Tricia’s Batchoy with Umi Organic Noodles
Tricia’s Batchoy
Like a lot of people that couldn’t make it home during the pandemic, I started to learn how to make dishes that I grew up with that I missed. I often took these dishes for granted because I could eat them when I went home to see my parents in the Bay Area. I happily went down the rabbit hole of Filipino cuisine, rediscovering dishes that I ate when I was younger and lived in the Philippines. I did some work to find out more about my favorite dishes and their origins and this dish is one of those dishes. I no longer live in the Philippines so this dish is also heavily influenced by my experience also growing up in America and my memory of it.
Batchoy is a Filipino noodle dish that comes from the province of Ilo Ilo, and more specifically, from the town of La Paz. It originated from the Chinese community that settled there with the name being derived from the Chinese (Hokkien) Ba-chui, meaning pieces of meat. Traditionally it is made with pork and pork offal cooked in a beef and pork stock, it uses egg noodles and is topped with chicharron, fried garlic, scallions and a raw egg that cooks in the hot broth. It is a nourishing soup that is full of umami coming from a rich bone broth and shrimp paste. This recipe is a variation of that dish that I use at home and is made for how I live now with the ingredients around me. As I’ve explored different noodles available, I find it is amazing with Umi Organic’s ramen because of the noodle’s bite. I take the time to make a really good beef broth and use a favorite crispy roast pork belly recipe as a topping that was developed by my Tita Lydia (which is amazing on its own). I omit the chicharron topping that is traditional because the roast pork has a crispy skin that gives it the texture contrast I love. However, if I happen to have it at home, I top it with chicharron anyway. It definitely brings it over the top.
This recipe was originally developed for and published by Umi Organic. Check it out through this link and also check out their ramen. It’s a personal favorite of mine and locally made in Portland. The owner and founder is Lola Milholland who also happens to be part Filipino. She is definitely an inspiration.
A special thank you to Shawn Linehan who took some of the photos on this recipe entry, especially the ones that included me in it. Also Ehow Chen for being a willing taste tester along the way.
♥️Tricia
INGREDIENTS
1 pkg Umi Organic Ramen, serves 3*
BEEF BROTH*
2.5-3 lbs Beef Shank + Bones + Marrow (this can be shank or hind shank and can also be more bone than meat)
1 lb Beef Tendon (optional)
1 small Onion, Sliced into quarters
2 Scallions, cut in 2 inch pieces
1 inch Ginger, peeled and sliced into large pieces
2 Bay Leaves
1/4 tsp Whole Black Peppercorns
1 tsp Bagoong*
12 cups Water
Fish Sauce, to taste
Salt, to season
2 tbsp Neutral Oil (like avocado oil)
CRISPY ROAST PORK BELLY*
1.5 lbs Pork Belly, skin on
1/2 cup Soy Sauce
1/2 cup Water
1/2 cup Rice Vinegar
1 tsp Salt
1 tsp Black Pepper, freshly ground
5 cloves Garlic, minced
1 Bay Leaf
TOPPINGS*
3 Boiled Eggs, 6 minutes and sliced in half
Fried Garlic
Chicharron, crushed into small pieces (optional)
Fried Tofu, sliced into small cubes
Shiitake Mushrooms, sliced
2 Scallions, sliced at a bias
3 pcs Baby Bok Choy, blanched and cut in half lengthwise
1/2 Lemon, cut into wedges for serving
NOTE: This recipe serves 2-3. It can be easily be doubled by adding another noodle package and increasing the toppings ratio. The broth recipe should yield enough to cover 6 servings.
*NOODLES - If you don’t have access to Umi Organic Ramen, you can use fresh egg noodles like this one from Twin Marquis.
*BROTH - I like to make the broth from scratch because it is an integral part of the soup. In a pinch, you can use good quality store bought bone broth or beef broth. Ensure that it is low in sodium and you can bring it to a boil with the same aromatics listed under the broth ingredients above.
*ROAST PORK - You can certainly top this with your favorite roast pork or even roast chicken, store bought or homemade. I am including a recipe which can be eaten as a separate dish on its own but I also love it as a topping in this recipe.
*MAKE THIS VEGETARIAN/VEGAN - You can use a good quality vegetarian broth. Mushroom broth also has a rich flavor. You can bring it to a boil with the same aromatics listed under the broth ingredients above. You can omit the fish sauce to make it truly vegetarian or substitute mushroom powder. For the toppings, omit the roast pork and also the egg if you are vegan. I would suggest adding roasted mushrooms as an alternative or adding a bit more of the fried tofu.
*BAGOONG SHRIMP PASTE - Our favorite brand is Barrio Fiesta or Kamayan.
