HOW TO COOK SINANGLAW (RECIPE) -this is a native dish in Ilocos region in the Philippines. It is made of beef innards and sometimes with cow's face and ears. This dish is similar to pinapaitan because they both have innards and bile extract in the ingredients. Sinanglaw is commonly cooked as hot and spicy soup that is why this dish is one of the best sellers during rainy reason and also during the months of November to February because those months are the coldest season in the Philippines. Not all the markets sell innards so if you are having a hard time searching for it in your town, do not worry because you can replace the innards with just your favorite meat. And also if you can not find bile extract, you can use bitter gourd. Sinanglaw is also cooked as sour soup and the good news here is that you can use almost any sour ingredients like, kamias, tamarind fruit or tamarind leaves, vinegar, etc. If you are a traveler and happen to visit the norther part of the country, Sinanglaw is very abundant that you can have it in any local eateries. If you do not eat blood like myself, I would like to advise you to ask the waiters if the sinanglaw they serve has blood in it. It is better to ask because sometimes it is hard to distinguish the blood from liver. Here is the recipe:
HOW TO COOK SINANGLAW (RECIPE)
INGREDIENTS
1/2 kilo cow innards (chopped into small cubes)
2 tablespoon bile extract (or 1 cup chopped bitter gourd)
1 thumb-size ginger (thinly sliced)
5 cloves garlic (minced)
1 medium size onion (thinly sliced)
5 pieces kamias, sliced (or 3/4 cup white vinegar)
cooking oil
5 pieces green chili (siling panigang)
salt to taste
STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a pot, boil water. Add the innards. Simmer for half an hour or longer depending on how tender the meat is. Remove the scum when boiling.
2. Separate the innards from broth and set aside.
3. In a skillet, heat oil. Saute ginger, onion and garlic.
4. Add the innards and bile extract and saute for another 2 minutes.
5. Add the broth (or 6 cups of water if you don't want to use the broth) and simmer for half an hour then add the vinegar, salt and green chili. Continue simmering for another 10 minutes.
6. When simmering, the fats and cholesterol will emerge. Scoop them because those are not healthy to eat.
7. Remove from heat, transfer in the serving bowls and serve while hot.
HOW TO COOK SINANGLAW (RECIPE)
HOW TO COOK SINANGLAW (RECIPE)
INGREDIENTS
1/2 kilo cow innards (chopped into small cubes)
2 tablespoon bile extract (or 1 cup chopped bitter gourd)
1 thumb-size ginger (thinly sliced)
5 cloves garlic (minced)
1 medium size onion (thinly sliced)
5 pieces kamias, sliced (or 3/4 cup white vinegar)
cooking oil
5 pieces green chili (siling panigang)
salt to taste
STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a pot, boil water. Add the innards. Simmer for half an hour or longer depending on how tender the meat is. Remove the scum when boiling.
2. Separate the innards from broth and set aside.
3. In a skillet, heat oil. Saute ginger, onion and garlic.
4. Add the innards and bile extract and saute for another 2 minutes.
5. Add the broth (or 6 cups of water if you don't want to use the broth) and simmer for half an hour then add the vinegar, salt and green chili. Continue simmering for another 10 minutes.
6. When simmering, the fats and cholesterol will emerge. Scoop them because those are not healthy to eat.
7. Remove from heat, transfer in the serving bowls and serve while hot.
HOW TO COOK SINANGLAW (RECIPE)
