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

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Igado Recipe

Igado or Igado recipe is popular is a Filipino dish recipes which originated from northern part of Philippines or Ilocandia (Ilocano region). Aside from Igado, Ilocano are also famous for  their Pinakbet with bagnet, Sinanglaw. Philippines is composed of different region and some of them has their own dialect and of course has their own traditional food. Basically, igado is  just a Filipino Pork and liver stew, while it originated from the northern part of the country its popularity extend althrough out the country as it become ne of the most favorite day to day viand for Filipinos. The taste of Igado is comparable with adobo that once it was tasted for sure you will like it. Here is my method for preparing this Ilocano  recipe.

Igado Ingredient:

• 3/4 kg  Pork Kasim, cut into cube( menudo cut)
• 1/2 kg  Pork liver
• 2-3 tbsp minced garlic
• 1 medium size onion slice
• 1 large bell pepper, cut into strips
• 2-3 tbsp cooking oil
• 2 cup of water
• 1/2 cup green peas
• 1/2 cup vinegar
• 1/2 cup soysauce
• 2-3 tbsp patis
• Vetsin
• salt to taste
• 1/2tsp ground peppercorn
• 2-3 pcs laurel leaves

Igado Procedure for Cooking

• Heat cooking oil in a pan
• Sautee garlic and onion
• Add pork and patis, cook in small fire for 10-15 minute, mix pork constantly.
• Add water, toyo (soysauce), and vinegar.
• Bring to boil and simmer for 20 minute or until meat is tender
• Add green peas and pork liver, simmer for 10 minute, add water if needed
• Add ground peppercorn, salt to taste, vestin, red bell pepper and laurel. simmer until sauce decrease by volume and thickens.
• Served newly cook pork Igado recipe along with hot steamy rice. Enjoy...

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