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.

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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"

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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.

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pinakbet with kaggo

Pinakbet nga addaan kaggo.

Yet another kaggo dish. And now with the ubiquitous but venerable pinakbet. Instead of the usual meat such as pork with thick fat or that quintessential bagnet (also called chicharon, deeply fried pork shanks), or fish grilled or fried or dried, let's try some shellfish. And kaggo, being a large clam with a promising "meat" is one suitable consideration for a sagpaw.

These are really humongous clams, you bet: 

Open the shells of the live kaggo and shuck the meat out, save the tasty “digo” for the pinakbet:

Cook the pinakbet as it is, instead of water, use the kaggo’s “broth” to dilute the bugguong, for a truly kaggo-flavored pinakbet. Put in the kaggo meat when all the veggies are about to be done, simmer for a few minutes, don’t overcook the kaggo so that it stays tender and succulent:

In this pinakbet, besides tarong, paria, sili, okra and kamatis, I added bagas ti kamote (sweet potato) to thicken and sweeten the pakbet:

This pinakbet is unique in that it has the tastiness and kaggo-ness of the popular brackish water clam. The flavor is enhanced by the sweetness of the camote, a more Ilokano, and therefore more original taste, that is distinct from that Tagalog pinakbet variation which is soupy and infused with karabasa (squash). An original Ilokano pinakbet has no karabasa in it. If it’s needed to be sweetened, starchy tubers such as camote or taro (like rabok) or some yams (like balinghoy, tugi, ubi, kamangeg) are added.

Come, let's eat, share with me this Ilokano gastronomic bliss:

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kaggo & karibuyo

Kaggo & karibuyo soup.

Kaggo is a big clam found in brackish and muddy waters in Cagayan, where rivers or swamps meet with the sea or sea water, usually under or along nipa trees. Also called kappo in other places, it is the same as the lukan of the Tagalogs. But they're more abundant and popular on the notherrn Cagayan towns along the coast, like Sanchez Mira, Pamplona, Abulug, Ballesteros, Aparri, Buguey and Sta. Teresita. Karibuyo is a sea clam gathered along the seashore of same coastal towns including Claveria, Gonzaga and Sta. Ana.

Kaggo can be made into a savory soup or stew, boiled/blanched, grilled, or simply into a kilawen or eaten raw right from the shell dipped in calamansi juice just like that of oysters. Its meat shucked, it's perfect as a sagpaw (add-on) to your dinengdeng or pinakbet or as a topping in pancit dishes like bijon or canton or other seafood dishes.

Karibuyo is so good as a soup, its broth is so tasty with the karibuyo's great juicy meat. It can also be consumed raw, the meat and "juice" mildly salty like that of gakka (tiny sea clams consumed as a saramsam or snacks just like watermelon seeds) shells.

Karibuyo for sale at the municipal fish port in Sta. Teresita, Cagayan.

Kaggo being grilled.

Shucked grilled kaggo in Villa, Sta. Teresita, Cagayan.

Slightly boiled kaggo, ready to be shucked for my kaggo "salad." If you prefer to boil kaggo, don't overcook it to retain the "fatness" and succulence of the meat. Just boil it mildly just so its shells crack slightly for you to break it open. Save its naturally salty "juice" as a broth.

Slightly boiled kaggo meat with its own juice as a little broth. I seasoned it with some salt, garnished with onions and ginger, and soured it with calamansi.

The karibuyo, I made into a kind of tinola. I sauteed onions, garlic, ginger and tomatoes in little oil, and boiled it with some pieces of chayote, and then the karibuyo shells. Don't overcook the karibuyo. Just put it in when the broth is boiling. Simmer quickly and put off fire immediately and serve hot when the shells are open.

Enjoy tinola a karibuyo. The soup is so good, the meat is just so tasty.

I reserved some of the kaggo "salad" and tinola a karibuyo for what a "lethal" ("pamatay" he-he!) dish that I'm planning for the next day. And here's it, I made it into a combo kaggo and karibuyo soup: I mixed all the meat of the shells and their soup/broth and made it into one great clam soup with petchay (I just browned/caramelized some garlic and onions, poured the soup and boiled it and then I put in the petchay stalks and leaves, and then the kaggo & karibuyo meat):

What a bliss!

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dinengdeng nga uong (luklukanos) ken uggot-marunggay, wild mushrooms and marunggay leaves [repost]

Dinengdeng a luklukanos ken uggot/bulong ti marunggay

Uong season these rainy months and here's one kind of mushroom which grows abundantly in the open fields, especially cornfields (in the rotting corn stalks and leaves left in the fields after harvest). It is generally called "luklukanos"  but also called "uong ti mais" or "uong-mais".

Those fond of mushroom as a dinengdeng or as a soup agree that this kind of uong is perfect with leafy greens like paria, marunggay or saluyot. I tried to pair it with marunggay. I gathered the very tender leaves for this uong which I bought rather expensively from a corn farmer's wife who is selling his husband's uong harvest from house to house.

I simply boiled the uong in a little bugguong (not much bugguong so it won't spoil the uong's distinct aroma and flavor) and some onions, simmered it, and just before serving, I added the marunggay, and here's it:

It's so tasty, the broth delicious, sweetish, comforting. As a mushroom soup should be. The marunggay is just as crisp and succulent. It demands lots of steamed rice, though. But what the heck, this is like a once upon a blue moon treat, so, it's s kind of sweet indulgence.

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