Sinampalukang Ulo at Paa ng Kambing
Sinampalukang Ulo at Paa ng Kambing. It has been a while since I last posted an unusual Pinoy food. My last post of Soup no.5 was a popular one. Today I would like to share the recipe on how I cooked Sinampalukang Ulo at Paa ng Kambing. This dish is very popular to our kababayan who love goat meat. When I was working in the Middle East, goat heads and knuckles (feet) are always available in most supermarket or some Indian neighbourhood meat shops. We used to cook it whenever there is an occasion to celebrate. Sinampalukang ulo at paa ng kambing goes very well with liqueurs and beers. Sinampalukan is always the most prepared method of cooking goat head and feet. When goat is slaughtered the hairs are removed by burning the whole goat in wooden bonfire or gas torch. Some also just scaled the goat to remove the hairs.
Traditionally the head and feet are cooked as a whole without cutting to pieces although sometimes the head is cut in half to remove the precious brain for another popular goat meat dish called Dinakdakan. The whole goat head and feet are then simmered with tamarind for hours until the meat and skins literally fall off from the bones. Cooking times of course will depend on the age of the goat, older goats will longer to cook. The best indicator is when the skin has turned soft but firm. Goat meats are available in some wet market around Metro Manila. There is one stall in Farmers Market in Cubao, Quezon City. Frozen goat meats are also available in bigger Supermarkets like the South Supermarket. I have to ask the butcher to cut the head and feet into serving pieces for ease of cooking and more palatable. Here is the recipe of my Sinampalukang Ulo at Paa ng Kambing.
1 goat head, cut into serving pieces
4 goat feet, cut into serving pieces
1/2 kilo green tamarind
2-3 thumb size ginger, crushed
1-2 thumb size ginger, cut into slivers
2-3 large size onion, quartered
1 large size onion, chopped1 whole garlic
1/2 head garlic, chopped
3-6 long green chili
1 bundle leeks of spring onion, chopped
1/3 cup fish sauce
Clean and wash the goat head and feet, remove unburned hairs using a twicers or sharp blade, scrape of the tongue outer skin and discard the teeth and cut off the nails, place in a large pot. Pour enough water to cover meat bring to a boil and let boil for 5 to 10 minutes. Remove from heat and discard water, wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at about 2 inches. Add in the whole garlic, crushed ginger, quartered onion. Bring to a boil and simmer for 1 to 2 hours at low to moderate heat or until tender. Add more water as necessary. When done remove pot from heat, separate the broth from the meat. Using a sieve strain off and discard all solid residue from the broth. Keep aside.
Wash each tamarind fruit and trim keep aside. Fill a pot with about 3 to 4 cups of water, bring to a boil and add the tamarind fruits, simmer for 10 to 15 minutes or until tamarind start to disintegrate. Coarsely mash the tamarind meat with a ladle and continue to simmer for another 2 to 3 minutes. Remove from heat and keep aside.
In sauce pan sauté chopped garlic, ginger slivers and onion. Add in the meats and continue to stir fry for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Add in the reserved broth, add more water as necessary, bring to a boil and simmer for 10 to 30 minutes. Add in the prepared tamarind stock/liquid (using a sieve filter out the shell and seeds). Continue to simmer until the meat fall off from the bones. Season with salt to taste. Add in the green chili and simmer for another 3 to 5 minutes. Then add in the chopped spring onion and cook for another minute. Serve piping hot.
See other related kambing recipe:
Kinilaw na Kambing
Kalderetang Kambing with Peanut Butter
Kalderetang Kambing, Traditional Kaldereta