Friday, May 14, 2010


Here's beautiful Jean:

Agua Jean Bagguley :) or maybe Agua Jeandita?

For more of Jean and family's pics here's a link:

Monday, May 10, 2010

Enjoy Filipino Food

                      Enjoying Food at Sit-N-Bull Restobar

What do friends do during life's milestones?  Celebrate with  friends of course!  And what were the milestones?  We sold our car at lightning speed and we were sending off  Nory with good wishes. She will be vacationing in Hawaii with hubby, Allan. Honeymoon!

Wonder what the food above are called?  Sinigang na bangus (milkfish in  sour soup), Crispy pata and Kare-kare.   Hmmmn, Yummy!

How do you cook these food:  Here's how:



1. In a casserole, bring water to a boil together with the ginger.
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.

The Crispy Pata recipe, you could find that in my previous entry :)

 Kare Kare Recipe 

Estimated cooking time: 2 hours

Kare Kare Ingredients

  •    1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)

     3 cups of peanut butter
     1/4 cup grounded toasted rice
        1/2 cup cooked bagoong alamang (anchovies)
        2 pieces onions, diced
        2 heads of garlic, minced
        4 tablespoons atsuete oil
        4 pieces eggplant, sliced 1 inch thick
        1 bundle Pechay (Bok choy) cut into 2 pieces
        1 bundle of sitaw (string beans) cut to 2" long
        1 banana bud, cut similar to eggplant slices, blanch in boiling water
        1/2 cup oil
        8 cups of water
        Salt to taste

Kare Kare Cooking Instructions:

1.  In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2.  In a big pan or wok, heat oil and atsuete oil.
3.  Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. 
4.  Bring to a boil and simmer for 15 minutes. Salt to taste.
5.  Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. 

Serve with bagoong on the side and hot plain rice.

We cheered each other with  Bailey's shake!

Useful sites:

Monday, May 3, 2010

Crispy Pata

Crispy Pata
Have you tried crispy pata or fried pig knuckles?  The above crispy pata is from our favorite restobar, Sit-n-Bull.  The first time I tasted crispy Pata was from a Barrio Fiesta, about 30 years ago. Even then, I knew it was sinful to eat it with its fat, ligaments and wow, crispy skin!  I learned how to cook it too, with turbo broiler, thinking it's not as sinful as deep frying it.  It still is, of course.

Sinful pleasure, but why not indulge once in a while?

Here's a recipe (

Crispy Pata Ingredients:

  • 1 Pata (front or hind leg of a pig including the knuckles)

  • 1 bottle of soda (7Up or sprite)

  • 1 tablespoon of salt

  • 2 tablespoons patis (fish sauce)

  • 1/2 tablespoon baking soda

  • 1 tablespoon of monosodium glutamate (MSG)

  • 4 tablespoons of flour

  • Enough oil for deep frying

  • Enough water for boiling

Crispy Pata Cooking Instructions:

  • Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

  • Make four to five inch cuts on the sides of the pata.

  • On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

  • Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

  • After the above process, rub patis on the pata and sprinkle flour liberally.

  • In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.