Originated in Tuguegarao City, Cagayan north of Philippines, it should be served with carabeef or water buffalo meat, which is not available in London so I use beef instead. The word ‘patung’ means layers so the dish is served with different layers of noodles, vegetables, meat and garnishes. It’s accompanied with a broth and a tomato, soy & vinegar dip on the side.
It’s unique and so tasty you wanna eat it again and again!
Pancit Batil Patung (Layered noodles with beef and vegetables )Print Recipe
- 250-300g minced beef
- 100g chicken liver, cut into cubes
- 300g egg fresh noodles
- 1 medium cabbage, julienne
- 200g carrots, julienne
- 200g beansprouts
- 1 large red onion, roughly chopped
- 1tbsp garlic, minced
- 4 fried eggs (optional)
- 2 litre beef broth
- 100ml soy sauce
- 1tsp salt
- pinch ground pepper
- cooking oil
- **Beef Broth**
- 2 litres water
- 400-500g beef bones
- 1 small onions, roughly chopped
- 1 carrot, cut into quarters
- 1 potato, cut into quarters
- 2 egg
Make your beef broth.
In a large frying pan heat some oil then sauté half of the onions and garlic until they are translucent on medium heat.
Cook the minced beef first then add liver, season with salt and cook until the meat are cooked through. Put it aside for later.
Using a wok heat some oil and sauté the rest of the onions and garlic for about 2 minutes, cook the julienned carrots first until tender followed by cabbage and then beansprouts stirring occasionally making sure it doesn't burn at the bottom. Transfer the vegetables into a large bowl and leave it on the side for later.
Using a clean wok heat fresh noodles with some of the beef broth. Add a cup full of into the wok let simmering for 10 minutes, add noodles, salt and ground pepper. Keep stirring until the noodle is hot.
In a bowl layer your dish. Noodles at the bottom of the bowl, stir fried vegetables, minced beef & liver and lechon kawali (if you’re adding it) and a fried egg
In a large pot add all of the ingredients and bring it to boil on high heat
Turn the heat down and simmer for another 30 minutes.
Once simmered turn off the heat, take out the bones and crack eggs into the broth mixing continually until it’s combines with the broth
Serve with beef broth and tomato, soy & vinegar dip on the side
**Dip** 2 tomatoes, chopped 1 small red onions, chopped 1 crashed garlic 50ml soy sauce 50ml vinegar Mix them all in a dipping bowl