Filipino Pata

"Pata" Another Filipino's Best

We've been promoting this Filipino native cuisine for five years now. It's frequently called "Linagang Pata" in my city.For a more extra ordinary flavor to warm and fill one's stomach; this recipe uses Beef leg or Beef Pata instead of the usual meat.

Linaga can be stated in English as a stew. It's the leisure of beef or pork with a touch of fruity sour flavor of tamarind served in plentiful hot soup. Pata is more like that of the well-known beef stew or the famous Filipino "kansi" and "pork sinigang". But for a more extra ordinary flavor to warm and fill one's tummy, this recipe uses Beef leg or Beef Pata instead of the usual meat.

This Filipino recipe requires ample time to prepare, from acquiring, cleaning, and cooking or even in plating the cooked concoction. First hand, beef leg is normally seldom available in markets. One should get to it ahead restaurant marketers whose guts could purchase the best pieces. It can be bought by piece or by kilo in prices like that of the beef meat. Anyone whose endeavor in cooking is fresh would wonder through the complicated and messy cooking process. Who's going to flawlessly clean the animal's legs first thing?

Enjoy my very own Beef Pata Recipe Here...

Pata or Beef Leg Soup Recipe

How to prepare pata? Click Here

Ingredients:

1 kilo beef legs cut into 6 servings

Salt to taste

Fresh lemon grass

Tamarind powder

¼ kilo bok choy or pechay

Pieces of long chili peppers

2 cubes beef broth

Procedure:

1. Boil Beef legs over charcoal flame for 5-7 hours.
2. Check from time to time to keep water at level. (3 liters for 1 kilo)
3. Put a piece of tied lemon grass and roots and simmer until legs soft.
4. When almost done, add salt to taste and broth cubes.
5. Put 10 grams of tamarind powder for every 1 liter of soup and add condiments for the final taste
6. Simmer for a few minutes.
7. Add vegetables such as the pechay or bok choy or cabbage.
8. Simmer for a minute and prepare for serving.
9. Serve in piece or slices with chilli peppers in a bowl.


Tips:

I'm at ease in using shaving blades to shear the hairs off and scrape the skin hardly to make it whiter and cleaner.
And I insist charcoal heat is better to boil it for hours in large cauldrons or pots until soup gets an intense beefy flavor. Boil until it attains flubber-like softiness.Fresh lemon grass leaves and roots can fill up the pata soup with a more enhanced aroma and taste. Mineral salt is supplied along with beef broth cubes if available to boost its meatiness.

Enjoy!

Money-Making Delicacy 2 "Brownies Delight"

Simplest delicacy recipes for teens, students and home-based moms who are seeking for other means of income. Try baking, earn and have fun!

By Softdiamond | Published 8/27/2009

Brownies Delight

Best for:
Snacks
Dessert
Present

Makes 20 servings or slices

Preparation time: 30minutes
Cooking time: 40 minutes

Ingredients:

1/2 cup butter or margarine

2 cups brown sugar

4 egg yolks

4 egg whites

2 teaspoon vanilla extract

1 cup unsweetened cocoa powder

11/3 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

½ cup milk (¼ condensed added to ¼ c water)

3 tablespoon honey

¼ teaspoon cream of tartar

1/3 cups cashew nuts or try walnuts

Procedures:

1. Cream butter.
2. Alternately add brown sugar and egg yolks.
3. Mix flour, cocoa and baking powder in a bowl.
4. In a different container, mix milk and vanilla extract.
5. Add flour mixture alternately with milk and gradually mix to butter sugar mixture.
6. Beat egg whites with cream of tartar until stiff.
7. Add the combined flour and butter sugar mixtures to beaten egg whites then gradually cut and fold.
8. Pour into 8 x 12" rectangular pan lined with glacene paper. Top mixture with cashew nuts or walnuts.
9. Bake in 400 degrees F oven temperature for 40 minutes until done.
10. When cooked, thoroughly glace brownies with honey.

I usually use cashew nuts to make my brownies a bit affordable for my customers. Walnuts would be great for presents or for special occasions.

-dp

Pearl's Butterscotch

(A butterscotch is deliciously buttery and more flavorful than a caramel and very extravagant to have it in tawny yellow color ( for I prefer it not very brown) when baked.

Ingredients:

½ cup butter

½ cup margarine

1 cup refined sugar

2 cups brown sugar

4 Eggs

¼ cup glucose

1 ¼ cups condensed milk

2 teaspoons vanilla

2 Tablespoons rhum

3 ½ cups APF + 2 teaspoon baking powder

½ cup peanuts

Procedure:

1. Melt margarine and butter in casserole.

2. Add refined sugar and brown sugar then transfer in a different bowl.

3. Thoroughly mix flour and baking powder.

4. Alternately add flour and egg to the butter sugar mixture.

5. Add glucose, condensed milk, vanilla and rhum.

6. Add only half of the prepared peanuts.

7. Pour in 8 x 12" rectangular pan.

8. Top mixture with remaining peanuts.

9. Bake in 300 degrees F oven temperature for 1 hour until done.

10. Slice into small sizes and wrap in colored plastic cellophanes.

Anyway, butterscotch has nothing to do with Scotland...
"To scotch" means to cut or score something; when butterscotch candy was poured out to cool, it was "scotched" to make it easier to break into pieces later.

Nice day!