📝 About This Recipe
Hailing from Tuguegarao City in Cagayan, this iconic Filipino noodle dish is a masterclass in texture and savory depth. It features miki noodles topped with sautéed ground water buffalo (carabeef), crunchy lechon kawali, and a poached egg, all served alongside a signature 'batil' egg drop soup and a tangy onion-soy dip. It is a hearty, multi-layered feast that perfectly captures the bold, rustic flavors of Northern Luzon.
🥗 Ingredients
The Noodles and Meat
- 500 grams Fresh Miki Noodles (thick, fresh egg noodles)
- 300 grams Ground Carabeef (can substitute with lean ground beef)
- 1 cup Lechon Kawali or Chicharon (chopped into bite-sized pieces)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 3 tablespoons Soy Sauce (dark soy sauce preferred)
- 2 tablespoons Cooking Oil
Vegetables and Toppings
- 2 cups Bean Sprouts (Togue) (cleaned)
- 1 cup Cabbage (shredded)
- 1/2 cup Carrots (julienned)
- 5-7 pieces Eggs (one for poaching per serving, plus one for the soup)
- 1/4 cup Green Onions (chopped for garnish)
The Batil (Soup) and Sauce
- 4-5 cups Beef Stock (homemade or low-sodium store bought)
- 5-6 pieces Calamansi (for serving)
- 2 medium Red Onions (finely chopped for the side dip)
- 2-3 pieces Bird's Eye Chili (optional, for spice)
👨🍳 Instructions
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1
In a large wok or deep pan, heat 2 tablespoons of oil over medium heat. Sauté the minced garlic and chopped red onion until fragrant and translucent.
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2
Add the ground carabeef (or beef) to the wok. Cook until browned, breaking up any clumps with a spatula. Season with 1 tablespoon of soy sauce and black pepper.
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3
Remove half of the cooked meat from the pan and set aside; this will be used as the 'patong' (topping) later.
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4
To the remaining meat in the wok, add the carrots and cabbage. Stir-fry for 2-3 minutes until the vegetables begin to soften.
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5
Pour in 1 cup of the beef stock and the remaining soy sauce. Bring to a gentle simmer.
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6
Add the fresh miki noodles and bean sprouts. Toss gently to ensure the noodles absorb the flavorful liquid. If the noodles seem too dry, add another 1/2 cup of stock. Cook until the noodles are tender but still have a slight bite (al dente).
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7
While the noodles cook, prepare the 'batil' (soup). In a separate pot, bring the remaining beef stock to a boil. Season with a dash of soy sauce and pepper.
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8
Beat one egg in a small bowl. Slowly pour the beaten egg into the boiling stock while stirring constantly to create thin egg ribbons. This is your side soup.
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9
For the 'patong' (poached egg), crack the remaining eggs one by one directly onto the surface of the cooking noodles in the wok. Cover the wok for 2-3 minutes until the egg whites are set but the yolks remain runny.
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10
To assemble, portion the noodles into deep plates. Ensure each serving gets one of the poached eggs on top.
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11
Top each plate generously with the reserved sautéed meat, chopped lechon kawali (or chicharon), and a sprinkle of green onions.
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12
Prepare the dipping sauce by mixing finely chopped raw red onions, soy sauce, calamansi juice, and crushed chilies in small individual bowls.
💡 Chef's Tips
Always use fresh miki noodles if available; they have a distinct chewiness that dried noodles can't replicate. If using carabeef, be prepared for a deeper, gamier flavor; if it's too strong, a 50/50 mix with regular beef works well. Do not overcook the bean sprouts; they should provide a fresh, watery crunch to contrast the heavy meat. The secret to a great Batil Patong is the 'runny' yolk—when broken, it acts as a rich sauce for the noodles. Make sure the lechon kawali is extra crispy to provide a texture contrast to the soft noodles.
🍽️ Serving Suggestions
Serve the batil soup in a separate bowl on the side; diners can sip it or pour a few spoonfuls over their noodles. Provide extra calamansi and soy sauce on the table so guests can adjust the acidity to their liking. Pair with a cold glass of Sago't Gulaman or a crisp Pale Pilsen beer. Encourage diners to mix the raw onion and soy sauce dip directly into the noodles for the most authentic experience. A side of additional crushed chicharon is never a bad idea for those who love extra crunch.