Pansit batil patong
Pancit Batil Patong is a traditional type of Filipino pancit originating from Tuguegarao City in Cagayan. The dish consists of two main elements – noodles with toppings, and a sauce. The first part is made with a combination of egg noodles, ground beef or water buffalo meat, pork liver, onions, mung bean sprouts, scallions, cabbage, carrots, eggs, soy sauce, black pepper, and oil, while the sauce is made with beef stock, eggs, carrots, onions, and celery – the final result should look similar to egg drop soup.
Once prepared, the sauce is poured over the noodles and meat, and the dish is enjoyed while still warm. There are many variations on the dish, so it's often served with an egg on top, while lemon or calamansi wedges are often served on the side.
Ingredients :
200 g deep fried pork belly or if you have left over lechon kawali ,deep fried pork belly you can used that)
100 g tigger shrimp (optional)
200 g Premium minced beef or minced water buffalo
450 g of pansit canton (egg noodles)
2 medium size of carrots ( sliced it thinly)
spring onion to garnish (chopped)
1 red bell pepper(slice it thinly)
100 g Bean sprouts
8 cloves Garlic
1/2 head of cabagge
1 Lime
1 Red onion
2 Eggs,
Batil( soup)
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
Instruction :
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 shrimp and saute for 2 to 3 minutes. Remove from the pan and set it aside. Put the minced beef in the same pan. Saute for 3 to 5 minutes.Stir-in the sliced liver. Saute for 3 minutes
6. Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to saute for 2 to 3 minutes.
7. Scoop-in 4 to 5 cups of beef stock. Let boil.
8. 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.
9. 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.
10. Remove the noodles from the pan and arrange in a plate
11. 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.
12. 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.
13. Start to assemble the Pancit Batil Patung by topping the miki noodles with poached egg. Add the sautéed meat and vegetables over the egg and top with lechon carajay.
14. Serve with a bowl of batil on the side along with a dip that consists of chopped onion, soy sauce, and vinegar.
15. Share and enjoy!
