Crispy Pata

Ingredients :

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying


Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Chicken Curry Recipe

This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, Filipino chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because my family and friends loves it too. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.

Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best. wink

Ingredients :

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

California Chili Burger

This is a great way to use up leftover chili. 8 ounce Ground chuck patty1 Kaiser bun3 tablespoons Chili, heated2 slices Pepper jack cheese1 slice Red onion Cook the burger to the desired temperature. Place on the bottom half of the bun. Top with
the chili, cheese, onion, and the bun top. Serve warm

Chile Lime Butter

This one is a real winner on corn. But you’ll also want to use it on
steaks and chops and just have some around the house to smear on
bread.

1/2 cup butter, softened
the grated peel of one lime
the juice of one lime
2 teaspoons red chile flakes

Mix all ingredients. Refrigerate for one hour. Get it back out and go
to town!