HOMECOOKED VIGAN SINANGLAO│SINANGLAW │ Paano Magluto ng Vigan Sinanglaw │ Pinapaitan Baka


HOMECOOKED VIGAN SINANGLAO│SINANGLAW
Paano Magluto ng Vigan Sinanglaw │ Pinapaitan Baka

This is the HOMECOOKED VERSION of VIGAN SINANGLAO, SINANGLAW cooked with KAMIAS
Beef Pinapaitan or Papaitan. The Vigan sinanglao or sinanglaw is basically similar to beef papaitan or pinapaitan. The ViganSinanglao or Vigan Sinanglaw version served at the premises of the Vigan Post Office is basically boiled beef innards, beef tongue, beef skin, face, beef blood and other beef opals. The papait , sukang Iloko, chopped onions, ect. are served as condiments. The homecooked version is similar to the pinapaitan recipe, the beef innards ingredients are sauteed with aromatic ingredients. The papait is cooked or added during cooking. This recipe uses kamias as the souring ingredients in addition to sukang Iloko. Please check out similar recipe on our Overseas Pinoy Cooking archives. Ingredients: 2 kilos papaitan mix,pre-boiled with aromatic herbs, salt and sukang Iloko 1/2 kilo beef kamto. Pressure cook: 2-3 stalk lemongrass. crushed 4-6 ginger slices 1 head garlic, cut crosswise 2 medium size onions, quartered 2-3 bay leaves 1 tbsp. whole peppercorns. 1/4 cup sukang Iloko 1 tbsp. rock salt Reserve broth Sinanglao: Pre-cooked beef liver and spleen, cut into serving pieces Presure cooked other beef innards, cut into serving pieces Boiled Beef blood block cut into cubes (use chicken blood if not available) Beef kamto, cut into serving pieces 1/2 kilo kamias, cut crosswise 1/2 head garlic, chopped 2 medium size onions, chopped 3 thumb size ginger, cut into strips 1-2 tbsp. powdered black pepper 1/2 cup fish sauce fish sauce red and green chilies salt cooking oil Garnish and Condiments: papait bile sukang Iloko spring onions lasona, Ilocos native onions kalamansi or lemon powdered pepper red chilies


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