Pork Ribs Sinigang sa Batwan, Batwan Powder

Pork Ribs Sinigang sa Batwan, Batwan Powder

Ingredients: 3/4-1k pork ribs or any pork cut, boiled rinsed to removed sum 3-4 tablespoon batwan powder, desiccated powdered batwan 2 large gabi or taro root, quartered 4-6 medium size tomatoes quartered 3-5, medium size onions, quartered 1 large bundle, kangkong, separate leaves from the stalks 1 large bundle sigarilyas, cut diagonally crosswise 1 large okra, cut in half diagonally crosswise 2-3 green long chilies 1 bundle spring onions or leeks, cut into 2” lengths 1/3 cup fish sauce salt to taste Other vegetables may be used

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Sinanglao, Sinanglaw

Image
Sinanglao or Sinanglaw 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 k amias 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. 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
Read more