METHOD
BEEF BROTH
STEP 1
MAKING THE BROTH (SAME DAY OR DAY AHEAD)
This can be made in advance and refrigerated or frozen for later use. I often have this ready so I can make this dish easily. This also makes enough broth for the dish and also to set aside for a later time. When doing so, omit adding the shrimp paste until you reheat the broth for this dish.
In a deep stock pot, on medium high heat, add the tbsp of oil. When the oil is hot, add the beef shank and brown both sides, seasoning each side with salt. When both sides are brown, add the aromatics: onion, scallions, ginger, bay leaves, pepper corn. Cook until onions have softened then add 16 cups of water into the stock pot and bring to a boil. Lower heat so it is at a low boil (the bubbles are gentle instead of vigorous). Periodically check and skim any foam or impurities that surface with a slotted spoon. This will simmer for about 3 hours.
NOTE: For a shorter process, you can use an InstaPot. Follow the process above and when the water has been added, seal the InstaPot and activate the Pressure Cook setting for 45 minutes. When done, release the pressure before opening and transfer into a stockpot and simmer for another 45 minutes. This cuts the cooking time in half.
STEP 2
STRAINING THE BROTH (SAME DAY OR DAY AHEAD)
After 3 hours, strain the broth. Separate the meat and tendon, slice into bite size pieces and set aside, Discard the vegetables. This should yield about 10 cups of broth.
NOTE: If storing the broth: You can transfer the clear broth into containers. Let cool before covering to refrigerate for up to a week. To freeze, refrigerate the broth overnight. The next day, remove the the layer of fat that has solidified on top of the broth then store in the freezer in a freezer safe container for up to a month.
STEP 3
FINISHING THE BROTH (30 MINUTES BEFORE SERVING)
To finish the broth for Batchoy, bring the clear broth back to a boil, adding in the meat. Once it starts to boil, add the Bagoong half a tsp at a time while tasting in between (the pungency of bagoong can differ by brand and it is safer to adjust this way). Let simmer for 10 minutes. Check for seasoning and add fish sauce or salt as needed. If using, add in the meat and beef tendon to warm it up and sliced mushrooms to cook. Keep the broth hot until ready to serve.
NOTE: If you are using refrigerated broth, make sure to remove the layer of fat that has solidified on top of the broth before adding it to the stock pot.
CRISPY ROAST PORK BELLY
STEP 4
MARINATE THE PORK BELLY (DAY AHEAD)
This roast pork recipe is a family favorite. It’s got an amazing flavor due to the marinade so this step is crucial. It is good for as little as 4 hours but it’s amazing if you can marinate it overnight. The key to keeping the skin crispy is to ensure that it is scored, salted and that it remains relatively dry during the marinating and cooking process.
Score the skin of the pork belly with a knife and set aside. In a bowl, mix together the rest of the marinade ingredients. Place the pork belly skin side up in a resealable container and slowly pour in the marinade making sure to keep the skin dry. Refrigerate while it marinates. Take the pork belly out of the refrigerator an hour before cooking to bring it to room temperature.
STEP 5
ROASTING THE PORK (2 HOURS BEFORE SERVING)
Pre heat your oven to 350º F. In the meantime, ready a sheet pan or a roasting pan with a wire rack. Place the pork belly skin side up on top of the rack. Slowly pour in the marinade below the rack, this will keep the pork moist during the roasting process. Place the pork belly in the oven and cook for 1:45. Check it at the hour mark to make sure there is still liquid in the pan. If it looks dry, add some water or broth and continue to cook for another 40 minutes. For the last 5 minutes, turn your oven to broil. This will help crisp up the skin. Do not walk away from the oven as each oven varies, this may take less time or more time depending on your oven. When the skin is crisp, remove from the oven and let rest for 20 minutes before slicing.
BATCHOY
STEP 6
MISE EN PLACE
Heat up your broth for Batchoy (see step 3 under Broth).
Make sure all your toppings are ready: fried garlic, scallions, boiled eggs, fried tofu, blanched bok choy, chicharron and roast pork.
STEP 7
COOK THE NOODLES
Bring a large pot of salted water to a boil. Open your Umi Organic noodle package and separate the noodles into 3 portions and gently loosen up the noodles. Cook noodles in batches for about 2 - 2.5 minutes each. When done, remove noodles from water and transfer into a serving bowl. Repeat the process with the two remaining servings.
STEP 8
SERVING THE BATCHOY
To serve, fill the noodle bowl with a few ladles of hot broth and top with the desired toppings. Once done, squeeze some lemon right before eating and enjoy soup while hot.
