|my pancit batil patong|
for lunch today. The thing is, it was my first time to use fresh noodles which I bought from NTUC and I didn’t expect it to be salty that’s why our batil patong ended up too salty that Kristine and Aba had to eat slices of loaf bread along with it my bad.
A brief introduction of my favorite pancit: Pancit batil patong is a comfort food that is common in the Cagayan province and its nearby provinces like Isabela and Kalinga. Pansit batil patong refers to a way of cooking pancit, which might have originated in the town of Tuguegarao in the province of Cagayan. Batil which means “to beat” and it refers to the egg, and patong which means “to put on top of”. The main ingredients of this is pancit miki (egg noodles), pork or beef or a mix of both, vegetables (cabbage, carrots, togue, etc.), crispy chicharon bits or lechon. It comes with a poached or sunny-side-up egg on top, an oily bowl of tasty dark soup, and a side-dish of chopped onions, kalamansi (small lime), soy sauce or fish sauce, and vinegar. A friend of ours, Santiago Sotto, has his own delicious version of batil patong and Emilia’s panciteria in our town Tabuk also serves this pancit. My favorite panciteria that offers batil patong and other pancit dishes is the one in Roxas, I can no longer remember the name. I never fail to drop by at that panciteria whenever I drive home to Tabuk.
Here’s my recipe. The ingredients for the sauce below is already adjusted and I also included the recipe for the sauce when dried, not-salty noodles are used.
Fresh Round Hokkien noodles – 500 grams, washed and drained
Pork – 400 grams, cut into small pieces
Ground beef – 200 grams
Onion – 1 large bulb, diced
Garlic – 10 cloves, coarsely chopped
Brocolli – as desired
Carrots – 3 medium size, julliened
Snow peas – 100 grams, julliened
Cabbage – as desired
Togue, baguio beans, wom bok, cauliflower, etc. can also be added depending on one’s preference.
Ingredients for the Sauce when using fresh noodles:
Water - 4 cups
Light Soy Sauce – 3/4 cup
Fish Sauce – 1/2 cup
Below is the actual ingredients for the sauce that I cooked which I believe is suitable if dried noodles are used. Dried noodles usually are not salty, unlike the fresh noodles I used for this recipe:
Ingredients for the Sauce when using 500 grams of dried noodles:
Water - 5 cups
Light Soy Sauce - 1 cup
Fish Sauce – 3/4 cup
1) Fry the pork. When its juice and oil comes out, add the ground
beef and fry until the pork turns ligh brown. Stir-in the garlic then
the onion. Let it simmer for a minute.
2) Add 2 cups of water, 1/4 cup each of the fish sauce and soy sauce. Let it simmer until the meat are tender
3) Add the vegetable and let it boil until the vegetable wilts. Scoop out the meat and vegetables. Set Aside
4) Add the remaining ingredients for the sauce, let it boil then toss
in the fresh noodles. Let it simmer until the noodles are cooked.
5) Toss in the cooked meat and vegetables.
Serve with sunnyside-up or poached egg on top and chopped onions and chili in vinegar and soy sauce on the side. By the way, chopped crispy lechon kawali or crushed crispy chicharon can be added as toppings.
Chicharon is not available and I just was lazy to cook lechon kawali that’s why I didn’t include them in my pancit batil patong recipe
PS: the sodium content of the fresh noodles I used is 688 mg per 125 g. of the noodles:-( The recommended sodium intake per day for people between the ages 9-50 is 1,500 mg.
Please check our few recipes of Batil patong here