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This will be a short one but it’s long overdue methinks. I just have to thank Mox’s family for throwing me a good birthday dinner full of the things that I should be avoiding. They served all the “batok food” one could ever want. |
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I’ve always been partial to litid-meats such as Crispy Pata and Kare-kare. Loling (Mox’s mom) was spoiling me enough that she served both Crispy Pata and Pata Tim on the table that night. Add to this all the other foodstuffs such as the Totoy’s Pancit sa Bilao and the Goldilock’s sansrival and you have a good feast going. The highlight, though, would have to be their home-cooked Bulalo with their patented kalabasa (squash) Sarsa. Yum yum! I ended up ignoring everything else and stuffing myself with the soup and the sarsa.
Thanks guys!
| What it looks like: | What it is: |
and Pata Tim (background)  |
Tastes good and is very deadly. Crispy pata is pork shank that is cooked in vinegar before being deep fried. It is known for it’s crispy skin and chewy tendons. Served with a soy sauce-vinegar-onion-garlic-sugar sauce, it is the staple of any Pinoy handaan.
Pata Tim, on the other hand, is more oriental than Pinoy. It is a chinese dish of well… pork shank… served in a sweet sauce and on a bed of pechay-baguio. It is sweetened by sugar and flavored by a tree-seed called star-anise. |
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Another deadly dish. Bulalo is beef shank bone cut in half and then boiled in a broth of meat and vegtables. It is simple but takes a while to cook. The main attraction of this dish is the juicy marrow that sits inside the shank bone. I take my bulalo with a saucer of fish sauce (patis), peppers (siling labuyo), and calamansi. Yum! |
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I know. This looks like baby poop. It tastes great, though. Made by boiling squash and eggplant in beef broth, mashing them together, and then seasoning with salt, pepper, vinegar, and raw garlic, this side dish is great for adding some sour-salty flavor to broth or fried fish dishes. Perfect with bulalo. |
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