Wednesday, March 9, 2016

Pansit Batil Patung (Stir-Fried Noodles with Meat, Vegetables and Egg Toppings)

This week's regional specialty is hailed all the way from Cagayan Valley Region (Region 2) in the northeast Philippines. The region is consisted of these provinces: Batanes, Cagayan, Isabela, Nueva Vizcaya and Quirino. Cagayan Valley is considered as the "Tilapia Capital" of the country.  This is evident in a number of local dishes using tilapia.  Batanes is popular for its Ginataang Alimasag, a dish made from coconut milk, crabs, and a few other basic ingredients. 

Tuguegarao, the capital city of Cagayan is famous for its Pansit Batil Patung, a stir-fried noodle dish that distinguishes itself from other pancit dishes through its "toppings" composed of beef (or carabao meat), chicharon (pork rind cracklings), mushrooms and eggs.

The dish is comparable to Pansit Palabok, a noodle dish that uses shrimp, smoked fish, chicharon and vegetables as toppings; and Pansit Cabagan, a popular noodle dish in Cabagan, Isabela that uses pancit toppings such as deep fried pork or lechon kawali, quail eggs and leeks.

The dish is very popular in Tuguegarao. It is offered in all panciteria (noodle shops) in the city. It is usually served on its own as the dish is heavy, meaty and robust. It could be served  as an entree for lunch, merienda (snack), and dinner.

Pansit Batil Patung or Pansit Tuguegarao is made out of pansit miki or Hokkien noodles, minced carabao meat (water buffalo), pork, bean sprouts and other vegetables topped with egg and chicharon.  Batil means "to beat" and patung or patong means "placed on top." Traditionally, raw egg is used as a topping and it is supposed to be "beaten" or mixed with the rest of the noodles and toppings on the plate. 

Pansit Batil Patung

Prep Time: 15 mins.        
Cooking Time: 25 mins.
Serves: 6


  • 5-6 tablespoons vegetable oil (used as needed)
  • 200 grams beef or carabeef, minced
  • 200 grams pork loin, chopped in small pieces
  • 8 cloves of garlic, minced and divided in two
  • 1 medium red onion, sliced and divided in two
  • 500 grams miki noodles or Hokkien noodles
  • 2-3 cups chicken stock
  • 1/3 cup soy sauce
  • 3 tablespoons fish sauce
  • 100 grams bean sprouts
  • 3 large eggs
  • 2 cups chicharon
  • salt and pepper to taste
  • calamansi for garnish (substitute with lime)

  1. Heat 2 tablespoons oil in a pan over medium high heat. Stir fry beef for 4-5 minutes. Season with salt and pepper. Transfer on a plate and set aside.
  2. Stir fry pork in 1 tablespoon oil for 4-5 minutes.  Season with salt and pepper. Transfer on a plate and set aside.
  3. Saute half of garlic and onion for 2 minutes or until the onions are translucent. 
  4. Add noodles, 1 cup of chicken stock and soy sauce. Stir for 1 minute.
  5. Continue adding the remaining chicken stock by adding half a cup each time. Let simmer for 5 minutes while stirring to prevent the noodles at the bottom of the pan from overcooking.
  6. Season with 2 tablespoons fish sauce. 
  7. Add the bean sprouts. Remove from heat. Transfer to a plate and set aside.
  8. Saute the remaining half of the garlic and onion in 1 tablespoon oil for 2 minutes. Add the cabbage and season with 1 tablespoon fish sauce. Stir fry for 3 minutes. Take the cabbage out and spread it over the noodles on a plate.
  9. Fry the egg super easy in 1 tablespoon oil.
  10. Spread the beef and pork over the cabbage on the noodles.
  11. Top with chicharon and egg.
  12. Garnish with calamansi or lime.
  13. Serve immediately. 


* To keep everything warm until serving,  you can place the cooked meat, noodles and vegetables on separate oven-proof plates inside the oven that is heated at 200 degrees Fahrenheit.

* Hot plates may also be used to keep the cooked ingredients warm.

* Other toppings could include stir-fried mushrooms and longaniza (Filipino style sausage).

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