Chinese Islamic-style Pancit Batil Patong

Ingredients

In this Chinese Islamic adaptation of Pancit Batil Patong, the traditional Filipino flavors are enhanced with Chinese Islamic spices and ingredients. The original dish is typically made with pork, but in this version, beef is used as a halal alternative. The addition of cumin, coriander, and star anise infuses the dish with the distinct flavors of Chinese Islamic cuisine. The garnish of fresh herbs adds a refreshing element, while the tangy sauce complements the spices and ties all the flavors together. We alse have the original recipe for Pancit Batil Patong, so you can check it out.

• 250g (8.8 oz) flat rice noodles 250g (8.8 oz) flat rice noodles
• 300g (10.6 oz) beef, thinly sliced 300g (10.6 oz) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cups bean sprouts 2 cups bean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as cilantro or Thai basil) for garnish Fresh herbs (such as cilantro or Thai basil) for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the wok and sauté until fragrant and golden.
4. 4.
   Add the beef slices to the wok and stir-fry until browned and cooked through.
5. 5.
   Push the beef to one side of the wok and add the julienned carrot, sliced bell pepper, and bean sprouts. Stir-fry for a few minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, mix together the soy sauce, ground cumin, ground coriander, ground star anise, salt, and pepper.
7. 7.
   Pour the sauce over the beef and vegetables in the wok. Stir-fry for another minute to coat everything evenly.
8. 8.
   Add the cooked rice noodles to the wok and toss everything together until well combined and heated through.
9. 9.
   Remove from heat and garnish with fresh herbs.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles to achieve the desired texture. Overcooking can result in mushy noodles.
• Beef — Thinly slice the beef against the grain to ensure tenderness in the final dish.
• Fresh herbs — Use fresh cilantro or Thai basil for garnishing, as they add a vibrant and aromatic touch to the dish.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a drizzle of chili oil to the finished dish.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To make the dish more substantial, add additional protein such as shrimp or chicken.
• Adjust the seasoning according to taste preferences, adding more spices or soy sauce if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Chinese Islamic-style Pancit Batil Patong hot as a main course. It can be enjoyed on its own or accompanied by a side of pickled vegetables or a fresh salad.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of sesame seeds and a squeeze of lime juice. Serve it in a vibrant Chinese-style bowl or on a decorative platter to showcase the beautiful colors and textures of the noodles and vegetables.