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Last March 16, our beloved progressive city of Davao celebrated its 69th anniversary. Unfortunately, it rained that day which turned off some people in going out. But not my family! They all went out, leaving me behind and in-charge of our house. I was also tasked to cook for dinner and this is what my entry is all about — a step-by-step guide of the delish dinner I prepared! Yes, boys and girls, I can cook! And quite well, too. Must be the Ilocano and Chinese blood in my veins. And the delish dinner I served? Crispy Pata and our all-time fave side dish, Yakisoba!
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First we start with Yakisoba which is very easy to prepare in this instant-loving world. Just buy Nissin’s Yakisoba noodle pack and follow the cooking directions at the back of the package (boil noodles, drain, add sauces). It is available in 4 flavors: Savory Beef, Spicy Chicken, Seafood, Soyomansi. Spicy Chicken is our fave coz of the zing it provides, HOT! As for the Crispy Pata, buy the appropriate pork meat part (go ask your mom coz I’m ignorant on this! my mom does the market stuff) and make sure the meat is fresh, devoid of hair and cysts.
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1. In a large pot, put the meat with enough water to cover it.
2. Place the pot on high flame until boiling then simmer for 15min.
3. Pour off the boiled oily water. Add enough tap water, salt and pepper to taste. Pierce the meat several times in
different places. This will help make the meat flavorful especially if
it’s thick.
4. Place the pot on high flame again until boiling then simmer until meat is tender (usually about 45min). Remove the meat and place on a Turbo Broiler. Below is the resultant broth. Note how oily it is! Ughh!
<– oily broth! think of the fats that we missed to eat :p
turbo broiler –>
5. Place the Turbo Broiler on GRILL setting for 30min. Make sure that the meat’s skin is facing up. You will hear popping sounds as the skin is becoming crispy. Yum!
6. After grilling, turn the meat over (skin facing down). Place on BROIL setting for another 30min. There will still be popping sounds and more oil will drip down. Bye-bye cholesterol!
7. After broiling, turn the meat over again (skin facing up). Place in BROIL setting for 15-30min, depending on how crunchy and how brown (more brown = nearly burnt!) the skin looks. Hehe! As I always say, being a great cook is a talent. You cook by gut instincts, not by following directions to the letter. So have fun and experiment!
8. Chop the yummy crispy pata into bite-size pieces (don’t eat too much while chopping! your hands will be oily & u might accidentally chop your hands!) and serve with yakisoba on the side. Voila! A delish dinner with so much less cholesterol!
See how CRISPY and super duper YUMMY it looks! And it’s definitely healthier than the usual crispy pata that is cooked by frying. Instead of removing the oil, they’re adding more! It’s a heart attack waiting to happen, gakkk!
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Ey guys! For 1 year, I’ll be having my medical post-graduate internship in Silliman University Medical Center (that’s not the one at left, lol). That’s in Dumaguete City, Negros Oriental.. Sounds so far from Davao? Not so! Hehe! So far, all I’m eating here are barbecued stuff. I especially like the taste of Atong Kamalig and Lutong Bahay Nerisse. If you’ve been here, you must be familiar with these establishments. In my next posts, I’ll be introducing you to the wonderful cuisine of Dumaguete.. also known as the "chicken city" because of their love for chickens, cooked in whatever way =D I’ll also be posting pics of Boulevard, the promenade fronting the beautiful deep blue sea. The best thing here? P10/hr internet use! Muhahaha!
