Comments on: Pata Tim a la Marketman

By: Rod

Rod — Thu, 24 Jan 2013 03:00:58 +0000

Yummy!!!! nakakagutom naman ‘to. Just want to share my way of cooking pata tim, first is boiled the pork in a caldron about 20-30 mins, just to remove fats/sebo from it. Final seamier will be on pressure with all the condiments shared by our kababayans… Have a great day everyone…

By: lian

lian — Fri, 09 Nov 2012 12:03:34 +0000

Hello there!!!I am fascinated on all your post. Just to share a recipe of pata tim my Uncle used to serve during special occasions here in Pangasinan. He first deep fry the pata after placed it in a deep stock pot. Put some red onions, bunch of celery, soy sauce, pineapple juice, salt, ground black pepper and brown sugar. And cook it for about 1 1/2 hours on slow fire until the sauce thicken. Its more of braising method.

By: CAPRIGIRL

CAPRIGIRL — Tue, 04 Sep 2012 04:55:30 +0000

PATA TIM DERIVED FROM CHINESE PATA STEW LIKE THING. THE FILIPINO VERSION OF PATA TIM IS ALSO A TRULY GOOD PATA RECIPE. IT TASTES SOOOOOOO REAL GOOD TOO.

By: Carol

Carol — Tue, 28 Aug 2012 16:17:12 +0000

I agree, Tim is a hokkien term for a cooking method that uses steam to cook food in another covered vessel, usually a clay or ceramic pot. I never connected the dish with this before though hahaha! And I never knew there was a pato tim!

Mm, as cat mentioned, Chinese traditionally use rock sugar in braises, soups and stews. Partly I think the reason is to balance the yinyang of a dish. Rock sugar is cooling, which balances heaty braises and meat. Regular sugar is heaty.

Millet, have you tried fuzzy logic rice cookers? They make perfect rice each time using star trek type of scifi tech, induction heating, and all that jazz. My Tiger fuzzy logic is arriving next week and I am super duper excited. I can’t wait to try if the ultra yummy setting can really make regular rice ultra yummy! 6 tulog na lang….

By: ka_fredo

ka_fredo — Sun, 26 Aug 2012 09:35:45 +0000

Most modern pressure cookers have a safety valve that releases steam when you reach a certain pressure. That is why on ordinary cookers you have this metal weight that dances around letting out excess pressure. The weight of the metal corresponds to the allowable pressure for the cooker.

I usually tenderize beef that has a lot of gristle or “gatil” in a pressure cooker. I love dipping it in patis+calamansi once its very tender.

By: farida

farida — Thu, 23 Aug 2012 16:44:08 +0000

Yummy, MM. I used to make this dish too. Gotta do it again. Will do it your way. Never had any problem with the pressure cooker. Altho, I just make sure I am not in the kitchen when it is on, he,he.
@ bettyq, what is your recipe for the tuscan style salmon. Have to dig out my pressure canner. Also, I got a supply of sockeye salmon. Have not thought of canning them til you mentioned it. Thanks, bettyq.

By: Alan Antonio

Alan Antonio — Sat, 18 Aug 2012 06:39:40 +0000

Thanks a lot Millet.Happy Kadayawan..

By: Dodi

Dodi — Sat, 18 Aug 2012 05:15:11 +0000

MM, I agree with @manny, your next pressure cooker project should be lengua. My dear, departed father used to cook the “meanest”, soft and utterly delicious “lengua estofado”, but he was not able to pass on his recipe to us because we did not show much interest until it was too late. Now, we can only reminisce and revel on the memory of the food he cooked. Come to think of it, the men in our family are great cooks, lol, with the exception of this person.

By: betty q.

betty q. — Wed, 15 Aug 2012 13:27:40 +0000

Ana…They are not for sale but I will be more than happy to share them with you. I use wild chinook salmon but if you prefer wild sockeyes, I will make a batch with sockeyes just for you. Maybe the Sunday right before Labour Day, we could meet at Our Lady of the Assumption Church in Poco, I attend the first Mass in the morning at 9 am. But if you would rather meet somewhere else , then just let me know. If you know my e-mail, please give me a shout.

By: Ana

Ana — Wed, 15 Aug 2012 08:48:19 +0000

betty q, Just wondering if you are selling the salmon tuscan style sardines? I know that you are in Vancouver and I just moved here two years ago. You think I can purchase a few cans? I won’t deny that I am a silent fan of MM and betty q Thank you and I hope to meet you one day.