Bount to Conner, Apayao. After waiting hours in NAIA Airport Terminal 3, boarding the plane for about 40 minutes, we arrived in Tuguegarao Airport. Set for lunch before continuing journey.
Our lunch. Pansit Cabagan. Our friend (acting as tour guide) first suggest we go to KFC or the likes but I and my partner insisted on eating local delicacy. I felt so tired of fast food chain menus.
Cabagan sounds like “kabag” at first. As in hyperacidity. I forgot to ask what the term really means.
Notable characteristics. This pancit is like the popular canton noodles but had sleeker strands. I think it was half-cooked. I noticed it grew bigger as I eat.
The toppings are: Onion shoots and grated onions. The onions was on separate saucer. It depend on customer how much he want to take. Toasted bread. I think it was a garlic bread. I was not sure though. My taste buds were filled with onion flavor. Pork and chicken meat. They said, it should be carabao meat instead. Few slices of carrot. Ahh! I almost forgot. It was partnered with quail egg soup.
They said, pancit cabagan is native to Isabela.
Before going home, we experienced the Tuguegarao’s very own. The Pansit Batil Patong. The last word “patong” means the arrangement of ingredients. The layering style. However it seemed not layered to me.
The noticeable similarity to kabagan was the noodles. It had more plumb strands though. The ground meat and liver slices tasted like pork and beef respectively. Again, they said, the original is carabao meat. Calamansi adds a bit of sourness. Beneath the ground meat was a piece of sunny side up egg.
It should also partnered with soup. I guess the canteen crew were lazy.
Both dishes are good and I want to cook the same at home.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.