Paksiw na Pata Recipe

Paksiw na Pata is braised pork's shank in vinegar, soy sauce and other condiments.

Paksiw na Pata Ingredients
2 lbs pork’s leg (pata); cut in chunks
1/2 cup vinegar
1/4 cup soy sauce
1 head garlic; crushed
1/2 tablespoon peppercorn
1/2 cup banana blossoms (bulaklak ng saging)
4-5 bay leaves
3 tablespoons brown sugar

Paksiw na Pata Cooking Instructions

Place pork’s leg in a pot/saucepan and add water to cover.
Add all the ingredients except the banana blossoms.
Bring to a boil, then lower heat to medium or medium-low fire.

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Papaitan is one of the famous dishes of the Ilocanos which consist of different goat or beef innards such as tripe, liver, kidney, intestine, pancreas, and heart. Originally, the goat innards were used for this dish but because of the introduction of cooking variation and substitution, beef innards were also used used.

Click here to go to Filipino Chicken Recipes.

Patatim Filipino Recipe -

Patatim is a Filipino dish made out of slowly braised pork leg. Historical account of this dish was lost in the passage of time. However, in order to better comprehend the origins of Pata Tim is to better understand the meaning of Pata and Tim. "Pata" is a Spanish word for "leg" and Tim is a Chinese word which is conclusively and probably refers to a cooking style or manner on how a dish is cooked.

Click here to go to Filipino Fish Recipes.

Pork Chop -

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Click here to go to Filipino Pasta Recipes.

Sinigang Pork Recipe

Pork Sinigang, also called Sinigang na Baboy, is a traditional Filipino soup dish known for its sour flavor. By tradition, the souring ingredient of this dish comes from a tamarind fruit. Through time, this souring ingredient diversed and instead of using tamarind, guava, calamansi, bilimbi (kamias), unripe green mango, or santol can also be used. Today, a popular powdered sour-soup based ingredient called the "Sinigang Mix" is commonly used. This Sinigang Mix powder is as popular as it is commonly available in most Filipino stores and supermarkets.

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If the Ilocanos have Dinakdakan, the Pampangenos have Sisig. The difference of the two is the manner in which they are cooked. Dinakdan uses the method of boiling, and grilling the pig's head parts prior to finalizing the dish, while Sigig uses the method of boiling, grilling, and stir-frying the pig's parts.

Click here to go to Filipino Vegetable Recipes.

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Bean Sprout Chicken is a quick and easy Asian chicken dish that goes well with a bowl of rice. This recipe is easy to follow and the outcome is a good dish full of Asian flavor.

I like Bean Sprout chicken because it is low in fat and cholesterol and it has a mild delicous taste that pampers my taste buds. The dish always satisfies my tummy everytime I have this for lunch.

Before I forget, note that it is important to not overcook the bean sprouts. Feel free to adjust the amount of heat and cooking time depending on the condition of your bean sprouts.

Adding some cooking wine will help improve the taste of this dish. I am using Shaoxing wine everytime I prepared this dish.

Try this Bean Sprout Chicken Recipe. Let me know what you think.

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Chicken Giniling with Green Peas is a Filipino stew that makes use of ground chicken meat. This dish is usually made using ground pork, but it is a good idea to use other meat to see which is better. In this case, both chicken and pork ranked equal based on my personal judgement.

There are many reasons to use ground chicken instead of ground pork. Chicken (without the skin) is lower in fat and cholesterol. Chicken has also higher protein content.

Chicken Giniling is best served with warm white rice. It can be enjoyed either for lunch or dinner. Sometimes, I like to have it as a filling for hot pandesal.

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Pesang Manok or Chicken in Ginger Soup is a Filipino soup dish that can be eaten for lunch or dinner. It has a very mild flavor, this means that it can be best accompanied with other tasty or fried Filipino dishes. I usually have this with crispy pata. This is also best to have during cold weather.

Preparing Pesang Manok is very easy. All you have to do is combine the chicken with most of the ingredients and cook until tender. The vegetables are added towards the last part. Pesang Manok is nice to have with steamed white rice and some fish sauce with chili as dipping sauce.

Fried Chicken Potato Salad

Are you looking for recipes that make use of left over fried chicken breasts? I think that you will find this Fried Chicken Potato Salad recipe interesting. I developed this recipe because there were some left over fried chicken in my fridge and I don’t want them to go to waste. The recipe tells you how to make simple fried chicken breasts from scratch. You can follow everything if you have no left over fried chicken to save. Otherwise, use your fried chicken but make sure to broil it so that it and remove the bones afterwards, and cut into small pieces. Broiling the chicken will get its crisp texture back. This is a perfect dish for lunch or dinner. It has carbs and protein that will give you energy throughout the day.

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