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  • "I came from Buenavista, Guimaras and, La Paz Batchoy is a favourite soup in our town." (Kits Detablan)
As the rain falls and the cold winter air creeps in, Adelaide chef Kits Detablan shares his recipe for a warm, comforting bowl of La Paz Batchoy.
Nikki Alfonso-Gregorio

21 Jun 2019 - 10:44 AM  UPDATED 21 Jun 2019 - 4:01 PM
A Filipino favourite during rainy days and cold-ridden, sniffly days in bed, the La Paz Batchoy is an Iloilo dish typically consisting of innards, egg noodles, stock and pork cracklings.
According to SkyCity Adelaide Casino and Albion Hotel Chef Kits Detablan, "I came from Buenavista, Guimaras and, La Paz Batchoy is a favourite soup in our town. I've been cooking it ever since I was 13 years old. It has always been a family favourite."
Kits shares that the key to creating a tasty soup is slow boiling over several hours.

1 kg meat bones (chicken, beef and pork) 
1 kg pork belly
1/2 kg pork liver
1/2 kg dry egg noodles
1 carrot, sliced
1 onion, sliced
1 whole garlic, roasted
5 tbsp soy sauce
Fish sauce, to taste
3 boiled eggs
Pork cracklings
Garlic-chili oil


1. In a pot, combine bones, pork belly, liver, roasted garlic, soy sauce, fish sauce, onion, carrot, salt and pepper.
2. Pour in a good amount of water.
3. Cover and boil for 4 hours over a low flame.
4. Remove the pork belly and liver. Keep the soup boiling over a low flame.
5. Deep fry the pork belly and wait until the skin become crispy.
6. Slice the belly and liver.
7. In a bowl, prepare the egg noodles. Arrange all the other ingredients on top of the noodles.
8. Pour in the hot soup and garnish with spring onion, and garlic-chili oil.



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