La Paz Batchoy
Ang Sarap
Ang Sarap
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  • 1938 when he sold this dish in La Paz market, the recipe calls for broth, noodles, beef and pork which later evolved to its modern form. Another story states that it was created by Teodorico Lepura in the same market in 1945 where it was run by the whole family, Lepura said that he learned the secrets of making noodle soups when he worked for a Chinese merchant, he then developed something out of what he learned and that gave birth to the La Pas Batchoy we all know now.
  • 30 mins Cook time
  • 1 hour Total time
  • 30 mins Serves
  • 6 Ingredients Batchoy
  • 500 g Miki or Egg noodles
  • 300 g pork belly
  • pork
  • 150 g pork
  • 2 pcs pork
  • 1 medium sized white onion, finely chopped
  • 6 cloves garlic
  • ½ tsp freshly ground black pepper
  • 4 cups pork
  • stock
  • 4 cups beef stock
  • 4 cups shrimps
  • shrimp
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp sautéed shrimp paste fish sauce oil Garnishes chicharon, crushed fried garlic spring onion, chopped fresh eggs
  • 5 minutes then remove meat from the pot then rinse with cold water to remove any scum



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