imbaliktad and other favorite ilokano meat soup dishes

Here are some delicious (to ogle, reminisce, crave for, and contemplate upon) photographs of the Ilokano favorite meat soup dish called imbaliktad.

For more Ilokano meat dishes, you can follow Ilokano Food page on Facebook and enjoy more sumptuous photos of pinapaitan, sinanglaw, imbaliktad and others!

Follow also Ilokano Food @ Instagram and subscribe to Ilokano Food YoutTube channel for more photos, videos, and stories about Ilokano food, cooking, cuisine, and culture.

::::

More meat soup dishes:

• Pinapaitan a kalding, goat intestines stew
• Imbaliktad soup
• Pinapaitan, the really bitter original innards stew 
• Kilawen a kalding, goat skin, meat, and liver "salad"

Read More

pinapaitan, sinanglaw: favorite ilokano meat dish bitter and/or sour(ed) soups

Here are some delicious (to ogle, reminisce, crave for, and contemplate upon) photographs of Ilokano favorite meat dishes and essentials, of pinapaitan, sinanglaw and variations and versions.

Pinapaitan a kalding.

Pinapaitan/sinanglaw a kalding.

Pinapaitan a baka.

Pinapaitan a kalding.

Pinapaitan a baka.

Pinapaitan a baka.

Pinapaitan a nuang.

Pinapaitan a baka.

Pinapaitan a nuang.

Pinapaitan/sinanglaw a baka.

Pinapaitan a kalding.

Pinapaitan a baka.

Pinapaitan a nuang.

Sinanglaw.

Sinanglaw.

Pinapaitan a baka.

Pinapaitan a baka.

Pinapaitan a baka.

Sinanglaw.

Sinanglaw.

Sinanglaw.

For more Ilokano meat dishes, you can follow Ilokano Food page on Facebook and enjoy more sumptuous photos of  pinapaitan, sinanglaw, imbaliktad and others!

Follow also Ilokano Food @ Instagram and subscribe to Ilokano Food YoutTube channel for more photos, videos, and stories about Ilokano food, cooking, cuisine, and culture.

::::

More meat soup dishes:

• Pinapaitan a kalding, goat intestines stew
• Imbaliktad soup
• Pinapaitan, the really bitter original innards stew 
• Kilawen a kalding, goat skin, meat, and liver "salad"

Read More

idi naglutoak iti imbaliktad idi 2005

 This is from my old/defunct web log (blog), where I blogged about a variety of things, a miscellany of stuff, and but mostly accounts of my work and escapades in writing and of course, cooking and food. I want to preserve the original here so this is in Ilokano, on how, one time, I cooked my own version of imbaliktad, a kind and sort of quickie meat dish popular among Ilokanos to go with steamed rice and with drinks, naturally, or most specially.

(Original content source: https://mannurat.blogspot.com/2004/11/imbaliktad.html)

pumodblag (foodblog) tay' man met. daytay man la nalaka ken daras a lutuen. isu daytoy imbaliktad. apagluto, halfcooked, a karne ti baka (wenno nuang, wenno kalding, depende iti adda), ibalibaliktadmo laeng iti sumagmamano a daras, ayosen, kakang! express kunam man.

ipakpakaunak, diak a sanay wenno diak (pay) kabisado ti mangiparang iti resipe a daytay binsaek amin a rukod wenno kaadu-kabassit dagiti ramen (kas pagarigan no mano a kutsara wenno kutsarita a manteka, toyo, suka, wenno no mano kapirsay a bulong wenno tasa a bukel wenno no mano kangipen a bawang wenno kabukel a sibuyas wenno kapitpit a laya, kdpy), isu a kas iti daydiay namay-ak iti panaglutok iti pinakbet, ibagak lattan dagiti ingrediente ken panglakagan. agduduma ti servingna, depende iti no mano ti expected a mangan, makaammon a mangkarkulo no mano ken kasano ti bilang wenno kaadu ti lutuen.

ngem daytoy linutok ita ditoy nga imbaliktad, mabalin a good for 3 wenno 4 katao ngata. mabalin met a good for 1 laeng no maimasan, hehe!

dagiti masapul: kalalainganna a kadakkel nga iwa ti lomo ti baka (maysa wenno kagudua kilo, depende iti kaadu ti iserbian), bawang, laya, sibuyas wenno lasona, pamienta, manteka, asin wenno patis, vetchin (optional), ken oyster sauce.

[iti rekado, i prefer dagitay native a bawang ken laya a saan a dagitay dadakkel a naggaput' taiwan. nakapsut ti ingel ken banglo ken gasang dagitoy bawang-taiwan wenno dadakkel a laya. kapintasan dagitay netib a bawang-ilocos. kasta met laeng iti sibuyas. dayta pamienta, optional kaniak. ken dayta oyster sauce, isut' kangrunaan a pangpananam ken pangparamanko saan laeng nga iti imbaliktad ngem uray dadduma a lutuek a karne wenno igisak a natnateng--uray pinapaitan a baka wenno nuang, patedtedak no kua iti oyster sauce ta kayatko 'tay sumam-it a nananam a savorna ken 'tay sabali a textura ken maris nga itdenna.]

