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

pangngaldaw iti STR

Some time in a visit in Gonzaga town, Cagayan, we were feted with a nabaknang a pangngaldaw, a hearty lunch,by our kind and generous hosts, right at the STR, a river resort maintained and operated by the municipal government. Well, STR is sirok ti rangtay or under the bridge. But no bridge to burn here. That's under the iconic steel-type bridge over the famous Wangag River.

That's steamed shrimps there, kilawen a sosay, and bilonak salad with KBL:

Freshly caught shrimps steamed briefly and it's so sweet and delicious, and gorgeous:

Spiced raw fish flesh, with optional dip of Kikkoman sashimi soy sauce laced with wasabi:

We were also treated with a terrific pinapaitan a baka:

Liningta a malaga was later served, as evidenced by my labay, my plate:

And of course, we washed down it all with a fine brandy (as hinted by the third photo above).

:::::

Read More

pinapaitan a kalding, goat intestines stew

This is goat intestine stewed, literally, with its own juice--the extract of the masticated grass inside the intestines. It's a savory, bitter soup favored by Ilokanos. And goat's is prized for this kind of exotic dish, called "pinapaitan", aside from that of beef or carabao (water buffalo). It's not really an exotic one as this is so common in the Philippines especially in the Ilocos region, or where the Ilokano people have settled for good.

Cooking this kind of exotic dish (well, a delicacy of some sort) is simple as doing the usual pinapaitan. Just boil it. Until tender enough. Spice it with lots of onions, garlic, ginger, black pepper. Add some meat and liver pieces. Optionally, you can add a little sourness like that of pias or salamagi.

Now here's the boiled and tenderized whole intestine being cut into bite pieces:

Gorgeous!

:::::

More pinapaitan and kalding tales:

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

Read More

kilawen a kalding, goat skin, meat, and liver "salad"

This is "kilawen a kalding" ("kilawing kambing" in Tagalog) or goat's singed/burnt skin and grilled meat and liver chopped and spiced and made into a kind of "salad." An Ilokano dish, it is kind of "exotic" to others but is a popular goat dish throughout the Philippines. What's distinctly Ilokano about it is that Ilokano folks, used to bitterness, err, bitter food, usually season it with the goat's bile or the pespes (extract of the undigested grass) itself.

Let's take a look at the mystery of this authentic Ilokano delicacy... Here's the goat's skin/hide, its hair singed, cleaned, this is slightly boiled to tenderize the hide:

And this is the meat and the liver, slightly grilled and so it's succulent and sweet:

Chopping time!

Chopped goat goodies:

And spiced with onions, ginger, salt, some vinegar (calamansi juice is more preferred), chili if you prefer it really spicy, and pour in some bile or pespes and thoroughly mix the whole lot and it's ready. This is the best for pulutan or finger food for drinks!

Related dish:

• Pinapaitan, the really bitter original innards stew

~~~~~

Read More

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).

:::::

More about kamanokan (native free range chicken):

• panangisagana iti mailuto a kamanokan, native chicken preparation
• lauya/tinola a kamanokan 
• "native" chicken adobo
• nadigo a dinardaraan a kamanokan, "native" chicken blood stew/soup

Read More

"assorted" carabeef soup (lauya and pinapaitan)

"Assorted" (mixed pinapaitan and lauya)
at Papaitan & Laoya Sa Triangle, Libag, Tuguegarao City

Wonder what's new in Tuguegarao City's gastronomic concerns, or, rather, culinary offering, if any--besides the old and classic and way ubiquitous pancit batil patong?

Well, its the proliferation of so-called "papaitan and laoya" in the city's roadsides and outskirts and the kind of innovative "assorted" thing that came out of the two meat soup dishes. I've been only going to one eatery serving both, pinapaitan and lauya, and been trying the "assorted" concoction at random because I most prefer pinapaitan just for the heck that I love beef or carabeef (carabao) soup only when it's bitter.

But what the heck ngarud is this "assorted" (sic)? Simply put, it's an "assortment" of the various meaty and offal pieces of pinapaitan and lauya mixed into one unique dish--the "assorted." The tastiness and essence of the mostly bony parts of the beef (well, carabao meat is the usual red meat and the most preferred here in these parts) boiled for hours, and the bitterness of the pinapaitan courtesy of the beast's bile or the pespes (extract of the masticated grass inside the small intestines).

One of the popular "papaitan (sic) and laoya (sic)" and therefore, "assorted", destination in the city is found in Barangay Libag south of the city's centro. Wedged in a fork of the national highway and the diversion road to the city:

For Php50, you'll have a complete meal of either pinapaitan or lauya, or of the "assorted" mix. What's special in this eatery is that the rice is unlimited, you can order more rice if you're not really concerned of your abs. Note that they also offer batil patong, this is actually originally a panciteria:

And here's the lauya cuts simmering (actually preboiled for hours the render the tough meat tender and tasty), hot and ready for orders:

The pinapaitan pieces is being cut:

The soups are kept hot atop live coals:

This is the lauya soup:

And this here's the pinapaitan soup:

The "assortment":

We ordered "assorted", of course, and here's how it's being prepared--half/half. On the bowl, half pinapaitan pieces, half lauya pieces; half pinapaitan broth, half lauya broth. Kind of nice mixture:

Customers flock the small eatery, and most are having the "assorted":

Our orders are served:

The soup, turned darkly greenish, is overwhelmed by the pinapaitan essence, the bitterness is just mild though because of the lauya's more meat-and-bone-flavored dominance:

And the delightful consumption has began--we were eager to sip the hot soup first as a sort of an entrée, and of course, spiced it with that obligatory chili in vinegar: 

We are gourmands, or perhaps just so hungry, we ordered a zinagan (dinardaraan, dinuguan) as an added dish; this one's a crispy dinardaraan:

So, the meal is complete, and so, on to eating:

Here's my own messy labay:

We spiced our "assorted" too much with the fiery chili that we were hot and sweating and resorted to having an ice-cold soda--yet another no-no for me but just for this chance, I indulged completely:

Come to Tuguegarao, and let's go "assorting" again!

::::

More...

• Pinapaitan, the really bitter original innards stew
• Lauya a nuang
• Pnapaitan a silet ti kalding

Read More