Pancit Batil-Patung. Tuguegaraos Pride. To say that Tuguegarao City’s panciterias are overwhelming is an understatement. Literally, pancit is everywhere in this City. The hottest City in the Philippines has lots of wide range of Pancit that can help you lengthen your life as what Pinoy tradition says towards making pancit the main dish for birthday parties. The Hot temperature of Tuguegarao is the same degree how they are in-heat on feeding you some of the most sumptuous pancit of the country. The weather may not be that appetizing but the weather only encourages you to eat the pancit while it’s hot. Pancit is truly a part of the Pinoy culture, especially on the Northern part of the country. It is one of the comfort food that makes us always feel at home, better and happier. Its versatility reflects pinoy’s trait to adapt, adjust and blend in with other races. There is no certain time where you should eat pancit, you can eat pancit whatever time of the day, even for your midnight snack. There are no limitations in putting different ingredients or what we call “sahog”. Pancit Batil Patong or Pancit Tuguegarao is made out of pansit miki Tuguegarao, minced carabao meat (water buffalo), bean sprouts and other vegetables topped with egg and chicharon. Batil Patong if directly translated means “beat the egg” for Batil and “placed on top” for Patong and that explains the egg on top. These two combined words are the process on how this iconic pancit is prepared. It is made from pancit miki that is cooked in a simmering carabeef and pork broth. The separate soup which is served together with the pancit in a separate small bowl is made from the broth with a “binatil”/whisked egg. The pancit is then topped/ “pinatungan” with different kind of sautéed vegetables, ground carabeef, crushed chicharon/pork cracklings and a poached egg.
Posted on: Wed, 19 Nov 2014 09:46:32 +0000
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