Pata Tim
One more try on Pata Tim, this time, a diner friendly one. I had to debone the hocks since I had a few oldies for guests. I was also lucky to find "mustasa" from the Filipino store. You will have to pardon me because I actually cook without measuring my ingredients. We call this cooking talent "tancha-tancha" in Pilipino.
Maybe, I should just tell you how I cooked this. First, I boiled one big hock in a pot adding a few star anise seeds, soy sauce and brown sugar in it. I added about two cups of water. I was more generous with the brown sugar this time. I think I actually put about 1 cup of it. The soy sauce is of course depending on your taste but in mine, I might have added about 1/4 cup. Once it was tender, I asked hubby to debone the hocks so that the taste will stick to the meat. I had to simmer this on low heat for about 2 hours. In fact it is better to cook it in a slow cooker but I cannot remember why I didn't use mine that time.
Once it is tender or even better if it could melt right in your mouth, add the mustasa before serving. Do not overcook the mustasa. I made this a day earlier because with pata tim, the taste improves if left overnight in the fridge. Make sure though that the mustasa is added only upon serving.
Maybe, I should just tell you how I cooked this. First, I boiled one big hock in a pot adding a few star anise seeds, soy sauce and brown sugar in it. I added about two cups of water. I was more generous with the brown sugar this time. I think I actually put about 1 cup of it. The soy sauce is of course depending on your taste but in mine, I might have added about 1/4 cup. Once it was tender, I asked hubby to debone the hocks so that the taste will stick to the meat. I had to simmer this on low heat for about 2 hours. In fact it is better to cook it in a slow cooker but I cannot remember why I didn't use mine that time.
Once it is tender or even better if it could melt right in your mouth, add the mustasa before serving. Do not overcook the mustasa. I made this a day earlier because with pata tim, the taste improves if left overnight in the fridge. Make sure though that the mustasa is added only upon serving.
posted by ting-aling at
9:12 AM
6 comment(s):
PAREHO luto natin ah...
i dont measure dont ask me my food turns well balanced ;-)
By
schatzli, at
Sunday, January 22, 2006 6:44:00 AM
Hi Ting,
Thanks for sharing your recipe. I never try Pata Tim dishes before and I don't know if I have too. I am worried about my cholesterol, Im not sure but do you have a little leftover to taste it?
Thanks again...
Tin
By
a, at
Sunday, January 22, 2006 9:41:00 AM
uy sarap!!! i didn't have this dish until i was 18 or so, and boy did i feel cheated about the first 18 years of my life (though my parents insist i had eaten it as a child).
love the contrast of green and brown in your pic.
By
stefoodie, at
Monday, January 23, 2006 9:25:00 AM
Yummmmmmmmmmmmmmy. Meron ka bang tancha-tancha measurements? :D
By
Toni, at
Friday, January 27, 2006 12:50:00 AM
Pata Tim with Mustasa, ngayon ko lang nalaman na pwede mustasa dito.
Thanks Ting.
By
Lani, at
Friday, January 27, 2006 3:15:00 AM
Hi
thanks sa share mong recipe for pata tim and am gonna try it and let u know what is the result of it, kaya lang di me sure kung mustasa talaga ang pinakagulay nun pero k lang still try me luto sayang wala me sa home namin dito me sa saipan eh gusto kumain nun kaya magluluto ako bye!!
By
precy, at
Wednesday, April 23, 2008 7:17:00 AM
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