Tag Archives: la paz batchoy

#2694: Nissin Cup Noodles Batchoy Flavor

#2694: Nissin Cup Noodles Batchoy Flavor

Found these while up in Canada. So my wife found a show a while back called 90 Day Fiancee where two people either meet online or when one is on vacation in a foreign country and think they want to be married. It then follows their process of getting a visa to spend 90 days in the United States and then whether they indeed are married or not. There’s a new show called Before The 90 Days before a proposal has been made. So on this show, we were watching and they follow a man who goes to the Philippines and meets a girl he’s been talking to online. Well, she picks him up at the airport and the next day brings him to her family’s home and they put on a big spread and cook up Lechon. Lechon is a roast pig, turned over a fire pit for hours and hours that’s been stuffed with chicken and vegetables like spring onion.  Long story short, her family is far from wealthy and they came together to make this big feast and he turns his nose up at it.

The girl is totally offended and floored as was I. He’s going all this way over to the Philippines, offered a traditional feast in his honor and wusses out. I mean what an ass… If you’re going to try and marry someone from a foreign country, you’re marrying the person, which includes hopefully giving a crap about their cultural background. We see this time and time again on these shows – It’s almost like these folks want to get married, but as for their culture, they can ditch that part – ‘they’ll get into the USA and then they can just get used to that.’

Pretty short sighted in my opinion. It’s like they think they’re under the impression that they are rescuing them from their cultural background. When you get married, you kind of (not kind of actually – completely) get the whole package. I think it’s disturbing to think someone wouldn’t be also enamored with the cultural background of someone.

My wife and I were married after only knowing eachother for six and a half months. We got a lot of the same kinds of concerns as people’s friends and family have for them in the shows – ‘be careful,’ ‘think about this.’ Luckily for us, it worked out great. My son Andy at the time thought Kit was from another country – California. In a way, it was kind of a different country to me – always hot, palm trees everywhere. I think that’s why we find the show interesting.

Anyways, today it’s a variety from the Philippines – batchoy. Here’s a little info from Wikipedia –

Batchoy is a noodle soup made with pork organs, crushed pork cracklingschicken stockbeef loin and round noodles.[1] Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy.

Ingredients include pork organs (liver, spleen, kidneys and heart) crushed pork cracklingsbeef loin, shrimp broth, and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer.

Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.

Most Filipinos eat the soup using spoon and fork. The soup is generally consumed first, the liquid broth rounds out the meal. Diners are encouraged to ask for a second, third, or even a fourth helping of kaldo (Hiligaynon, “broth”).

Well, I don’t have any organ meaty (often referred to as ‘offal’), so I’m going to have to wing it with garnish. Let’s have a look at this interesting little cup!

Nissin Cup Noodles Batchoy Flavor – The Philippines

#2694: Nissin Cup Noodles Batchoy Flavor

Detail of the side panels (click to enlarge). Contains pork and chicken. To prepare, add boiling water to fill line and cover 3 minutes. finally, stir and enjoy!

#2694: Nissin Cup Noodles Batchoy Flavor

Detail of the lid (click to enlarge).

#2694: Nissin Cup Noodles Batchoy Flavor

The noodle block.

#2694: Nissin Cup Noodles Batchoy Flavor

Loose seasoning from the cup.

Finished (click to enlarge). Added pork, fried garlic, Salad Cosmo mung bean sprouts and spring onion. The noodles are plentiful and pretty good. The broth has a very deep kind of beef pork and other things kind of taste; a melange if you will. It all comes together in a way I only know as Filipino as Lots of garlic taste and a chicharrone taste as well. I’ve had many Filipino instant noodle varieties – however, I haven’t ever had Filipino food – something I definitely need to do. 3.5 out of 5.0 stars. EAN bar code 4800016552076.

#2694: Nissin Cup Noodles Batchoy Flavor

My Mother’s Philippine Recipes: Filipino Cookbook Recipes from Asian in America

A TV commercial for this product

Meet The Manufacturer: #1526: Lucky Me! La Paz Batchoy Instant Noodle Soup

I’ve always thought La Paz Batchoy sounded interesting, but really never dug in to figure out what it’s all about. Here’s what Wikipedia has to say about it:

Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chickenstock, beef loin and round noodles.[1] Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy.

Batchoy’s true origin is inconclusive. Documented accounts include the following:

  • The dish was concocted in the La Paz market in 1938 by Federico Guillergan, Sr.[2] His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City‘s most popular dish. Federico Guillergan, Jr., the son of the soup’s inventor, states that his father at first jokingly called the dish “bats” when asked for its name. Later, he added “choy”, from the vegetable dish chop suey.[3]
  • Teodorico Lepura opened his first batchoy shop at the La Paz public market in 1945. Run by Lepura, his wife and their children, the shop sold the original La Paz batchoy at that time priced at 20 centavos per bowl. In the 1930s, as a teenager, Lepura learned the basics of making La Paz batchoy while working for a Chinese merchant, and eventually concocted his own version of the dish.[1]


I looked into quite a few recipes online and the list of ingredients were staggerring; especially the different meats. Most had pork as a main ingredient, but also chicken, shrimp and organ meat was prevalent. Let’s see what I can whip up here! Let’s check out this La Paz Batchoy!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 2 cups of boiling water and cook for 3 minutes. Remove from heat and stir in seasoning and add garnish. Enjoy!

The noodle block.

The powder dry seasoning sachet.

Has a beef scent.

The garnish sachet.

Little bits.


Finished (click image to enlarge). Added thin sliced beef sauteed with garlic and sweet onion, sauteed chicken, sliced green onion, egg and shrimp sauteed until crispy in olive oil. The noodles have a nice gauge and good, standard texture. The broth has a very good beef flavor. It also has nice garlic flavor as well. The garnish adds a nice little chew to things; the ones that don’t get submerged get a nice little crunch. 3.75 out of 5.0 stars.EAN bar code 4807770191190.

You can get Lucky Me! La Paz Batchoy here.

A Lucky Me! TV spot for their La Paz Batchoy Supreme bowls.

#397: Quickchow Quickie Cup Mami La Paz Batchoy

Something new – a cup noodle from the Philippines!

Two packets – dry seasoning on the left and a seasoned oil on the right.

The dry seasoning was kinda clumpy but that’s normal. The noodles had a neat look to them I don’t usually see.

Click image to enlarge. Finished product. The broth was interesting; like a chicken soup broth but only pork. The noodles were also like what you’d expect in a can of chicken soup, only this is a pork flavor. Not bad. 3.0 out of 5.0 stars.