Sinanglao, Sinanglaw

Sinanglao
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 tripe, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute.

Sinanglao, Beef Innards Bile and Kamias Flavored Soup

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 to 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 to 5 minutes, add patis and cook for another 3 to 5 minutes. Pour in broth and add in kamias, simmer for 10 to 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 to 5 minutes. Serve hot.

See other papaitan recipe:

Papaitan Kambing, Pinapaitan Kambing
Papaitan Baka, Pinapaitan Baka
Papaitan Soured with Kamias

8 comments:

JMom said...

This is what I call hangover soup :)

My aunt served us this for breakfast while we were in the Philippines in 2006. Delicious!

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ut-man said...

Hi JMom, yes it’s brings back your senses to life from the previous night rounds of drinks.

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Lotus Flower said...

This looks good but unfortunately for me too much cholesterol. I am hypertensive so even if I crave for such delish dishes, I can't.

But cheers and enjoy!

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ut-man said...

hi! lotus flower,to bad it is best to follow the doctor's advice...

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Anonymous said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Ruth

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ut-man said...

Hi Condrad welcome to OPC.

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Anonymous said...

hi,tanong k lang po saan kyo sa abu dhabi?kc yung ingredients nyo kumpleto gaya tlga ng pinas.Saan po kayo bumili ng kamias? gustong gusto k to site m.sana mka share ka pa ng marami recipes..goodluck!

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Anonymous said...

saan po kayo bumili ng kamias sa abu dhabi?

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