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!