Two vintage recipes
IN MY BASKET - Lydia D. Castillo (The Philippine Star) - June 9, 2019 - 12:00am

We decided on two dishes taught by our late Inay that we can share with home cooks.

We suddenly became nostalgic for food of our younger days after dining on vintage food in Tagaytay. So we decided on two dishes taught us by our late Inay that we can share with home cooks. Here they are:


Estofadong Pata (Stewed Pork Leg)


One pata (pork leg) which you can buy already sliced

One stalk each of leeks and celery, each cut into 3-inch pieces

One medium size onion, sliced

One head native garlic, crushed

Two saba (plaintain) bananas, sliced diagonally and fried

1 tbsp brown sugar

1 tbsp patis (fish sauce)


Oil to sauté


Tenderize pata with the leeks and celery.

Drain the broth but do not discard liquid.

Sauté garlic and onion in a little oil.

Add pata and patis, cover for 2 minutes.

Add a bit of the broth.

Let simmer, then add the bananas, sugar and peppercorns.

Bring to a full boil and cook for a while. Then serve.

Here is another easy dish to prepare:


Ginataang Hipon

(Prawns in Coconut Cream)


Half kilo medium size shrimps

1/3 cup coconut cream

One head native garlic, crushed

Salt and pepper


Pour the coconut cream into a shallow casserole.

Put in the prawns, add salt and pepper.

Bring to a boil, until liquid slightly thickens. 

Serve with a dip of vinegar, garlic, salt and pepper. 

Try these simple recipes. They are masarap (delicious)!



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