pamay-an: ilgaten ti karne iti babassit (cubes, bite-size). pitpiten ti bawang ken laya, galipen ti sibuyas. sa igisa dagitoy iti manteka agingga nga agbrownish ti bawang ken sibuyas. ikabil ti nail-ilgat a karne, kiwaren. ituloy a kiwkiwaren (balibaliktaden) sa asinan ken iwarakiwik ti napitpit a pamienta. pattogan iti kalalainganna a kaadu ti oyster sauce (saan unay met a kaaduen, pangramanan lang) kabayatan a balibaliktaden. no saanen a nalabaga ti karne, mabalinen nga iddepen ti apuyna ken adawen. aluadan a masobraan a lutuen ta kumulbetto no kuan ti karne (saanton nga "imbaliktad" ti lutonan no kua. no nasobraan, diguamon ilayonmon a lambongen, hehe!). galipan iti naganus a lasona iti rabawna (dayta picture dita ngato ket inarkosak laeng iti nagalip a babassit a lasona ta awan dadakkel), ipasango a napudot.

no dadduma, no adda available, laokak pay iti dalem ti baka wenno nuang ti imbaliktadek. naim-imas manen. no dadduma pay, gumatangak iti nayonna a liblibro wenno tualtualia (tripes) ket ilaokko iti imbaliktadek. sa no dadduma, dumawatak iti apro wenno pespes iti aglako ket laokak ti imbaliktadko. kinapudnona, adda papaitna a kastoy ti kaaduan nga imbaliktadda iti ilocos. ammoyo metten, mahilig ni ilokano iti napait, papait, pinapaitan. naim-imas manen no adda papaitna ti imbaliktad, timplaem iti kayatmo a kapaitna (daytay saan met unay a nakapapait, a). nagimas no daytay pespes, awan dumana met laengen no kua iti pinapaitan ti imbaliktadmo, awan laeng digona nga arub-ubem. nupay kasta mabalin met a diguan bassit ti imbaliktad no managdigoka wenno managlabayka. ngem di unay kaaduen, a. saan met a talaga a didiguan ti imbaliktad.

perfect match iti agyelyelo a serbesa daytoy imbaliktad, para kaniak. no kua aglutuak laeng iti para-pulotanko. ken no kua ikkak iti naartem a silina ken timplaak iti sangkabassit a suka tapno maymayat ti siludna. wen, no kurusunadam, mabalin met nga alsemam ti imbaliktad. ngem samonto la timplaan iti alsemna (a suka wenno kalamansi/dalayap) no naadawmon. no igiddanmo bayat a lutlutuem, kumbet ken kumulbet ti imbaliktadem.

:::::

Read More

dinengdeng nga uong-bunton ken balang a paria, wild mushroom soup with bitter melon leaves

Dinengdeng nga uong-bunton ken balang a paria.

Yet another mushroom here growing and picked from the wild: uong-bunton, named sobecause it usually grows near anthills (termite hills or bunton) during the rainy seasons and gathered after a night’s thunderstorm (the lightning is believed to be inducing the growth of mushrooms and other fungi, especially wild edible ones.

One early morning, an ambulant vendor passed by the house and offered this bundle for about PhP50. I readily bought it, along with some wild bitter melon tops the same vendor sells (she sure knows the fact that uong and paria are inevitable soup partners).

With a little bugguong (or patis, or salt, if you’re not used to the distinct bugguong aroma of a mushroom soup) and some slices of onion boiled in a minimal water, cook the uong, boil and simmer a bit for it to ooze its sweet and so tasty essence into the soup. Add the paria a minute before putting off fire while the soup’s still boiling. Serve immediately and consume the paria at once so that it won’t render your soup more bitter than tasty:

The tastiness and sweetness of the tender uong-bunton and the soup is more pronounced with the subtle bitterness of the paria (if cooked right briefly, paria leaves, even if it’s a wild variety, is not all extremely bitter):

More: 

• Uong ken lantong-utong, wild mushroom with young bean stalks/shoots
• Dinengdeng nga uong-mais ken uggot-marunggay, wild mushrooms and marunggay leaves

:::::

Read More

imbaliktad soup

Beef imbaliktad with soup.

Right, it's imbaliktad. And yes, it is, and it has, soup. Imbaliktad is usually dry--beef (or carabeef, or goat) tender loin, innards, tripe, cut into strips and sautéed in garlic, onions, ginger, peppercorns and then stir-fried briefly and quickly, pour in some pespes/pinespes ("intestine juice") for it's truly Ilokano bitter flavor, stir it a few times more,  and it's done. The meat should be tender, rare or medium rare, not tough, not overly done.

But it's equally good with a broth or soup, just like pinapaitan. The difference would be, that pinapaitan is cooked longer to soften/tenderize the meat and innards. Imbaliktad as it name implies is a quick fix, just a few stirring of the meat and innards in high heat to let the spices seep in in its raw meat sweet succulence. Imbaliktad with soup is, well, with soup, and it's done when its broth has boiled or bubbled in the process called "pers burek" (the time the boiling broth/soup has bubbled). Upon bubbling, it's done.

Let's do it. First off, cut the meat and innards into strips or bite size:

Boil or scald the pespes and strain it:

In a pan or a wok, sauté the garlic, onions and ginger in oil:

Then pour in the pespes:

Stir and simmer. Sautéing the pespes with the spices will make great flavor and aroma of the imbaliktad truly and uniquely the Ilokano way:

Add in water for the soup:

Boil and simmer:

Now, in the boiling broth, add in the meat and innards:

Stir, stir, stir until it boils and bubbles. This is the "pers burek." It's done. Put off fire:

See, it's real, it's really imbaliktad:

But with soup, see that golden soup, bitter but sweetish, and insanely fragrant:

Good while it's steaming hot, don't let it cool down, the soup is perfect for a hearty labay in your rice:

Burp!

:::::

Read More