It’s almost noon during an unseasonably cold, hazy day as my daughter, hubby and I decided to take a walk at the beach. The beach? Really? On such an overcast day? I know, I know… it doesn’t seem right but the beach being just in our backyard seems to always beckon us…
On the beach, surfers in wet suits glide with the waves with grace and balance. The beach is not crowded, that makes us appreciate it more. My daughter and I giggled as we realized we moved in synchronized motion as we took our shoes off and ran towards the ocean. We screamed every time the waves hit the shore and washed our feet. We could see my husband’s head shake as he hears our screams and shreiks.. but we didn’t care… we were there to enjoy and celebrate the beauty of God’s gifts in a rare occasion where it’s just the three of us.
As we dusted off the sand from our shoes before entering the house, my daughter glimpsed at the pictures posted on the wall. The gallery of photos has always been there on the entry way all these years, but having a wonderful feeling coming from the beach, she looked at these pictures differently.
“Heartwarming” she said… to see the last pictures we had in Tuguegarao at about the same time one Easter weekend ten years ago. Even when we move, these pictures always find their space on the entry wall. It happened to be the last Easter we celebrated before we moved to the US. They never fail to remind us of the good times we had in the past. The nostalgic feeling led my daughter to request me to cook one of her favorite comfort food from my home town… and yes, which leads me to share with you the recipe of a noodle dish known in my home town as BATIL PATUNG.
Batil Patung is my hometown of Tuguegarao’s version of stir fried noodles served with an egg topping (patung). and a side serving of egg drop soup (batil). Of course the dish is served with condiments — soy sauce and spicy vinegar with lots of raw onions, that make this noodle dish unique. There are panciterias in every corner in Tuguegarao and each panciteria boast their own “specialty”.
If you want to experience or see how a panciteria looks like, I invite you to my post Batil Patung Upclose But below is my take on the local dish..
- 1/4 lb. ground beef (some prefer cara-beef)
- 1 pc. chinese sausage, sliced
- chinese cabbage, sliced
- mongo sprouts
- carrots, sliced
- onions, diced
- garlic, minced
- soy sauce
- oyster sauce
- beef stock
- 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.
- Using the same pan, add the noodles. (You may add more beef stock if needed) Cook the noodles for about 3-4 minutes.
- Put the noodles on a serving plate. Top it with the stir-fried beef , sausage and vegetables. Top it with a poached egg.
- Soy sauce with lemon or a little vinegar
- Diced onions.
This is the caldo or the soup. An egg is stirred on the soup that’s why the locals call it “batil”
And another egg on top and that’s where the word “patong” came from.
© 2012, Malou @ Skip to Malou. All rights reserved.