AuthorBiteSized
DifficultyIntermediate

Click to rate this post!

[Total: 0 Average: 0]

Yields6 Servings
Total Time2 days
Crispy Pata




Marinade/Soup base











Batter



Tempura







1

In a large pot, boil pata for 10-15 minutes. Remove scum while the pata is boiling. Drain and wash pata well.

2

In the same pot, sauté onions, garlic, tomatoes, and bay leaves for a few minutes. Place pata inside and cover with water. Add siling pansigang, calamansi juice, patis, radish, salt, and peppercorns. Cover and boil until tender, about 1 – 2 hours. Remove pata, pat it dry, then chill uncovered in the fridge for at least an hour or overnight. Boil the soup until thickened into a sauce. Add cornstarch slurry if necessary.

3

Rub vinegar all over the skin. Sprinkle and rub sinigang mix onto the skin.

4

In a large pan over medium-high heat, deep fry in hot oil until crispy.

Fry the vegetables
5

Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined.

6

Coat vegetables in seasoned flour then dip in batter. Fry on high heat until golden, about a few minutes. Serve on the side.

Ingredients

Crispy Pata




Marinade/Soup base











Batter



Tempura







Directions

1

In a large pot, boil pata for 10-15 minutes. Remove scum while the pata is boiling. Drain and wash pata well.

2

In the same pot, sauté onions, garlic, tomatoes, and bay leaves for a few minutes. Place pata inside and cover with water. Add siling pansigang, calamansi juice, patis, radish, salt, and peppercorns. Cover and boil until tender, about 1 – 2 hours. Remove pata, pat it dry, then chill uncovered in the fridge for at least an hour or overnight. Boil the soup until thickened into a sauce. Add cornstarch slurry if necessary.

3

Rub vinegar all over the skin. Sprinkle and rub sinigang mix onto the skin.

4

In a large pan over medium-high heat, deep fry in hot oil until crispy.

Fry the vegetables
5

Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined.

6

Coat vegetables in seasoned flour then dip in batter. Fry on high heat until golden, about a few minutes. Serve on the side.

Crispy Sinigang

Click to rate this post!

[Total: 0 Average: 0]