Batil Patong with Cucumber Kimchi and Shitake Mushrooms

Batil Patong is a noodle recipe in Tuguegarao, Cagayan where I grew up. There are literally many places to eat batil patong, with many different versions. The classic Batil Patong uses carabao meat as its main ingredient, and beef or pork broth as the main base for cooking the noodles.

For this recipe, I used some unconventional ingredients which were readily available. I hope you enjoy it!

Batil Patong


1/4kg Ground beef

2 Large onion, cut into small pcs

3-5 Cloves minced garlic

1 Cup shiitake mushroom (marinated in 1tbsp oyster sauce and a few drops of sesame oil)

5 Small pcs baby cucumber kimchi, cut into small pcs

1/4 Kg Fresh miki noodles (the semi-dry kind)

1/2 Cup soy sauce

Salt to taste

4-5 cups water

3 eggs (2 for sunny side up and 1 for Batil)

Canola oil for Sauteing and frying.

Dipping Sauce:


Siling labuyo (optional)

Soy sauce

1 large onion, chopped into small pcs


1. Make the beef broth by boiling the ground beef with 1 large onion, salt and 1 shiitake mushrooms in 4-5 cups water.Boil for about 20-30 minutes to bring out the beefy taste. Set aside about 2 cups for the Batil later.

2. Drain the beef and saute until brown and set aside on one side. On the same pot, saute onions and garlic for a minutes. Add mushrooms and saute. Add cucumber and saute. Mix beef, mushrooms and cucumber, simmer for about 10 minutes. When cooked, drain and set aside.

3. Fry to eggs, sunny side-up style and set aside.

4. Place 3 cups beef broth in the pot, add soy sauce and noodles. Bring to boil on high for 20 minutes, constantly stirring the noodles until cooked. Set aside.

5. For the batil, boil the left over beef broth (2 cups). Beat an egg and place it on the broth. Boil until the egg is cooked.

6. Arrange the noodles on the plate, top with beef/veggies and eggs.

7. For the dipping sauce, mix the ingredients listed above. Serve and enjoy!



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