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Batchoy Recipe


  • I 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
  • 1 egg optional
  • Toppings
  • 250 g. pork
  • 150 g. pork liver
  • 150 g. shrimps
  • 1 pc. chicken breast
  • Garnishing
  • chicharon crushed
  • chopped garlic fried
  • chopped spring onion


  • 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 thenoodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  • Serve immediately with egg (optional)