Hi everyone!
Good morning!
Miss me? I know, I am sorry that I was unable to post lately. 2 weeks ata? I have been too busy with my mommy duties as husband left to work overseas na.
Before we moved back to my Nanay's place, I granted his wish to taste the sinaing na pata. Unlike paksiw na pata, this is cooked with kamias na tuyo and not vinegar to make the meat taste sour. I guess this is the version of sinaing na isda, something that we both grew up eating while we were in Batangas.
Ingredients :
1. Wash meat thoroughly, drain. Set aside.
2. Wash kamias na tuyo 3 times to make sure that it is clean.
3. In a pot, place the kamias in the bottom, next the pata.
4. Add garlic, onion, salt and pepper then water.
5. Simmer for 1 hour or until the meat is tender.
6. Serve with white rice.
Good morning!
Miss me? I know, I am sorry that I was unable to post lately. 2 weeks ata? I have been too busy with my mommy duties as husband left to work overseas na.
Before we moved back to my Nanay's place, I granted his wish to taste the sinaing na pata. Unlike paksiw na pata, this is cooked with kamias na tuyo and not vinegar to make the meat taste sour. I guess this is the version of sinaing na isda, something that we both grew up eating while we were in Batangas.
Ingredients :
- 1 1/2 kg pata
- 5-6 cloves garlic
- 1 medium onion
- 30 pesos kamias na tuyo (add more to make taste the sour taste)
- salt and peper to taste
- enough water to cover the meat.
1. Wash meat thoroughly, drain. Set aside.
2. Wash kamias na tuyo 3 times to make sure that it is clean.
3. In a pot, place the kamias in the bottom, next the pata.
4. Add garlic, onion, salt and pepper then water.
5. Simmer for 1 hour or until the meat is tender.
6. Serve with white rice.
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| My Version of Sinaing na Pata |
