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Sunday, April 24, 2016

Batil Patong

How to make Batil Patong recipe - There is a favorite place I eat at on K-1st corner Gener St. in Kamuning called Bruno’s. It only serves one dish Batil Patong the heartiest pancit dish I’ve ever had. This is my take on this famous Tuguegarao meal and snack.


100 grams ground carabeef or ground beef
50 grams finely diced beef or carabeef liver
1 1/2 tbsp. soy sauce
1 1/2 tbsp. patis
1/2 tsp. garlic, minced
1 large onion, minced
3 tbsp. cooking oil
1 tbsp. pepper
pinch of salt
dash of chili sauce

300 grams Tuguegarao miki or thick miki noodles
2 pcs. eggs, fried sunny side up or poached with runny yolks
1 tbsp. chopped chives, for topping

For the stock:
1 tbsp. garlic, minced
50 grams onions, sliced
100 grams leeks, sliced
100 grams carrots, sliced
1 kilo beef bones
8 cups water
salt and pepper
1 tbsp. patis
1 tbsp. soy sauce

1. Sauté garlic, leeks, and carrots.

2. Add beef bones.

3. Add the remaining ingredients and keep

simmering and ready for blanching the noodles.

1. Marinate beef and liver with soy sauce and patis. Sauté garlic and onion in oil until lightly gold. Add ground beef and brown.

2. Add liver and remaining ingredients. Stir fry until bronze in color.

3. Blanch miki noodles in boiling stock. Arrange on a shallow bowl.

4. Top with sautéed carabao meat and liver.

5. Finish with a final topping of whole fried eggs and chopped chives.

6. Serve broth where noodles were dunked with a fresh egg drop for texture.

7. Serve noodles and soup with onion condiment.

Onion condiment:
2 tbsp. cane Vinegar (sukang Iloko)
1/4 cup chopped onions or shallots
1 tsp. soy sauce
1 pc. chili, chopped
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