1/23/2015

pinapaitan a kamanokan, "native" chicken bitter soup

To continue on our kamanokan series on native free range chicken Ilokano dishes (lauya, dinardaraan, adobo), we'll conclude here with yet another kind of "exotic" dish that delights most Ilokanos: it's pinapaitan a manok! This is a rather unusual chicken soup and I bet some may frown at the idea or are not aware that, of course, your favorite tasty kamanokan can also have its own pinapaitan; not just the usual pinapaitan that you know (kalding, baka, nuang).

Pinapaitan a kamanokan.

This is part of the chicken giblet set aside for dinardaraan and pinapaitan: cut batikuleng (gizzard), dalem (liver), puso (heart), bara (lungs), some silet or bagis (intestines), and the "bittering agent" which is the apro (bile).


Here's what we're going to turn into an absolutely delicious pinapaitan. I added some strips of meat and skin. And that's the apro in the little red square bowl:


Sauté it in little cooking oil with lots of bawang, lasona and the laya, season with salt or patis and pepper; stir fry it until it oozes its yellowish own fat and the meat and skin and the rest of the giblet turn brown:


Pour in enough water for your soup, simmer for a few minutes and then add the apro. Don't put in all of the bile though, moderate bitterness by having a taste of the soup. Put in more bile if you prefer a really bitter pinapaitan. Put off fire and serve it hot and steaming. The resulting soup will be like this:


The kamanokan broth will turn more yellow with the apro, more golden, which is just so absolutely gorgeous and insanely delicious bitter soup so tasty and savory:


Optionally, if you're a really pinapaitan connoisseur, you can add more pait into your pinapaitan by adding paria leaves (a tinola with paria leaves or fruit is great as well).

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More about kamanokan (native free range chicken):



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