Comments on: Paksiw na Pata a la Marketman

By: quiapo

quiapo — Thu, 29 May 2008 12:47:31 +0000

Like Ted I find the substitution of dried lily buds a good replacement for dried banana blossoms. I find the use of palm sugar (jaggery) gives a richer taste than brown sugar or muscovado. I also add a bit of chinese rice wine.

By: Rey

Rey — Sat, 12 Apr 2008 22:55:13 +0000

I am cooking it right now. Hey, New Yorker, go to Woodside(Filipino Sore) or chinatown.

By: Marketman

Marketman — Tue, 26 Feb 2008 10:11:28 +0000

Dean, if you checked the archives, you might have found this recipe for humba, by our cook who is from Cebu... it is perhaps closer to what you are looking for. The pata up top wasn't meant to be a humba. Good luck with trying to recreate your lola's version...just keep tinkering.

By: Dean

Dean — Tue, 26 Feb 2008 07:42:31 +0000

My goodness! How many versions are there to make Humba? Some looks simple and easy and some are pretty complicated. I just want my Grandmother’s humba, but sadly she’s no longer around. What’s even worse is none from her 6 daughters (including my mom)picked up the recipe. Everyone was so dependent on Grandma’s Humba every sunday. Man!’ the sabaw alone was ulam na! I am guessing that she made hers the most traditional or old fashioned way, and not the “gourmet” fancy wancy way. Now with that being said, which one of you has the old fashioned way of making this.
Thank you! Marami pong salamat!

By: Marketman

Marketman — Sat, 19 Jan 2008 05:08:32 +0000

maggie, yes, you can use white sugar, but use less, BUT brown sugar is preferable. If you taste a good muscovado against white sugar, you will see that there is a difference.

By: maggie

maggie — Sat, 19 Jan 2008 04:00:56 +0000

MM, is it ok to use white sugar instead of brown sugar? Honestly, don’t know if that will make a difference.

By: roy

roy — Wed, 16 Jan 2008 15:29:23 +0000

My grandpa (when he’s still alive) usually uses Kimlan Brand thick soy sauce. This soy sauce is thicker & richer than the usual soy sauce, it is also very flavorful. He used it in adobo, pata, etc.

by the way, if we read the ingredients of Knorr or Maggi (liquid seasonings), hydrolized soy protein is one of its major ingredients… together with MSG, it really enhances flavors in our dishes!!! Thanks to chemicals.

By: roy

roy — Wed, 16 Jan 2008 15:23:03 +0000

I think Coconut Brand Soy Sauce taste best among all the soy sauce brands mentioned above. I believe this is due to the added flavorings in Coconut Soy Sauce such as hydrolized soy protein (which has a tasty, meaty flavor). The other brands are simply pure brewed soy sauce. Kikkoman has a very aromatic “brewed” winey taste & aroma. I usually mix Kikkoman and Coconut brand to get the best of 2 worlds in all my recipes requiring soy sauce. Knorr liquid seasoning may also be added to have a little zest in the flavor. (but this will mean putting more chemicals in your food).

By: lee

lee — Wed, 16 Jan 2008 02:23:07 +0000

Smell a blog. Scratch and sniff monitors. Print and taste pages. Connie, when will all these be?

By: Connie

Connie — Tue, 15 Jan 2008 13:26:38 +0000

LOL The chambas for this entry are super duper chambas. Makes me feel like reaching out and eating the pata on the monitor.