1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
The Filipino Chicken Stew or Tinolang Manok Cooking Instructions:
1. Heat oil and sauté garlic, onion and ginger in a stock pot.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Flavor with patis
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Dish up steaming hot on a bowl with plain rice on the side.
- 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
- 1/2 kilo oxtail, cut 2 inch long
- 3 cups of peanut butter
- 1/4 cup grounded toasted rice
- 1/2 cup cooked bagoong alamang (anchovies)
- 2 pieces onions, diced
- 2 heads of garlic, minced
- 4 tablespoons atsuete oil
- 4 pieces eggplant, sliced 1 inch thick
- 1 bundle Pechay (Bok choy) cut into 2 pieces
- 1 bundle of sitaw (string beans) cut to 2″ long
- 1 banana bud, cut similar to eggplant slices, blanch in boiling water
- 1/2 cup oil
- 8 cups of water
- Salt to taste
THE FILIPINO KARE – KARE COOKING INSTRUCTIONS:
1. Boil beef and oxtails in water for an hour or until cooked in a stock pot and strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes (Do not overcook the vegetables).
5. Dish up with bagoong on the side and hot plain rice.
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda, it can be 7Up or sprite
1 tablespoon of salt
2 tablespoons patis or fish sauce
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
THE FILIPINO CRISPY PATA COOKING INSTRUCTIONS:
1. Remove all hairs and scrape the skin with a knife. Clean the pork pata and wash properly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in water with soda and salt on a deep stock pot. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
4. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
4. After the above process, rub patis on the pata and sprinkle flour liberally.
5. Heat cooking oil and deep fry the pork pata until golden brown in a deep frying pot.
CRISPY PATA SAUCE RECIPE:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.