Comments on: Thrice cooked pata tim

By: Connie Veneracion

Connie Veneracion — Fri, 04 Nov 2011 10:04:17 +0000

I updated the links. Click again and you’ll land on the correct page.

By: Tess

Tess — Fri, 04 Nov 2011 09:52:23 +0000

Can’t view the latest version of pata tim recipe

By: ellen

ellen — Sun, 11 Sep 2011 03:39:59 +0000

* saute the veggies it includes the ff: onion leeks, shitake mushrooms or u may use oyster mushrooms soaked in warm water, drained & sliced,( save the water used in mushroom it adds flavor to the broth), broccoli & celery stalks, carrots, sauteed & flavored in oyster sauce add them when Pata meat is already tender & broth has been reduced & thickened w/ tapioca or cornstarch lastly put off heat & pour a tablespoon of Sesame oil * You’re a great cook Ms. Connie & really appreciate how you share your good recipes to all of us ‘. Thanks again & .GOD bless & more power to your blog *

By: ellen

ellen — Sun, 11 Sep 2011 02:52:11 +0000

If I may share something from what I’ve learned you should first boil the Pata & then pour honey / molasses brush it thinly all over the skin & deep fry it..then rinse w/ vinegar to get the wrinkle effect & to minimize the oil taste … & return the pata back to the broth,continue boiling at med heat until its soft & tender, then in a separate pan saute the veggies, then flavored w/ chinese spices & seasonings,then pour the sauteed veggies back to the broth & thicken w/ cornstarch .. *

By: Connie

Connie — Thu, 03 Jun 2010 01:33:35 +0000

Oh, right. The whole procedure is laid out in the entry, he asks for a repeat in the comment thread and that’s an honest question. You should marry him!