Patung Batil?

Pancit Batil Patung

These are fresh photos of batil patung from my last visit in Tuguegarao. I have to thank insiders for taking the time to bring me and my good friend to Jovan’s. Like how it was described to me before we went to this panciteria, Jovan’s batil patung does not smell like nuang, even though it’s mixed with loads of carabeef. Not double dead meat I’m very sure.

They make their own noodles in their backyard. The diner is able to witness how the batil patung is being prepared. I was very happy with mine. Indigenous pancit at its best! Perfectly al dente, do you love those words?

Pancit para batil patungPancit para batil patungPancit Batil Patung

So that explains the Filipino terms batil and patung — mix and top. But I wonder when it should be patung batil?

Jovan's Panciteria

Jovan’s Panciteria Fermin St., Atulayan Norte, Tuguegarao City

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Cagayan Valley food photo diary: Never say never

Street Food Vendor

Food will always be the other half of my whole travel equation… local food speaks so much about a place and the culture.

Batil Patung with Egg Drop Soup

As they say, “nothing is permanent in this wicked world,” and so my adventure with Tuguegarao’s batil patung continues. It’s time to give justice to Tugue’s indigenous creation. We had it from Hotel Roma’s Cafe Michelle in our room.  The noodle dish was overflowing with ground pork rind topping. If not for the abrasive saltiness, the noodle dish would have garnered a perfect ten in my book. Sloshed part of the omnipresent hot egg drop soup into the noodles and it somehow weakened the overwhelming salty taste.

A bit bored at the hotel room, we went for a little stroll around Paseo Reale until we decided to take a tricycab to Red Dot where I met new friends who gave me a beautiful list of places to eat, but we had no time left for a batil patung overload, so perhaps on my next visit.

Tuguegarao Longaniza Breakfast

Breakfast in Tugue consisted of garlicky Tuguegarao longaniza and guess what? Leehua ordered fish kilawen🙂 Because I come from a land famous for longaniza, the crispy-skinned Tuguegarao sausages were unexpectedly good. Missed my sukang Iloko, but the sukang puti was fine nonetheless.

Fish Kilawen

On the way to Solano, we stopped by Bienvenue roadside restaurant in Bagabag. Filipino entrées are predominant in their menu. Nothing tops steaming hot soup. The sinigang na baboy (pork in tamarind or kamias soup) was pleasurable, especially with patis. Chunky aba (gabi) lent a rich taste and slightly thick texture to the broth.

The beef ampalaya was a bummer. I suspect it was carabeef. I ate only the ampalaya (bittermelon).

Steaming Hot Sinigang na BaboyBeef with AmpalayaBalai GloriaBalai Gloria Dinner

We had a feast at Balai Gloria in Bayombong, Nueva Vizcaya’s capital. The nicely decorated farm-style diner was fully packed. Leehua’s friend, Connie, ordered Black Rabbit for me. The extra rich chocolate concoction arrived first, so it sort of diluted my appetite. But anyways, I enjoyed bits of the barbecued salmon, fish kinilaw and grilled stuffed squid. The “treasures” soup tasted quite like West Lake soup, so nice.

The unforgettable part of the dinner was the exquisite sans rival. Omg! Everything about it was indeed transcendent — from the layers of fresh butter to the temperate sweetness to the divine texture of the meringue to the shower of unaged cashew morsels!

Desserts at Balai GloriaYacón

Connie arrived with a container of yacón (Smallanthus sonchifolius, Syn.: Polymnia edulis, P. sonchifolia). It is a tuber that resembles the crunchy texture of jicama or known as our local sincamas, but sweeter in taste. Yacón is indigenous to the Northern and Central Andes from Ecuador to Argentina and is known to contain probiotics and believed to be medicinal. Nueva Vizcaya’s terrain allows abundant production of the perennial plant. Unskinned yacón appears like camote or kamotig, but tastes quite like apple.

Tupig Vendor

[A tupig vendor in Bagabag]

Puto, pies, atbp.

Enjoyed the fresh pineapple pie from G&B Buko Products in Bagabag. Leehua got a bunch of buko pies to bring home.

We stopped by Cauayan in Isabela to greet the daughter of Joel’s (Leehua’s business partner’s) employee on her Christening. Never say no to crispy lechon, we stayed a bit.

Cagayan Valley’s cuisine is a melting pot of flavors just like its peoples. The region is spread over parts of the Cordilleras, the Caraballos and the Sierra Madre Mountain Range.

Vizcaya Road Food: Pineapple PieDinner at Sonza's

Before finally reaching home, Leehua pulled over at a gas station in Sanchez Mira, Cagayan. By that time, my tummy was exploding. Pigging out is a sin. Doomed, can’t find my waist!

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Noodle Fight: Batil Patung VS Pancit Cabagan

Tuguegarao is perhaps the city in the Philippines with the most number of panciterias (noodle houses). It’s like there is a panciteria on every corner. They serve either Batil Patung or Pancit Cabagan.

We asked insiders for the best places to have them.

Big Star’s Batil Patung

We had our Batil Patung at Big Star. Batil Patung is a Tuguegarao original. Batil means mix and patung means top or topping. The noodles in Batil Patung are the flat kind. The topping consists of sautéed beef or, I guess, carabeef, bean sprouts, sliced leeks, julienned carrots, crushed chicharon, meat loaf slices and fried egg. It comes with a cup of egg drop soup meant to be sipped or mixed with the pancit. Chopped red onions, calamansi and chili peppers are also served. The fifty-peso super we had was huge enough for two people.

Dok’s pancit Cabagan

It was actually my second time to try Dok’s Pancit Cabagan. Pancit Cabagan is said to have been introduced by a Chinese settler in the town of Cabagan in nearby Isabela province. It looks Chinese enough. The wet pancit has round noodles, julienned cabbage and carrots, boiled quail eggs and a generous heap of lechon de carajay slices. It comes with the sweeter white onions, calamansi and egg drop soup. The fifty-peso serving is supposed to be for one person but I shared mine with the dude.

My Verdict: I should have ordered one whole Pancit Cabagan for myself. I was craving for it the whole time on our way back to Laoag. The noodles, perfectly al dente, and the lechon was tasty with thin and extra crunchy skin. I liked it more than the first time I had it last year.

I’m not gonna have Batil Patung again. I didn’t like the “nuang” smell, which reminded me of a “beef” dish I had in a carinderia in Buguias, Benguet, many moons ago — one of my freaky road trip misadventures. To add, the noodles were dry and nasoprak (Help! What’s the English word for it?)… but then, the problem’s probably me because Batil Patung is really popular even to non-locals.


Big Star Taft St. (beside Cagayan Colleges Tuguegarao), Tuguegarao, Cagayan
Dok’s Panciteria Pengue Highway, Tuguegarao, Cagayan
Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED