Sinanglaw (Pinapaitan)
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| Sinanglaw (Pinapaitan) |
Anyway.
We call this dish Sinanglaw in Ilocano which literally means bitter pait in Tagalog. It has a bitter taste and we do not add sour flavor like other do. I don’t know but I used to eat this alone with rice but without adding calamansi or lemon.
I grew up in the province eating this almost every other day. When we prepare this dish I know there is an special occasion. Buying meat or innards in the province is a bit expensive so that we call it a
special occasion especially when a tourist visitor is coming to our town.
We always prepare a Sinanglaw for our guest to taste. It is not because we want him to get disappointed but we want our guest to be familiar to what kind of food we eat and what kind of food is available in the province. This way is our way of making our guest special.
When I was already in Manila and reside quite long I’ve missed this kind of dish very much and so I’m happy to cook this again and share how we cook this in our own way. I was taught by my parents and other relatives who are so good in cooking Sinanglaw.
This will be forever in my mind and heart. Sharing this kind dish to the world makes me happy, so I hope you try this dish. Appreciate it and you’ll love this for sure.
If it is your first time eating or encountering this, you’ll get surprised by the taste especially it contains innard parts like liver, kidney, pancreas, intestines and many more.
Speaking of innard parts, we usually use Carabao innard parts instead of Beef, Carabao’s meat is tastier than beef for me. And a far as I know carabao’s meat is cleaner than beef. They are raised in the farm and they only eat grass or the usual food in the farm.
What are the ingredients need to cook this:
- 1 tbsp ginger
- 2 tbsp cooking
- 1 tbsp garlic
- 1 onion
- 2 tbsp fish sauce
- 10 cups water
- 1 tbsp bile
- 1/2 cup beef/carabao innards - liver, intestines, pancreas, heart, kidney, meat and tripe
- salt and pepper
What to do in your ingredients:
- ginger - minced it
- garlic - minced it and set aside
- onion - chopped it fine
- bile - the measurement of this depends on you
- Innards parts - wash them carefully and cut into cubes
- fish sauce, salt and pepper - you have to taste according to your taste if it’s delicious so again it depends on your taste
Let’s Cook it (How to):
- Heat the pan a little and add cooking oil
- Saute ginger in a low heat then set aside then add garlic until brown and add onion
- Then mix them and saute it is cooked
- Add the innards and cook until it becomes oily
- Slowly add water
- Add 1 pinch of salt, pepper, cover and simmer.
- Then finally add the bile.
- Then add salt and pepper according to your taste.
- Done!
Reminder:
Slowly add the bile because you don’t want it to be really bitter, and taste if there is a need to add bile then add again.
I hope you like this dish and if you have any question or suggestion you can comment. Thanks for reading.
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