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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Nilasing na Hipon Recipe

Nilasing na hipon recipe, it is a popular filipino seafood recipe as an appetizer (pulutan) or for daily meal. This recipe is easy to prepare because basically it is just a marinated prawns recipe with beer, wine, or gin which is very obvious from its name nilasing which means drunken with liquor. Nilasing na hipon is always available in bar and beerhouses in Philippines for pulutan. It is best served with spicy vinegar or even sweet and sour sauce, Here how i cook this Filipino food shrimp recipe.

Drunken Shrimp Recipe Ingredient:

• 1 kg of Shrimp
• 1 bottle of gin or beer
• 1 tsp salt
• 2-3 cups of all purpose flour
• 1 tsp ground pepper
• Cooking oil
• Vetsin

Procedure for Cooking:

Wash shrimp, drain and marinate with gin or beer for 1 hour. Mix flour, 1 cup of gin, salt, vetsin. ground pepper to make batter. Add prawn to batter and mix until prawn  is completely covered. Deep fry until it crispy. Served newly cook nilasing na hipon recipe with sweet and sour sauce or vinegar with sili. This recipe is best for pulutan or for meal.

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Lumpiang Shanghai Recipe

Lumpiang Shanghai recipe is also one of the best filipino recipe to prepare as a meal and during special occasions.  It is easy to prepare and nutritious because it has pork and vegetable ingredients.  We all know that pork is rich in protein while carrots has an excellence source of beta-carotene. Children like mine will surely love this Lumpiang Shanghai or Pork Spring rolls. Here is my way of cooking delicious and crispy, lumpiang shanghai. 

Ingredients for Lumpia Shanghai:

·        ½  k ground pork

·        3 pcs. medium size onion, finely chopped

·        2 pcs. carrots, grated

·        Kintsay (Chinese Celery), finely chopped

·        1 clove of garlic, finely chopped

·        Ground pepper

·        Salt to taste

·        Vetsin (Monosodium glutamate)

·        2 cups cooking oil

·         Lumpia wrappers (Spring roll wrappers)

Proocedure of Cooking for Lumpiang Shanghai Recipe:

1.   In a bowl, put  ground pork, chopped onion, garlic, kintsay, carrots, ground pepper, salt, and       

      vetsin.  Mix very well.  Set aside.

2.   Get the Lumpia wrapper and separate.

3.   Get a plate and lay one lumpia wrapper then put 1 tablespoonful of the filling. 

4.  Take the bottom and top edge of the wrapper then fold them towards the center.  Fold both sides and

      roll. Roll as tightly as you can.  Moisten the last edge of the wrapper with water to seal it.    

5.   Repeat the procedure until all the wrappers are filled.  

6.  Pre heat the frying fan, add cooking oil then fry the lumpia roll until golden brown. Remove from the  

     fan and place in a plate with tissue paper to drain the excess oil.

.  Serve lumpia shanghai  with catsup or sweet and sour  sauce along with hot steamy rice.

Best served with catsup or sweet chillie sauce

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