Home Cooked Pigar Pigar

Home Cooked Pigar Pigar

Pigar Pigar, is Dagupan City’s version of street food beef stirfry. Strips of fresh beef or carabeef and liver are seasoned with salt and pepper, stir or deep fried with onions. Served with a choice of fish sauce or soy sauce with kalamansi dip. Stir fried vegetables like cabbage, sitsaro, cauliflower or any other available vegetables may be also added. Pigar pigar is peddled at night time along Dagupan City’s Galvan Street . It is patronised by late night diners and people who go there to drink and relax. Pigar pigar is simple prepare, first of all fresh beef and liver is a must, there is no need for all those wok full of oil to cook a home cooked pigar pigar in fact a quick stirfry is all that is needed. Peddlers of pigar pigar actually just quickly deep fry the beef strips using a lot of oil, cooking with this method won’t need the extra stirfrying work and of course will make cooking easier for them. Beef are best quickly cook to retained the meat tenderness, a minute or two more it will become tough again will now need more cooking get it tender. For the vegetables all that is needed is just stir fry it with little oil. Choice of vegetables is similar to the usual chopseuy. Ok here is the recipe of my home cooked pigar pigar. Bring out the beer!

Ingredients:

2 cups fresh beef, cut in thin strips
1 cup fresh liver, cut in thin strips
1 bowl of vegetables, choice of sitsaro, cabbage, cauliflower,
broccoli, bell pepper ect.
1 medium size onion, sliced into rings
2 tbsp. soy sauce (optional)
salt and pepper
cooking oil

Home Cooked Pigar Pigar - Cooking Procedure

Cooking procedure:

In two separate bowl put the beef and on the other bowl liver mixed inn a tbsp. of soy sauce each bowl (if using), season with salt and pepper to taste let stand and marinate for about 5 to 10 minutes, keep aside. In a wok heat about 1 tbsp. cooking oil, add in the onions and all the vegetables quickly stir fry for a minute or two or until just cook (half cook), remove from wok and keep aside. Using the same wok heat about 1/4 cup cooking oil and add in beef and stir fry at high heat for 3 to 4 minutes or until the oil becomes clear, remove beef from wok and keep aside. Now using the same wok and oil add more oil if required, add in the liver and stir fry at high heat for 3 to 4 minutes or until the oil becomes clear, remove liver from wok and keep aside. Now discard the extra oil from the wok return the beef, liver and vegetables. Stir cook for a minute or two to let the flavours blend, correct seasoning if required. Serve immediately while it is hot.


See related beef stirfry recipes:
Beef and Broccoli Stirfry
Beef and Ampalaya with Black Beans
Bistek Stir Fry
Beef and Broccoli With Oyster Sauce


See other related stirfry recipe:
Chicken Stirfry with Black Fungus in Black Bean Sauce
Pork and Vegetable Stirfry
Squid and Broccoli in Oyster Sauce
Asparagus with Tofu
Sitaw at Tokwa
Oyster Mushroom and Vegetables Stirfry
Fish and Tofu with Tausi

4 comments:

Anonymous said...

wow!!!!!! never heard this name before pigar-pigar) cebuano kc ako eh...... but because it look very yummy, tried it was fantastic!!!!!! thank you for sharing your best recipes.....would like to cook this again.....

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ut-man said...

Winnie Maligon Fish, I'm glad you like it and the recipes work to others.

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Anonymous said...

BABYGURL

When I went to dagupan this year, I've tried the famous Pigar-Pigar. And I really love it. Thanks for posting the recipe, I thought I'll never got a chance to eat pigar pigar unless i go to dagupan again.

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ut-man said...

Hi BABYGURL,
Yes you can always have it at home, but nothing beats enjoying pigar-pigar with the festive atmosphere on the streets of Dagupan.

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