Filipino Crispy Pata Recipe
Crispy Pata is a special dish to every Filipinos because of its crispiness and very delicious taste. But before I give you the procedure on how to make a good crispy pata, let us try to know first the meaning of the word “crispy pata” and its origin. Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. Pata is the front or hind leg of the pig. In the Philippines, that means the leg and the trotters (knuckles).
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Filipino Bicol Express Recipe
Bicol Express or also known as Sinilihan is a famous dish which originated in the Bicol Region of the Philippines. It is pork strips and siling haba (finger chilies) cooked in coconut milk. Bicol Express is very rich and very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. The dish is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express.
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Filipino Chop Suey Recipe
Chop Suey is originally an American-Chinese dish which consists of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce but Filipinos also have their own version of this dish. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of deep-fried noodles.
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