WEBTransfer the pata to a strainer placed over a bowl to drain and save up the sauce of the pata . Let pata and sauce cool down, set aside. DEEP-FRY. In a deep pan, heat oil. Fry pata on each side for 5 minutes or until desired crispness is achieved. Cover the pan while frying to keep you safe from oil splatters. Remove from fire, drain excess oil
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WEBAdd fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, banana blossoms, star anise and brown sugar. 3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender. Add water if necessary. (Cook in pressure cooker takes 30 minutes). 4. Add dissolved cornstarch and adjust seasoning according to taste.
WEBUsing fresh or frozen shrimp, add them to a baking dish with ghee, olive oil, garlic and lemon juice. Bake for about 10 minutes while you prepare the zucchini. Toss the zucchini noodles in sauce with the shrimp for a simple but outrageously tasty shrimp scampi inspired meal. Recipe by Cook Eat Well.
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WEBHeat 5 to 6 cups of water in a pot. Add the ginger and the pata pieces. Cover the pan and let this boil for 10 minutes. Remove the pata from the pot and discard the liquid. Heat some oil on the same pot. Add the onions and garlic and then sauté for a few minutes. Add the pata pieces and stir a bit.
WEBInstructions. Add the olive oil to a large skillet or saucepan over medium heat. Add the garlic and anchovies and cook, stirring, until fragrant (around 1 minute). Add the crushed tomatoes, chili flakes, olives and capers and a pinch of salt. Stir to combine.
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