My Husband Frederick who is a half-blooded Cagayano loves Pancit Batil Patong which is Tuguegarao’s native dish . I like Pancit Batil Patong. in fact, I already posted my version on this some time ago (see Pancit Batil Patong ). This time, I am posting my husband’s version of pancit batil patong which he cooked for Sunday’s supper (April 17). It is our belated food celebration for our ”special day”.
At first, I was not sure I am going to like his recipe because he doesn’t want to use pork, and for me, Pinoy pancit without pork is not palatable. I’ve tried hard to persuade him to add pork to his pancit batil patong but my porky-phobic husband (not literally though, he just avoids eating
pork as much as possible) pretended not to hear me, my pleas fell on deaf ears.
It turned out that I liked his version of the Pancit Batil Patong. The dish came out to be savory. The saltiness, sweetness, and the flavor coming from the spices and the beef blended nicely. It was delicious
and I like it, THAT is despite the presence of the pig liver which usually disgust me when mixed with noodles or when saute’d because it tends to leave a bitter, burnt-like, and greasy taste on the tongue.
Which is why I seldom add pork liver into my noodle dishes. My sister Kristine like my husband’s pancit batil patong more than mine or any other pancit that I cook/ed (She said that!!! kristina! you better cook your own pancit next time or should I be cooking the same, I will not give you any not even a single strand of my pancit batil patong!).
Here’s my husband’s Pancit Batil Patong. There’s no available pancit cabagan or pancit from Tuguegarao or even pancit cantion here in Singapore so we settled with yee mee. Yee mee is a dried egg noodle with almost similar texture, noodle size, and taste with that of Pinoy’s pancit canton. :
Yee Mee – about 200 grams
Beef, ground – 200 grams
Chicken Gizzard, thinly sliced lengthwise - 250 grams
Pork Liver, thinly sliced lengthwise - 250 grams
Onion, jullienned – 2 medium sized bulbs
Garlic, coarsely chopped – 10 cloves
Red Bell Pepper, jullienned - 1 whole
Green Bell Pepper, jullienned – 1 whole
Carrots, jullienned – 1 large size
Cabbage, Jullienned - as desired
Mongo Sprouts – 200 grams
Light Soy Sauce
Magi Ginisa Mix
1) Saute’ garlic the garlic in a small amount of sunflower oil until it is aromatic, however, not roasted. Add the onion and let fry. When the onion is already translucent, saute’ the beef until it changes in color.
2) Add the thinly sliced gizzard. Stir do not let it stick on the bottom of the pan.
3) Add the sliced liver, carrots and mongo sprout. Stir.
4) Add Water, light soy sauce, fish sauce, oyster sauce, ground pepper, mag ginisa mix, and ground pepper. Let it boil.
5) Turn off the heat and Add the bell peppers and cabbage. Let it sit for less than a minute then scoop out all the cooked ingredients and leave the sauce.
6) Let the sauce boil, add more water just enough to cook the noodles. Add more light soy sauce, fish sauce, oyster sauce,ginisa mix, and ground pepper to taste. Let boil.
7) Add the noodles let simmer until the noodles are cooked. Turn fire into low. Add the cooked vegetable and meat. Mix.
Served with sunny-side-up egg on top, and sliced lime or lemon on the side for those who want to squeeze some lime or lemon on their batil patong for additional sour taste. Frederick prefer drizzling his noodles (any kind) with lemon juice. We didn’t have the traditional chopped onion on vinegar and soy sauce on the side because Frederick can’t eat it because….. he just can’t eat it
Please check our few recipes of Batil patong here