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antgsm » Anything Goes » Cooking ng Ina mo » Ilokano Food

Cooking ng Ina mo Luto ng ating mga Nanay

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Old 08-17-2014, 02:54 PM   #21
brett007
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tatak ng ilokano pakbet nag imasin....
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Old 08-17-2014, 03:07 PM   #22
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inabraw nga adda tinunu nga tilapia na....
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Old 09-18-2014, 04:19 PM   #23
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BAGNET sabayam pay ti
POQUE-POQUE

naka im imasen kaka..
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Old 12-03-2016, 12:20 PM   #24
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bulong marunggi ah mabarudubud payla kaimasan aglalo nu sagpawam ti tinunu nga ikan................................sabay warek warek wenu tinunu ah karne
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Old 12-03-2016, 01:59 PM   #25
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inlambong nga okra isawsaw te bagoong nagimas cka
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Old 01-01-2017, 04:36 PM   #26
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Quote:
Originally Posted by Aspen View Post
... SINANGLAW Vigan ! daytoy ti nakaim-imas a kaldo--naraman, nasabor, alsem ken nanam ken banglo a nakairuaman ni ilokano

Click the image to open in full size.
Click the image to open in full size.

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.


Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available


Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.
ang sarappppp!!!!!


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Old 01-01-2017, 11:04 PM   #27
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Paksiw nga saluyot, bisukol, beldat
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Old 01-04-2017, 09:43 PM   #28
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Quote:
Originally Posted by Aspen View Post
... SINANGLAW Vigan ! daytoy ti nakaim-imas a kaldo--naraman, nasabor, alsem ken nanam ken banglo a nakairuaman ni ilokano

Click the image to open in full size.
Click the image to open in full size.

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.


Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available


Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.
sarap naman nito boss san ba poydi mag order nyan naglalaway na ako hehehe
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