Pancit Batil Patung is a popular noodle dish in Tuguegarao City, Cagayan. It is composed of two parts: the noodles with toppings, and the sauce which looks like an egg drop soup. Poached egg along with sautéed meats and vegetables are topped over the fresh miki noodles, while a piece of egg is cracked and stirred-in simmering beef stock and poured in a bowl. Both components should be present when eating this dish to experience optimal flavor. The sauce is gradually poured over the noodles and meat and it is further enhanced by adding a tablespoonful or two of the chopped onion and vinegar dip.
The beef stock that makes the batil is traditionally prepared using carabeef. Since this ingredient is not accessible for me, I am using beef bones. Minced beef was also used for the topping, instead of minced carabeef. The batil was prepared in a special way through the different ingredients that I added; it makes it more flavorful — after all, the batil is a major component that affects the overall taste of Pancit Batil Patung.
Here is how it was done: start by boiling the water. Add the beef bones with meat. It will be great to use beef bones with attached meat and cartilage because it gives the stock more flavor. A bonus is the fall-of-the-bone tender meat and “litid” that you can enjoy separately. It is like eating bulalo while making pancit. I added a mirepoix composed of chopped carrots, celery, and onion. These were wrapped in cheesecloth and secured using a kitchen twine. I also used a piece of beef cube to provide a solid beef flavor to the stock.
So, how did the “batil” got its egg drop soup like looks? The beef stock will need to undergo a few more steps before turning into a full fledged batil. It will need to be added to the pan with noodles and meat. It is then seasoned with soy sauce and pepper and then scooped out of the pan. The liquid is transferred to a saucepan wherein it will be boiled along with a piece of raw egg and stirred until the egg drop soup consistency is achieved.
Pancit Batil Patung (also called Pancit Batil Patong) is best enjoyed with a dip of chopped onions with soy sauce and vinegar. It can be better with a few pieces of hot chili. Adding slices of lechon carajay on top will definitely seal the deal.
Try this Special Pancit Batil Patung Recipe.
- 6 oz. minced beef (or carabeef)
- 12 oz. fresh Miki noodles
- 3 to 4 oz. pork liver, sliced
- 1 medium red onion, cubed
- 1½ cup mung bean sprouts
- ¾ cups chopped green onions
- 1 cup shredded cabbage
- 1 cup carrot, julienne
- 3 tablepespoons soy sauce
- 1 egg
- ¼ teaspoon ground black pepper
- 6 oz. lechon carajay, chopped
- 3 tablespoons cooking oil
- 1 lb. beef bones with meat
- 1 beef cube
- 1 egg
- 6 to 8 cups water
- 1 stalk celery, chopped
- 1 medium carrot, cubed
- 1 small onion, cubed
- Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef bones. Let boil for 5 minutes.
- Hold the chopped celery, carrot, and onion together using a cheese cloth and secure using a kithen thread. This will be the mirepoix. Add the mirepoix in the cooking pot and let boil.
- Add the beef cube. Continue to boil in low heat for 3 hours or until the beef gets tender. You may add more water if needed. Once the stock is ready, set aside.
- Heat the cooking oil in a wide pan or wok. Saute the onion until soft.
- Add the minced beef. Saute for 3 to 5 minutes.
- Stir-in the sliced liver. Saute for 3 minutes.
- Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to saute for 2 to 3 minutes.
- Scoop-in 4 to 5 cups of beef stock. Let boil.
- Push the meat and vegetables on one side of the pan. Arrange the Miki noodles on the other side. Toss the noodles while cooking. Add soy sauce and ground black pepper. cook for 2 to 3 minutes.
- Push the noodles on one side to create an opening. Crack one egg and gently let it slide into the broth. Poach until cooked. Remove the poached egg and set aside.
- Remove the noodles from the pan and arrange in a plate.
- Scoop out the remaining stock and place in a small sauce pan. Turn off the heat and transfer the cooked meat and vegetables in a clean plate. Set aside.
- Meanwhile, heat the saucepan with the stock from the pan. Once it starts to boil, crack a piece of egg and add it to the pot. Quickly stir and continue to cook while constantly stirring for 1 to 2 minutes or until an egg drop soup consistency is formed. Transfer to a bowl.
- Start to assemble the Pancit Batil Patung by topping the miki noodles with poached egg. Add the sautéed meat and vegetables over the egg and top with lechon carajay.
- Serve with a bowl of batil on the side along with a dip that consists of chopped onion, soy sauce, and vinegar.
- Share and enjoy!