Welcome to My Site
If this is your first visit, welcome! This site is devoted to my life experiences as a Filipino-American who immigrated from the Philippines to the United States in 1960. I came to the US as a graduate student when I was 26 years old. I am now in my early-80's and thanks God for his blessings, I have four successful and professional children and six grandchildren here in the US. My wife and I had been enjoying the snow bird lifestyle between US and Philippines after my retirement from USFDA in 2002. Please do not forget to read the latest national and International News in this site . I have also posted some of my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos in this site, I do not own. However, I have no intention on infringing on your copyrights. Cheers!
Wednesday, April 27, 2016
My Simple Recipe for Kare de Pata
The other day, I purchased 2 lbs of pork feet, hocks and shank as it was on sale at our local food market. With it I purchased 3 bunch of baby boctoy( pechay),1.4 lbs green beans and 2 large size Chinese eggplant. For the peanut sauce* I purchased Peanut Powder by Jif. This is the first time I have used this product. It says it has 85% less fat than the traditional peanut butter. The above are the major ingredients for this recipe. The other ingredients are:
1 medium onion, diced
5 cloves garlic, minced
1 tablespoon tumeric powder for coloring
1/4 cup cooking oil
2 cups water
Garlic salt and or ground black pepper to taste
Shrimp Paste ( bagoong)-optional
1. Pour 8 cups of water in a cooking pot along with the pork feet, hocks and shank. Add a dash garlic salt and black ground pepper. Boil at high heat for 1 hour or until the meat is tender. Remove the pork from the cooking pot and set aside.
2. In another cooking pot, saute the onions and garlic. Add the pork. In a cup of water add 5 tablespoon of peanut Powder( by Jif) and mix. Add the mixture to the pot, and green beans. Cook for another 2 minutes.
3. Add the eggplant, and the tumeric spice and let it simmer another 2 minutes. Lastly add the pechay and cook at low heat for another 2 minutes.
4. Serve with steam rice and with shrimp Paste on the side. My favorite brand of Bagooong is Barrio Fiesta.
* Normally, I use roasted and ground peanuts for the sauce. My discovery of the peanut powder by Jif saves time in praparing this dish. The tumeric is my own coloring ingredient, which is optional.