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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Fishball is Pinoy’s Most Tempting Streetfood Delicacies
Fish balls are made of fish meat that has been finely pulverized by hand and formed into balls. It is a type of food product made from surimi (fish puree or slurry). Fish balls originally came from China but most Filipinos really appreciate the tempting taste of this food and made fish balls as their favorite merienda or snacks. Today, fish balls can be sold almost every street corner in the Philippines. If you buy it in the street, vendors can put the fish balls into stick from wooden deep frying carts.
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Balut (fertilized duck egg) considers a much-loved Filipino Delicacy
Balut is a Mallard duck egg locally known as ‘Pateros itik’ with a nearly-developed inside that is boiled and eaten in the shell. They are common, everyday food in some countries in Southeast Asia particularly in the Philippines. Many people believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors in the regions where they are available. It is also come together with “chicharon”, fried thin slices of pork fat or skin upon selling in the streets.
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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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Filipino Sinigang na Baboy (Sour Soup Pork) Recipe
Sinigang is a Filipino dish famous for the variety of ingredients one can use as well as for its taste. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour and is most often likened to Thailand’s tom yam. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.
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