This one was quite easy; with the help of ready-made tomato sauce! Just browned some meat (honestly, I prefer ground meat), added the tomato sauce, then some spices and the cheese (of course! that’s a MUST in our household). I used fettucine (wondering why it’s green? because that’s with spinach! lol) and when they were cooked I just mixed both the finished sauce and the pasta!

Anybody hungry? Let’s eat!

Ate this yesterday … hubby bought that for me. From a bakeshop just a street away from us. It was nice … really so chocolatey!

Food Friday

My sister and nieces went to the Ilocos area last December, and of course they just had to bring home this salty snack from their trip!

These are different since they more or less look like popped corn rather than the usual “cornik” (whole corn kernels). They are not hard, too … I guess because of their having “popped” already.

Yummy!
TTags:food friday, maiylah, lifesnippets, food

am so hungry for a brownie right now…

this is one of my fave foods … though it certainly isn’t healthy if you eat too much! Still, it doesn’t hurt if i know the recipe, right?!
got the recipe here.

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

• 1 Pata (front or hind leg of a pig including the knuckles)

• 1 bottle of soda (7Up or sprite)

• 1 tablespoon of salt

• 2 tablespoons patis (fish sauce)

• 1/2 tablespoon baking soda

• 1 tablespoon of monosodium glutamate (MSG)

• 4 tablespoons of flour

• Enough oil for deep frying

• Enough water for boiling

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

• Make four to five inch cuts on the sides of the pata.

• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

• After the above process, rub patis on the pata and sprinkle flour liberally.

• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

something interesting i stumbled on today …
the slideshow site, i mean, not my pictures. LOL