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