As a Chef dito sa Canada as Italian cuisine. Filipino authentic is favourite ever since nasa Barrio Fiesta pa ako at Bughaw I'm from bulacan. Iyan ang mga favourite ko noon. Then lately unexpected na heart attack ako cause of high cholesterol etc .lots of complications ngayon full diet na. Food is yummy why not! Pero pag sumumbra masama. ..Kayat kailangan ay balance lang.
At dahil nakita ko to nagluto din ako ng akin dahil naglalaway ako habang pinapanood ko to. Pero easy lang sa akin at hindi ko naglagay ng sugar dhil may pineapple juice na. At napakatender dahil nilaga ko muna.. Kainan na kamay kamay 😍 Thanks for this idea @Foodnatics ❤️
Without the star anis it becomes the mixture of tocino and or humba.. Here in our province Cagayan Region 2 we cooked the patatim without vinegar, sugar and oyster sauce.. instead of sugar we used sprite and pineapple juice with chunk's and tomato sauce and soysauce.
Lola ko s banga yan niluluto at isasalang s kalan de uling..babadin muna overnight s rekado..tapos lipat nya shank s ibang kaserola pra plambutan at lumapot ung sabaw..Kpg konti nlng ung sabaw at malapot n tsk nya isalin don s banga n may rekado..papakuluan Gang maging lalag.Sarap.
isa sa mga paborito ko kc ang sarap ng balat pag sobra lambot na,yong parang natutunaw na lng sa bunganga..at malinamnam ang laman ng pork pata..will try to cook this recipe on sunday..yong ino-order sa restaurant,may tenga ng daga,saang part ng pagluluto pde ilagay ang tenga ng daga?...tnx..may iba pa po kayo g recipe?..simple kc instructions nyo..tnx again...
@Cel A. Sus ginoo! 🤦🏻♂️ Not literally. If I’m not mistaken, that’s the black fungus which is usually nilalagay sa pancit. Correct me if I’m wrong @FoodNatics
I super enjoy watching this cooking tuitorial nkakarelax at parang ang sarap sarap mgluto.And also ang dali daling sundan at may tuitorial pa kung pano maghiwa ng mga gulay ..salamat po for sharing this malaking tulong po sa amin dto sa abroad..more success and videos to share pa po...Godbless po!
how could i've missed this one.. this is the variant that i've been looking for sometime now... will definitely try this later after getting the pata. thanks for sharing this.
Ako naman pine-pressure cook then transfer it to a non-stick wok para d dumikit ang shank at sauce at dun ko na rin pinalapot ang sauce. Meron ako pa shitake mushrooms at black wood ear fungus at sympre bokchoy. Binababad ko muna ang shitake sa warm water for about 30 mins at ito na rin ang water mixture nya. Ibabad ko na rin ang fungus until it soften with warm water. Rinse the fungus thoroughly para matangal ang kunting amoy nito. But be sure na wag hugasan ang shitake.
