BATIL PATONG OBSESSION

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Photo grabbed from Kuya Roy’s (my blogger friend) page http://pinakbetrepublic.blogspot.com/

Many times I really crave for food after a long and tiring day, But I really wanted something to satisfy my taste buds and that, I often think of our local delicacy in Cagayan Valley specifically in Tuguegaro City. Guest what? It’s pansit! Nyam nyam! Since I am here in Manila, where the hell would I find it! I’ve been wondering why Pansit Batil Patong is always been an obsession for any Cagayanos! Yes it is! In Tuguegarao, every single eatery has their own Batil Patong menu so you would have an option where to go.

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Sorry for the presentation, the pansit was already mixed before I thought of taking a photo of it taken in Tuguegaro.

If you reside in the northern part of the Philippines, literally the top most part of the Philippines, (if you glance at the Map! :D), You would definitely get fascinated to our most liked/mentioned Pansit Batil Patong. Batil Patong as literally breaking the egg to be on top of the warm noodles, with sauteed  minced carabeef, liver  and veggies as it’s prime ingredient. In some versions, they would also consider mixing sliced hot dogs or crashed chicharon atop of it. It’s usually served with a soup cooked with scrambled egg (known as  caldo in the local dialect), and a saucer of raw sliced onions with calamansi and soy sauce, which serves as an appetizer specially for older people. 😀 What made it distinct is the egg on top of it. A must try recipe if you visit Cagayan especially the hottest spot, TUGUEGARAO CITY, where every corners in the City has panciteria all over! Woooohhooooo!!! I freakin’ miss this so much! Estaba delicioso mucho!

This is another version of Pansit. The egg is hard boiled.
This is another version of Pansit. The egg is hard boiled taken At AHAI PANCITERIA, Roxas Isabela.

Ingredients:

250 g. Fresh noodles
100 g. Pork Belly
100 g. Carabao beef or carabeef, minced
50 g. bean sprouts
½ onion, chopped
¼ cup soy sauce
2 cups of chicken stock
4 cloves of garlic, chopped
2 eggs
Black pepper
Calamansi
Chicharon, crushed
Cabbage
Oil

Procedure

Pancit

1. On a hot pan, pour oil. Add the minced carabeef and stir fry until brown. Set aside.
2. On high heat, add the pork pieces into the pan and cook until all sides are brown. Once all sides are brown, lower the heat to medium.
3. Add half of the chopped garlic and onion. Sauté for one minute.
4. Add the fresh noodles followed by a cup of of chicken stock.
5. Add soy sauce and stir well.
5. Slowly add the remaining chicken stock and continue to stir for five more minutes.
6. Add fish sauce if necessary.
7. Stir in the bean sprouts.
8. After two to three minutes, remove the noodles from the pan and place on a serving plate.
9. On the same pan, sauté the remaining garlic and onions.
10. Add the cabbage and stir fry for two minutes. Season with fish sauce and pepper if necessary.
11. Remove from pan and then place on top of the noodles.
12. Top the noodles with the minced beef cooked earlier.
13. Spread the crushed chicharon on top of the beef

Batil

1. Beat an egg with fork, just enough to blend the egg white and yolk.
2. On low heat, add one cup of the pancit’s soup on a pan and add half of the beaten egg. Stir well.
3. Remove the egg drop soup or Batil from the pan and serve with pancit.

Now it’s still a question for me where to go here in Manila. :/ Can someone please loop me in if you know where we can have it here? Gracias Everyone! 🙂

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Author: Jules Domingo

I love writing and photo shooting. I'm also a diary addict.

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