Paksiw na Pata (Smoked Style)

There are so many ways to cook Paksiw. The usual method is to cook it
with bulaklak ng saging (banana blossoms). But have you tried Paksiw
using smoked pata ng baboy (pork leg)? The smoky flavor adds a delicious
twist to the dish. I first tasted this dish here in Pila. But instead of pata
ng baboy, ulo ng baboy (pig's head) was used. I prefer using pata since
it is meatier than the head, especially if you use the front leg.


Paksiw na Pata ng Baboy- smoked style (Pig's leg Paksiw - smoked style)

1 pork pata, preferably front, sliced in half lengthwise
3/4 cups vinegar
2 cups water
1/2 cup soy sauce
1/2 cup brown sugar
1 whole garlic, crushed
1 tsp peppercorn, crushed
1 medium onion, sliced

Wash pork pata and smoke for about 30-45 minutes until color turns brown.

Chopped into small slices, about 1" thick.

Place all ingredients in a casserole and slow cook for about 1 1/2 hour,

add water if necessary, until meat is very tender.

Best served with boiled rice.

You might want to try my Fish Paksiw recipe:





Paksiw na Isda (Fish in Vinegar Sauce)

Phak Chee Farang / Sawtooth Coriander

My contribution to this weeks Weekend Herb Blogging (WHB)
event is Phak Chee Farang, which I only recently learned is
also called Sawtooth coriander.



I was introduced to this plant by Tita Cora of Ning's Thai when she
served my Pad Thai garnished with Phak Chee. She even gave me
some plants to grow.

Sawtooth Coriander (Eryngium foetidum) is an uncommon herb.
The leaves are long and distinctly serrated along the hedge,
hence the name, sawtooth coriander. If you are a cilantro/coriander
lover then you will also love this herb. Their taste and smell is
very similar. The herb is easy to grow, tolerating hot humid weather
and can also grow well in shaded area.


Sawtooth coriander is used in many Thai ( known as Phak Chee Farang)
and Vietnamese (known as Ngo gai) dishes. I love sawtooth coriander
in my salsa and Tom Yum.


Check out the rest of the entries in the week's
WHB event, hosted by Astrid of Paulchen's Foodblog.

Haalo of Cook (Anything) AT Least Once
organizes the event.

Adobong Hito sa Gata

Here in Pila, Laguna, hito (catfish) is often sold live in our local market.
These came from the fishpens along Laguna de Bay. When in season,
you can see hito being sold along the national highway.

Hito are slimy and sometimes "malansa" (fishy taste?). I can't find the
exact English term for this word but to describe it, it's like a taste of rotten
fish, when not cleaned properly. Ask the fish vendor to gut the fish for you
since it can be a little tricky. It's a sight to see the vendor going after a live hito
with his "pamalo"(whipping stick).

To remove the sliminess of the hito, rub it with used wood ash. If wood ash
is not available, you can use salt to rub it with. Others would soak the fish
in salt and vinegar for a few minutes. Wash with water thoroughly.

Hito at home is often cooked as Adobo. Luyang dilaw or yellow ginger
is added to help remove the "fishy" taste.

Adobong Hito sa Gata (Catfish Adobo in Coconut Milk)

1 k hito or catfish (about 4-5 pcs)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 c vinegar
1/2 c water
thumb size luyang dilaw, sliced
salt and pepper
2 cups coconut milk

After cleaning the fish thoroughly, cut the fish into half and place in a pan.
Add garlic, onion, vinegar, water, ginger. Bring to a boil without stirring.
Cook until almost dry before adding the coconut milk. Bring to a boil
and cook a few more minutes until oil appears on the side of the pan.
Season to taste. Serve with steamed rice.