Authentic Filipino Batchoy Recipe: A Comforting Bowl of Noodle Soup

Ingredients

  • 250 grams of Miki or Egg Noodles
  • 150 grams of Pork, sliced into thin strips
  • 150 grams of Pork Liver, sliced into thin strips
  • 1 piece of Pork Heart, sliced into thin strips
  • 30 grams of Dried Shrimps
  • 1 tablespoon of Garlic, minced
  • 1 large Onion, chopped
  • 1 cup of Shrimps, peeled and deveined
  • 1 piece of Chinese Chorizo, sliced
  • 1 tablespoon of Annatto Powder
  • 1 tablespoon of Fish Sauce
  • 1 tablespoon of Soy Sauce
  • 1 tablespoon of Sugar
  • 1 teaspoon of Salt
  • 1 teaspoon of Ground Black Pepper
  • 1.5 liters of Pork or Chicken Stock
  • 4 pieces of Eggs
  • 2 stalks of Spring Onion, chopped
  • 4 cloves of Garlic, fried and crushed
  • 4 pieces of Calamansi

Steps and instructions

  1. In a large pot, pour the pork or chicken stock and bring to a boil.
  2. Add the pork, pork liver, and pork heart. Let it simmer for 15 minutes.
  3. Add the dried shrimps, garlic, onion, shrimps, Chinese chorizo, annatto powder, fish sauce, soy sauce, sugar, salt, and ground black pepper. Stir well and let it simmer for another 15 minutes.
  4. In a separate pot, boil water and cook the Miki or Egg noodles for 3 minutes or until al dente. Drain and divide the noodles into individual serving bowls.
  5. Crack the eggs one at a time and drop them into the boiling stock. Let it cook for about 1-2 minutes or until the egg whites are set but the yolk is still runny. Scoop out the poached eggs and place one on top of the noodles in each bowl.
  6. Ladle the hot soup along with the meat and shrimps into each bowl. Make sure each serving gets a fair amount of meat and shrimps.
  7. Top with chopped spring onion, fried garlic, and a squeeze of calamansi before serving. Enjoy your Batchoy while it's hot.

Tools for making

Recipe variations

  • Vegetarian Batchoy: Replace the pork, pork liver, and pork heart with tofu or tempeh. Use vegetable stock instead of pork or chicken stock.
  • Seafood Batchoy: Replace the pork, pork liver, and pork heart with a combination of shrimp, squid, and fish. You can also add mussels or clams for extra flavor.
  • Chicken Batchoy: Replace the pork, pork liver, and pork heart with boneless chicken thighs or breast. Use chicken stock instead of pork or chicken stock.
  • Beef Batchoy: Replace the pork, pork liver, and pork heart with beef slices or beef offal like tripe or beef liver. Use beef stock instead of pork or chicken stock.
  • Spicy Batchoy: Add chili flakes or chopped fresh chili peppers to the broth to give it a spicy kick.
  • Vegetable Batchoy: Add a variety of vegetables such as cabbage, bok choy, carrots, and beansprouts to make it more nutritious and colorful.
  • Extra Toppings: Experiment with additional toppings such as crispy fried shallots, chopped cilantro, boiled egg slices, or even grated cheese.
  • Custom Noodles: Instead of using Miki or Egg noodles, try using udon noodles, rice noodles, or even spaghetti for a unique twist.

Recipe overview

Batchoy is a savory noodle soup that originated from the Philippine city of La Paz, Iloilo. This flavor-packed dish is the ultimate comfort food for many Filipinos. Rich and hearty, it is a perfect dish for cold weather but is also enjoyed year-round. The soup is made with pork, pork liver, shrimps, Chinese chorizo, and a variety of seasonings, and is served over a bed of soft egg noodles. Each serving bowl is topped with a poached egg, crisp fried garlic, fresh spring onions, and a squeeze of calamansi for an added citrusy zing. This recipe takes about an hour to make and serves four people. Making Batchoy may require a bit of patience as it involves several steps but the result is a true feast for the senses, offering a delightful mix of textures and flavors in every spoonful. So if you're ready for a culinary adventure, let's get started with this Batchoy recipe.

Common questions

  1. What type of noodles can I use for Batchoy?
    You can use either Miki or Egg noodles for Batchoy.
  2. Can I use other meats instead of pork?
    Yes, you can use other meats like chicken or beef as a substitute for pork in the recipe.
  3. What can I use as a substitute for pork liver and heart?
    If you prefer not to use pork liver and heart, you can omit them or replace them with additional pork slices or other organ meats of your choice.
  4. Can I use fresh shrimps instead of dried shrimps?
    Yes, you can use fresh shrimps instead of dried shrimps. Just adjust the cooking time accordingly and add them to the soup during the last few minutes of simmering.
  5. Can I skip the annatto powder?
    Yes, you can skip the annatto powder if it's not available. It adds color to the soup but doesn't significantly affect the taste.
  6. Is it necessary to poach the eggs separately?
    Poaching the eggs separately helps ensure that the egg whites are set but the yolks remain runny. However, if you prefer, you can crack the eggs directly into the simmering soup and cook them until desired doneness.
  7. What if I don't have calamansi?
    If you don't have calamansi, you can substitute it with lemon or lime juice for a similar tangy flavor.

Serving dishes and utensils

  • Large Pot - Used for boiling the stock and simmering the ingredients.
  • Separate Pot - Used for boiling the noodles.
  • Strainer - Used for draining the cooked noodles.
  • Serving Bowls - Individual bowls for serving the Batchoy.
  • Ladle - Used for scooping and pouring the hot soup.
  • Chopping Board - For chopping the onion and spring onion.
  • Knife - For slicing the pork, pork liver, pork heart, and Chinese chorizo.
  • Garlic Press - Used for mincing the garlic.
  • Frying Pan - For frying the garlic until crispy.
  • Citrus Squeezer - Used for squeezing the calamansi juice.

Origin stories

Batchoy hails from the vibrant city of La Paz, Iloilo, in the Philippines. This flavorful and hearty noodle soup was first created in the 1930s and is a testament to the fusion of culinary influences in the region. The term 'Batchoy' comes from the Chinese word 'Ba-chui' meaning 'pieces of meat'. It's no surprise then that this dish is packed with various kinds of meat from pork to liver. Now, Batchoy is a beloved comfort food found in every corner of the Philippines, warming the hearts and bellies of locals and tourists alike with its rich, savory broth and generous meat toppings. You won't be able to resist a bowl of this delightful noodle soup, especially on a chilly day. Truly, Batchoy is a culinary delight that reflects the colorful and diverse food culture of the Philippines.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.