La Paz Batchoy

La Paz Batchoy Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

La Paz Batchoy Cooking Instructions:

• In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  

• Reduce heat and blanch shrimp until cooked.
  

• Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  

• Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  

• Remove pork, chicken and liver from the pot, drain and let cool.
  

• Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  

• Slice the pork, chicken and liver into thin strips and set aside.
  

• Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  

• Serve immediately.