Planning to Retire Soon!

If you are planning to retire in the Philippines soon, I suggest you visit several excellent websites on pro's and cons of retiring in the Philippines. However if you want to retire in the provinces, where life is simple, standard of living cheaper, less traffic congestion and pollution, availability of fresh seafood and vegetables compared to the big cities, my island province is the place for you! If this is your first time in my site, welcome. Please do not forget to read the latest national and international news in the right side bar of this blog. Some of the photos and videos on this site, I do not own. However, I have no intention on the infringement of your copyrights. The photo above is the front yard of Chateau Du Mer-Our Retirement Home in Boac, Marinduque, Philippines

Wednesday, April 27, 2016

My Simple Recipe for Kare de Pata


The other day, I purchased 2 lbs of pork feet, hocks and shank as it was on sale at our local food market. With it I purchased 3 bunch of baby boctoy( pechay),1.4 lbs green beans and 2 large size Chinese eggplant. For the peanut sauce* I purchased Peanut Powder by Jif. This is the first time I have used this product. It says it has 85% less fat than the traditional peanut butter. The above are the major ingredients for this recipe. The other ingredients are:

1 medium onion, diced
5 cloves garlic, minced
1 tablespoon tumeric powder for coloring
1/4 cup cooking oil
2 cups water
Garlic salt and or ground black pepper to taste
Shrimp Paste ( bagoong)-optional

Cooking Instruction:

1. Pour 8 cups of water in a cooking pot along with the pork feet, hocks and shank. Add a dash garlic salt and black ground pepper. Boil at high heat for 1 hour or until the meat is tender. Remove the pork from the cooking pot and set aside.

2. In another cooking pot, saute the onions and garlic. Add the pork. In a cup of water add 5 tablespoon of peanut Powder( by Jif) and mix. Add the mixture to the pot, and green beans. Cook for another 2 minutes.

3. Add the eggplant, and the tumeric spice and let it simmer another 2 minutes. Lastly add the pechay and cook at low heat for another 2 minutes.

4. Serve with steam rice and with shrimp Paste on the side. My favorite brand of Bagooong is Barrio Fiesta.

* Normally, I use roasted and ground peanuts for the sauce. My discovery of the peanut powder by Jif saves time in praparing this dish. The tumeric is my own coloring ingredient, which is optional.

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