Sinanglaw Recipe

Sinanglaw is a soup with a bitter taste cook from beef innards, cow skin season by bile juice and seasoned with kamias. It is a traditional Ilocano Filipino recipe and as far as I remember I taste first sinanglaw during our family vacation at 100 Island. The taste of sinanglaw recipe can be comparable with a popular tagalog recipe known as pinapaitan, it has almost same ingredient and the only difference is the cows skin included for cooking sinanglaw. It usually prepare as a pulutan but this recipe can be prepare also as a viand.

Sinanglaw Recipe Ingredient:

  • 3/4 kg beef Innards (Menudencia)
  • 1/4 kg beef liver, cut into small pcs
  • 1/4 kg cows skin
  • 2-3 tbsp cooking oil
  • 1/2 kg kamias or 1 big pack of tamarind powder
  • 2-3 tbsp minced garlic
  • 1 medium size onion, slice
  • 3-4 thumb size peeled ginger, sliced
  • 1/2 cup beef bile
  • 1-2 tsp Ground pepper corn
  • Patis
  • salt to taste
  • Vetsin
Sinanglaw Procedure of Cooking

  • Clean Innards and bring to boil for 5-70 minute.
  • Drain innards to cool and cut into small pcs
  • Bring to boil again in 1 litre of water along with garlic and ginger unti the meat tenderized
  • Separate Innard from broth
  • In a pot with cooking oil, sautee garlic, onion, and ginger
  • Add tenderize entrail, liver, and patis. Simmer for 5  minute
  • Add kamias and simmer for another 5-10 minute or until kamias soften
  • Add broth and bring to boil again fo another 10 minute in low fire add water if necessary
  • Add ground pepper corn, salt  to taste and vetsin
  • Served newly cook sinanglaw with hot steamy rice,

          Optional : Garnish with spring onion at the top