Best 2 Patatim Recipes

Are you looking for a delicious and unique dish to add to your culinary repertoire? Patatim, a traditional Egyptian dish, is a mouthwatering combination of crispy potatoes, tender onions, and flavorful spices. Originating from the vibrant streets of Cairo, this delightful dish has gained popularity around the world for its simplistic yet satisfying taste. Whether you're a seasoned chef or just starting out in the kitchen, this article will guide you through the steps to create the perfect patatim.

Check out the recipes below so you can choose the best recipe for yourself!

PORK PATATIM (FILIPINO-CHINESE STEWED PORK LEG/KNUCKLES)

Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles) image

This dish reminds me of my days growing up in Cebu City - Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This dish is fork-tender, fall-off-the-bone pork knuckles stewed on soy sauce, oyster sauce, and rice wine. Best eaten with rice or steamed bao buns.

Provided by jerryrard

Categories Pork

Time 2h15m

Yield 6-10 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs pork legs (the pork pata i got from our asian market was already pre-cut)
2 pieces star anise (or anise extract)
1/2 cup soy sauce
2 tablespoons hoisin sauce (optional)
oyster sauce (optional)
6 cups water
1 cup brown sugar
1/2 cup rice wine (optional)
sake (optional)
1 teaspoon peppercorn
1 teaspoon sesame oil
1 tablespoon cornstarch
5 pieces baby bok choy
8 pieces dried shiitake mushrooms

Steps:

bake pork pata in oven at 450 until the skin turns brown. this is what prevents the skin from breaking when it is stewing. while the pork pata is baking, soak the shitake mushrooms in hot water.
when done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
to serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. pour the sauce over the pata and vegetables.
enjoy.
** optional - you can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".

Nutrition Facts : Calories 723.3, Fat 43.7, SaturatedFat 15, Cholesterol 165.9, Sodium 1465, Carbohydrate 38.8, Fiber 0.3, Sugar 36, Protein 42.2

PATATIM

Patatim image

this is one of my unique recipe that my husband really love...its a chinese recipe using pork front leg.be sure that the leg is free from hair its very clean..

Provided by wildflower_0819

Categories < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 pork leg (front leg of a pork)
2 star anise
6 garlic cloves, minced
1/2 cup dried black mushroom (soaked in water)
1 medium size carrot, cut and designed as flour (thinly round)
2 onions, sliced into cubes
1 small Chinese cabbage
1 cup soy sauce
1/4 cup flour
1/2 cup brown sugar
1/4 teaspoon msg
1/8 cup vegetable oil
1 gallon water

Steps:

boil pata (halfly cut)into deep pan with half-filledwater.
putting star anise and 1 onion cut into cubes until the pork is tender.mix soysauce,brown sugar,seasoning and flour into separate bowl.set aside.in a frying pan sautee garlic and 1 onion,carrots then pour into pork together with
the soysauce mixture, until the sauce becomes thickened.put mushroom(drained) and the cabbage.serve hot and enjoy -- .

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are ideal for making patatim as they are firm and hold their shape well during frying.
Cut the potatoes evenly: Cut the potatoes into 1/2-inch thick wedges to ensure they cook evenly.
Soak the potatoes in water: Soaking the potatoes in water for at least 30 minutes helps remove excess starch, resulting in crispier fries.
Fry the potatoes twice: Frying the potatoes twice ensures they are crispy on the outside and fluffy on the inside. Fry them once at a lower temperature (300°F) to cook them through, and then fry them again at a higher temperature (375°F) to crisp them up.
Season the potatoes generously: Sprinkle the potatoes with salt, pepper, and any other desired seasonings before frying. This will enhance their flavor.
Serve the potatoes with your favorite dipping sauce: Patatim can be served with a variety of dipping sauces, such as ketchup, mayonnaise, or garlic sauce.

Conclusion:

Patatim is a delicious and versatile dish that can be enjoyed as a snack, side dish, or even a main course. With its crispy exterior and fluffy interior, it is sure to be a hit with everyone. So next time you're looking for something new and exciting to try, give patatim a try. You won't be disappointed!