Thursday, 20 November 2008

Crispy Pata Recipe


Ingredients :

  • Medium sized Pork Leg/Pork Shank
  • 1 Glass/bottle of Sprit or 7-up ( Lemonade will do)
  • 1 1/2 Cups of water
  • 1/2 tsp baking soda
  • 1 tsbp salt
  • 2 tbsp flour
  • 2 tbsp fish sauce
  • 1 tsp msg or vetchin
  • 2-3 cups of water ( covering the pata for boiling)
  • Oil ( enough for deep frying)

Sauce Ingredients :

  • 3/4 cup vinegar
  • 1/4 cup soy sauce
  • 1 medium sized onion chopped
  • 2 garlic cloves, crushed and chopped
  • 1-2 small red chilli pepper chopped
  • salt and pepper

Procedure :

  1. Clean the pork shank/pork leg ( remove remaining hairs ) and slit skin on both side (3-4 slits) without cutting the bone.
  2. Place it in a deep pan with tight cover
  3. Add water, 7-up, msg and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done.
  4. Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously.
  5. Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.
  6. Serve it with cracklings side dish! Enjoy eating!

Special thanks to for this yummy recipe!

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Monday, 29 September 2008

Special Beef Calderetta Recipe

106_9556Beef Kaldereta Ingredients:
  • 1 kilo beef, cut into chunks

  • 1/2 cup ground liver

  • 5 onions, minced

  • 5 cloves garlic, minced

  • 6 tomatoes, sliced

  • 1 cup tomato sauce

  • 3 green peppers, diced

  • 3 red peppers, diced

  • 4 pieces hot chili peppers, minced

  • 3/4 cup grated cheese

  • 2 cups beef stock or water

  • 1/4 cup cooking or olive oil


Kaldereta Cooking Instructions:
  1. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

  2. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

  3. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

  4. Serve with plain rice

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Wednesday, 17 September 2008

Squash and String Beans Guisado w/ Prawns Recipe


This recipe is easy to make. Just follow these simple steps and you can have this yummy vegetable guisado that Pinoys especially Ilocanos really love. Since I'm residing here in UK, I listed here the alternative ingredients . Here's how:


1 Medium British Squash (Diced)

1 Pack of String Beans

1/2 cup of Medium Prawn, (Peeled and Semi-cooked)

3 Cloves of Garlic, Crushed

1 Medium sized onion, sliced

1 Medium Sized Tomatoes Diced

2 Tbsp of Oil

4-5 tbsp of Anchovy Bagoong or Halubaybay (Alamang)



1. In a pan, saute garlic till golden brown.

2. Add onion till it turns transluscent.

3. Put tomatoes stirring constantly then add prawns. Cook for a minimum of 3 minutes in a medium heat. (Don't burn)

4. Add squash. Saute for 3 minutes then add the beans.

5. Seasoned it with bagoong halubaybay or alamang, msg and add at least 3/4 cup of water and bring to boil. Do not put too much water.

6. Serve it in a glass bowl with rice.

Easy! I feel I'm home (Philippines) when I've done this recipe. And so I share a bowl of it to my Pinay neighbor. Cheers!

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