Tuguegarao is perhaps the city in the Philippines with the most number of panciterias (noodle houses). It’s like there is a panciteria on every corner. They serve either Batil Patung or Pancit Cabagan.
We asked insiders for the best places to have them.
Here is Malou’s Recipe:
Batil Patung is stir fried noodles served with an egg topping (patung),and a side serving of egg drop soup (batil) the dish is not complete without the sauce— soy sauce and vinegar with lots of raw onions. It maybe high in cholesterol and sodium but hey there’s no taste like home!
1/4 lb. ground beef
1 pc. chinese sausage, sliced
chinese cabbage, sliced
fresh egg noodles (found in the refrigerated items section in an asian store)
Saute garlic and onions. Add ground beef and sausage. Cook for about 4 minutes or until beef is brown and the sausage is cooked. Add the vegetables. Season it with soy sauce and oyster sauce. Adjust to taste. Make a quick stir. Set aside. De-glaze the pan using a beef stock. (if you don’t have a beef stock, use chicken or pork) Add soy sauce and let it simmer. When the soup stock is simmering, break an egg and stir it into the soup. Ladle up some soup in a serving bowl and set aside. — Skip to Malou
Pancit Cabagan is said to have been introduced by a Chinese settler in the town of Cabagan in nearby Isabela province. It looks Chinese enough. The wet pancit has round noodles, julienned cabbage and carrots, boiled quail eggs and a generous heap of lechon de carajay slices or chicharon. It comes with the sweeter white onions, calamansi and egg drop soup.
1 kilo Cabagan noodles or substitute with Canton Noodles
1 tbsp oil
1-1/2 tsps garlic, minced
1/4 cup pork liver, cut into strips ( I would skip this, EW)
1 chicken breast, deboned and cut into strips
4 pcs squid, cut into rings (Optional!)(You can find frozen rings at Trader Joe’s)
1/2 cup shrimp shelled (Optional)
1 pc small carrot, julienned
1 cup string beans, julienned
1 cup cabbage, julienned
1/2 cup soy sauce
5 cups stock (any will do, your call)
1/3 cup cornstarch mixture
salt and pepper to taste
2 cups crushed chicharon (pork rinds) or crunchy chunks of lechon karahay
vinegar with sili labuyo(the small red kind)
catsup (can you believe it?)
hard boiled quail eggs
Instructions:Blanch noodles. Drain well and set aside. Saute garlic. Throw in pork liver(if you dare), chicken, squid and shrimps. Cook up for a few. Add in vegies and cook for a bit, making sure you don’t overdo it to keep the vegies bright color. Remove mixture from pan, leaving juices and set aside.
Pour in soy sauce and stock; bring to a boil. Thicken with the cornstarch goo and fold in meat-vegie mixture plus the noodles. Season with salt and pepper and toss well. Add quail eggs on top.
Tranfer onto a serving plate and top with chicharon. Serve with condiments: vinegar with sili, catsup and soy sauce with a little fish sauce, and I must have my calamansi.
The verdict? PANCIT CABAGAN. I am from Tuguegarao but I like the perfectly al dente noodles notwithstanding the lechon toppings that are crunchy and tasty. On the other hand, I do not like the smell of the “nuang” in the Batil Patung. –Erick Padilla
Now that’s our Erick’s and other peeps’ verdict…Try Malou’s version, perhaps you will find that Batil Patung is your choice!! Personally, I can’t eat “nuang” which is carabeef. They work so hard helping the farmers, and to reduce them as part of the food chain, just does not sit well in my belly. And, I really don’t know what nuang meat smells like but I am taking Erick’s word for it. I don’t want to know. —Leilani