"Pata" Another Filipino's Best

I love it when it starts to rain, especially after the long spell of sweltering, hot weather. Our small restaurant do loves it too. We always take advantage of rainy season to earn much from the rushing people looking for the mood of hot soup. We've been promoting this Filipino native cuisine for five years now. It's frequently called "Linagang Pata" or just "pata" in my city.

Linaga can be stated in English as a stew. It's the leisure of beef or pork with a touch of fruity sour flavor of tamarind served in plentiful hot soup. Pata is more like that of the well-known beef stew or the famous Filipino "kansi" and "pork sinigang". But for a more extra ordinary flavor to warm and fill one's tummy, this recipe uses Beef leg or Beef Pata instead of the usual meat.

This Filipino recipe requires ample time to prepare, from acquiring, cleaning, and cooking or even in plating the cooked concoction. First hand, beef leg is normally seldom available in markets. One should get to it ahead restaurant marketers whose guts could purchase the best pieces. It can be bought by piece or by kilo in prices like that of the beef meat. Anyone whose endeavor in cooking is fresh would wonder through the complicated and messy cooking process. Who's going to flawlessly clean the animal's legs first thing?
Enjoy my very own Beef Pata Recipe Here...

I'm at ease in using shaving blades to shear the hairs off and scrape the skin hardly to make it whiter and cleaner. Who could think of a way to soften the almost hard as stone legs anyway? Well, honestly, it took me six hours every day to keep the flame burning until pata acquires a flubber-like softness. And I insist charcoal heat is better to boil it for hours in large cauldrons or pots until soup turns into an intense beefy flavor. Fresh lemon grass leaves and roots can fill up the pata soup with a more enhanced aroma and taste. Mineral salt is supplied along with beef broth cubes if available to boost its meatiness. The cooking journey is at its peak when you're at the point of pinching the legs to its hardest bone. And if the boiling had made it done, make your creation a healthy one by adding the supple ingredients. This one is not only for merienda but also best associated with rice. Our turo-turo has been serving this trade mark specialty in medium bowls and one can keep asking for more broth/soup if he desires. Whether it's a rainy or a fine day, with me judging the speed of consumption and lack of conversation among customers while enjoying the mini-feast, our soup is utterly worth each visit.

Want to know how to cook Pata? See it here...

Nice day!