Pancit Batil Patung Recipe

August 2, 2016 By Vanjo Merano

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 sauted
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 to 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 look? 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.

Pancit Batil Patung Recipe

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Author: Vanjo Merano

Ingredients

6 oz. minced beef (or carabeef)

12 oz. fresh Miki noodles

3 to 4 oz. pork liver, sliced

1 medium red onion, cubed

1 cup mung bean sprouts

cups chopped green onions

1 cup shredded cabbage

1 cup carrot, julienne

3 tablepespoons soy sauce

1 egg

teaspoon ground black pepper

6 oz. lechon carajay, chopped

3 tablespoons cooking oil

Batil:

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

Instructions
1.

Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef
bones. Let boil for 5 minutes.

2.

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.

3.

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.

4.

Heat the cooking oil in a wide pan or wok. Saute the onion until soft.

5.

Add the minced beef. Saute for 3 to 5 minutes.

6.

Stir-in the sliced liver. Saute for 3 minutes.

7.

Add the mung bean sprouts, green onion, cabbage, and carrots.
Continue to saute for 2 to 3 minutes.

8.
9.

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.

10. 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.
11.

Remove the noodles from the pan and arrange in a plate.

12. 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.
13. 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.
14. Start to assemble the Pancit Batil Patung by topping the miki noodles
with poached egg. Add the sauted meat and vegetables over the egg and
top with lechon carajay.
15. Serve with a bowl of batil on the side along with a dip that consists of
chopped onion, soy sauce, and vinegar.
16.

Share and enjoy!

Nutrition Information
Serving size: 4

Source: http://panlasangpinoy.com/2016/08/02/pancit-batil-patung-recipe/