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How to Make the Best Filipino Singanglaw

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Written by ManfredSnelling   



Sinanglaw(o) is an Ilocano soup dish made of beef innards and skin flavored with bile and kamias (bilimbi). It is a particular specialty of Vigan, Ilocos Sur and is served in every eatery, even along street sides especially in the morning.

Sinanglaw is particularly a favorite in Vigan, Ilocos Sur, which serves the dish in almost all eateries in the area. Some have already called it as a street food due to its accessibility along Vigan roads. It must be one of the native dishes particularly picked by the local entrepreneurs selling along the plaza or park near the famous Vigan Cathedral to showcase Vigan as a tourist destination. It is interesting to note that locals and tourists alike flock these roadside stalls to taste the exotic dish.

Some food enthusiasts would refer Singanglaw as Papaitan, another Ilocano dish that also uses beer or goat innards.

Cookng Singanglaw takes about three to four hours, depending on how fast the innards would be tender.

Ingredients:

1/2 kilo beef innards

1/4 kilo liver

1/4 kilo beef hocks

1/2 cup beef bile, diluted

Coagulated beef blood

1/2 kilo, kamias

1 head native garlic

1 head native garlic, crushed and peeled

1 thumb size ginger, crushed and peeled

2 thumb size ginger, peeled and julienne

1 medium size purple/native onion, chopped

4 pieces of siling labuyo (chillies), chopped

1/2 cup patis (fish sauce)

Salt

Cooking oil

Procedure:

1. Wash and clean thoroughly beef innards and hocks.

2. Cut liver in bite sizes and set aside.

3. Boil innards with garlic and crushed in a deep casserole. After 15 minutes drain and discard broth

4. Cut cooked innards and hocks into bite sizes and boil again in fresh water. Simmer for 3 to 4 hours at low medium heat or until beef parts are are tender but crisp.

5. While boiling, add water occasionally while removing all scum that separates from the meat. When cooked separate broth and keep aside.

6. In the same casserole sauté onion, garlic and ginger. Add the beef innards and hocks plus the liver and cook for 4 to 5 minutes. Stir constantly.

7. Add patis to taste and let it simmer for another 4 to 5 minutes.

8. Pour in broth and add the kamias. Simmer for 15 minutes.

9. Add salt to taste and siling labuyo.

10. Slowly add beef bile while stirring. Add more bile depending on your desired bitterness. Simmer for another 5 minutes.

11. Serve hot as appetizer, side dish or main course.

Warning: Innards are rich in uric acid. Take Sinanglaw moderately.






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