Tuesday, 7 September 2010

Saucy egg noodles (pancit canton)

 

One of the things I miss back home are our mama and papa’s home cooking.  They have different styles of cooking but we love their, most of the time, unorthodox cooking way.

Our mama Tessie, is the type of cook who is frugal, she always cook on a budget. She substitute any ingredients that can be substituted with cheaper alternatives.  Our papa Ambring on the other hand is her extreme opposite, he is very extravagant and cooks lavishly, especially when it comes to usage of spices and pork meat  “Papa, saan aya nga pinakbet dayta? Apay nagbalin metten nga pork with vegetable ta adadu metten diay karne nga sagpawnan”. My Papa will only tell us “Apaya? Lutok ngarud dayta. Mudtoy ngarud ta karnem ta syak mangan nu madim”.

I miss Mama’s pancit canton guisado, and her pancit bihon. She makes it very tasty, flavorful and saucy.  It’s our household favorite dish for any meal of the day.  It’s one of our comfort foods that our parents graciously serve when we crave for it.  Mama’a variety comes with a balance of pork and veggies (green beans, carrots, and cabbage) and she uses the dried pancit canton.  Papa’s pancit (canton or bihon or sotanghon) is more saucy and oily as he puts more pork (the fatty part of pork and lots of it) and lesser veggies and lots and lots of onion and garlic.  He usually makes chopped onion mixed with calamansi, vinegar, soysauce and chilli on the side yyyuuuuummmmm


Batil Patong (taken from google website. Thanks to the owner of the image)


I also miss the “batil patong”.  Everytime I drive to Tabuk from Manila or from Tabuk to Manila, we never fail to drop by one of the panciteria’s in Roxas (I forgot the name) They serve delicious and sumptuous “batil patong” that comes in regular, special, and jumbo sizes. The “batil patong” is a pancit canton guisado served with a sunny-side-up egg on top of the noodles along with a dark and oily soup.  Ingredients of the canton guisado, includes crunchy fried pork which is sometime a chopped lechon kawali, chicken, small shrimps, liver, kikiam, fishballs, squid balls, cabbage and carrots.  My husband Frederick cooked batil patong sometime last February of this year, it was supposed to be ok if it was not toooooo salty.  I also called Frederick yesterday asking him for the batil patong recipe, he promised to text me the recipe but i haven't received any til now.  Once he gives me a recipe, I will try it also as a variation for this.


So I have decided to cook pancit canton guisado.  I can’t find any pancit canton here in Singapore so I used the Yee Mee.  It’s also a dried egg noodle but only thinner compared to the pansit canton we have in the Philippines.  There are also fresh egg noodles available in supermarkets, for alternatives, but i still prefer the dried one.

Ingredients:

Yee mee or canton (dry egg noodles) – 200 g.

Pork belly – 400 g.

Baguio beans – 100 g

Carrots – 200 g.

Cabbage – 200 g

Bell pepper – 200 g.

Onion – 1 medium

Garlic – 2 cloves

Soya oil – 2 tbsp

Sesame oil – 1 tsp

Sauce:

Light soy sauce – 50 ml

Dark sour sauce – 1 tsp

Water – 4 cups (160 ml x 4)

Pepper & MSG

Knor Chicken powder – 1 tbsp

Salt to taste

The above recipes are already revised.  I actually used 200 g of pork belly and 200 g of liver.  But I don’t want liver anymore as it easily cloyed me.  I also reduced the use of oil from what I have used which is 4 tbsp of soya oil and 1 tbsp of sesame oil.   This recipe is a little bit healthier.  To even make it healthier, I will use chicken (400 g) instead of pork, next time,  and I have to take out the knor chicken powder. If you use chicken, you have to boil the chicken in 4-5 cups of water, with garlic, and 1tsp of salt, then shred  it.  Also, use the chicken broth instead of plain water.  You can also add shitake mushroom or any vegetable you want.  Bihon and sotanghon or fresh miki can also be used instead of the dried noodles.

Cooking Procedure:

1) Saute the pork (or chicken) in onion and garlic. Let the pork simmer so that it will release it’s juice and oil.

2) mix in the vegetables.

3) Add the ingredients for the sauces and continue to stir.

4) scoop out the cooked meat and veggies.  Add the dried noodles and let it cook.

5) When the noodles are cooked, add the cooked vegetables and meat.
Serve with sunny-side-up egg (for each person) and chopped onions with kalamansi, soysauce, vinegar and siling labuyo.  Great with coke zero during lazy saturdays

- Sharosem (7September2010)

1 comment:

  1. I googled the term "batil patong recipe" and came across your blog. I'm from Tugegarao, currently based in Canada, and I've long missed the taste of this dish... but the recipe is so hard to find online! I would greatly appreciate if you or your husband would share the recipe. We live in very multicultural Toronto, so please don't hold back on ingredients, as they will be extremely easy to find. Thanks, Celia

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