Papaitan with Kamias

Papaitan with Kamias
Papaitan with Kamias. An Ilocano reader send the following comment from my previous Papaitan, pinapaitan baka post that was cooked in Abu Dhabi, and I want to share it with you. “Pinapaitan (papaitan) is an Ilocano recipe and Ilocanos use the juice from the small intestine we call pait or the juice from the large intestine, we call pinespes. Most Ilocanos prefer pure pait but some add pias (kamias) or salamague (sampalok) to give some twist. Use the siling pangsigang instead of (siling) labuyo, especially when it is not intended for pulutan.”

Papaitan Soured with Kamias Recipe

The reader was totally right on how papaitan should be cooked, that’s how papaitan is traditionally cooked in the countryside where goats and cows are fed with grass. I would also love to cook a papaitan using pinespes but it is not available and practical if you live in the metropolis, besides there is a doubt of what kind of foods those goats or cows being sold in the city are eating. I have to use bile for my papait but with kamias or ginger lily now in season, I am again posting a papaitan dish soured with kamias.

Papaitan Soured with Kamias

Cooking is basically the same with my sinanglao recipe and previous papaitan recipes.

Ingredients:

1 kilo beef innards
1/2 cup diluted beef bile
1/4 kilo beef sirloin
1 head whole garlic
1 thumb size ginger, crushed
3 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1/2 kilo kamias, ginger lily, trimmed
2-3 siling labuyo, chopped
2-3 green chili, chopped
1/2 cup patis, fish sauce
salt
cooking oil

Papaitan Soured with Kamias - Gallery

Cooking procedure:

Wash thoroughly beef innards and beef sirloin, Set aside beef sirloin. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Slice beef innards into small pieces set aside liver. Slice beef sirloin and set aside. Return beef innards to the deep pot, add fresh water bring to a boil and simmer for 1 to 2 hours at low to medium heat or until beef innards 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 innards including liver and beef sirloin 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. Add in spring onion and green chilli cook for a minute. Serve hot.

See related papaitan recipes:

Papaitan Kambing / Pinapaitan Kambing
Papaitan Baka / Pinapaitan Baka
Sinanglao

2 comments:

Anonymous said...

Happy New Year!...my husband's favorite is pinapaitang baka. I don't know how to cook it until I saw your recipe for this. Just wondering when to mix the beef bile?. It wasn't mentioned in the recipe above. Pls. help.

;
ut-man said...

You might have overlooked it add the bile on the last 5 minutes of cooking half quantity at time and taste bitterness add more if required. Happy New Year too.

;

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