head garlic, minced
1 medium onion, minced
5 cups water (or chicken broth if you use chicken meat)
salt and pepper to taste
3 tablespoons patis
200 g. fresh miki, washed

for toppings:
spring onions, chopped
toasted garlic (fried separately)
1/2 cup pork cracklings or chicharon, pounded to your preference
whole raw egg for each bowl serving

(Note: you can remove some organs and replace it with shrimp, chicken breast or beef loin)

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