Prepare a noodle dish fit for the holiday season with this Pata Bihon recipe that will make your taste buds delighted with how flavorful it is. Rather than sticking to a healthy meal, let loose this Christmas by indulging in a deliciously filling meal.
Make bihon the centerpiece of the dining table by making it special with the mouthwatering addition of perfectly cooked pata. With how flaky it is as you tear it apart, along with all the flavors it has absorbed, each bite will me you smile as you slurp up another delectable forkful of bihon.
Pata Bihon
Ingredients
For the Pata:
- 1 pc. whole pata
- Rub with salt
- Oil, for frying
Pata Broth:
- 1 whole garlic
- 1 pc. onion
- 4 pcs. star anise
- 1 stalk onion leek
- 1 Tbsp. whole black pepper
- Water, for boiling
- ½ cup soy sauce
- ½ cup Maggi Oyster Sauce
- 2 Tbsps. sugar
Pata Sauce:
- 4 cups pata broth
- 2 Tbsps. Maggi Oyster Sauce
- 3 Tbsps. sugar
- Slurry, to thicken
- 1 Tbsp. sesame oil
- 5 pcs. dried shiitake mushroom
- 2 Tbsps. Chinese rice wine
- Season with salt
Blanching and Sauté:
- 1 pc. carrot
- ½ cup chicharo
- 1 bunch bok choy
- Season with Maggi Magic Sarap
Sauté:
- 5 cloves garlic, minced
- 1 pc. onion, minced
- 1 stalk celery
- 1 pack bihon, soaked
- 3 cups pata broth
- 1 sachet Maggi Magic Sarap
- Season with black pepper
- 4 Tbsps. soy sauce
- 1 Tbsp. sesame oil
- ½ cup onion leek, chopped
Instructions
- Score the joint of the pata. Rub it with salt.
- In a pan, heat the oil. Fry the pata.
- Slice the entire garlic bulb in half. Cut the onion into four. Add it into the pot with star anise, onion leeks, black peppercorns, the fried pata, and water. Season with soy sauce, Maggi Oyster Sauce, and sugar. Cover and leave it to cook until the pata has become tender.
- Once the pata is cooked, remove it from the pot. Set aside and let it rest.
- Using a strainer, remove all the aromatics from the sauce. Discard.
- Scoop some of the sauce onto another pot. Season with Maggi Oyster Sauce and sugar. Make a slurry by mixing cornstarch and water. Pour it into the pot. Add sesame oil, shiitake mushrooms, Chinese rice wine, salt, and salt. Mix it all together before adding the pata. Make sure to coat it in the sauce. Leave it to cook and absorb all the flavor.
- Slice the carrots thinly. Remove the strings from the chicharo. Chop the bok choy in half.
- In a pot with hot water seasoned with salt, blanch the carrots, chicharo, and bok choy. Toss it in an ice bath after blanching to stop the cooking process.
- Soak the bihon in water.
- In a pan, heat the oil. Sauté the garlic, onion, and celery. After letting the aromatic cook for a bit, add the bihon and pata broth. Season with Maggi Magic Sarap, black pepper, soy sauce, and sesame oil. Toss it all together. Add the onion leeks and toss again.
- In a pan, heat the oil and sesame oil. Sauté the blanched carrots, chicharo, and bok choy. Season with Maggi Magic Sarap. Use it to garnish the cooked bihon. Take the pata out of the pot and place it on top of the bihon.
Whether you serve the pata and bihon separately or together, the exquisite flavors will amaze you with every bite. Serve it this Christmas season and watch as everyone becomes excited with the enticing scent of this newly cooked Pata Bihon. Make sure to grab some for yourself because you might find the serving plate empty before the festivities end.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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