First time to cook Paklay at home. Paklay is cut-up (almost julienned) beef (and/or/with pork) entrails (heart, liver, intestine, lung, whatever) tendered and cooked with sauteed garlic onion and ginger and julienned bamboo shoots with pineapple chunks and bell pepper spiced with black pepper and annatto powder and sauced up with some beef broth and fragranted with dried bay leaves and salted and peppered to taste (mostly to a point where it pairs with rice - that's what I did). #pinoyfood#exoticfood#foodph#tropical#homemade#homecook
Struggling to take out meat from my diet especially when you have a growing 15 yr old. If she makes a request, it's hard to let her down when she only makes a request once in a while. So with my version of Pork Sinigang, I splurged on the veggies: kangkong leaves, mustard leaves, eggplant, okra or lady fingers and string beans. The secret to flavorful Sinigang is the cut of pork used. I have half a kilo of pork ribs (buto-buto) and about 300 grams of pork belly. I would have used fresh tamarind to make this dish the traditional way but I am more of practicality and convenience so I use what is easily available. I stock on big sachets of Knorr Sinigang Original Mix. For 800 grams of meat, 1 big sachet is enough to have that strong sour taste to balance out the fat from the pork. I pressure cook my meat with 2tbsp of fish sauce + 2 med sized red onions cut into quarters + 6 cups of water for 15 mins. I release the pressure by putting my cooker in the sink and opening my faucet to let the water run over the cover. When the pressure indicator drops down, you can then safely open your pressure cooker. I then remove the scum that formed on top of the broth and the sides of my cooker. Gently scooping it out until the top and sides are clean. After the pot has completely cooled down, I put my small pressure cooker inside the fridge. I do this step to lessen out the fat content of this dish (nakakatakot na kasi ahahaha). The fat released into the broth from the pork belly then hardens with the cold temp so I can easily scoop it out too. I bring it back to a boil to add my veggies. No tomatoes were used because sinigang with tomatoes spoils faster.
Im a kind of person who finds happiness in DIYs and homemades. That little triumph when youre able to finish a recipe. This #halohalo buffet and the struggle of scraping a DIY ice in a lock-n-lock tub. #cheapthrill#pinoyfood
Ang saraaaap naman ng pagsaluhan ng simpleng ulam lalo na kung may kasamang Babegoong!! 🦐
Mayroon kaming tatlong flavors: Classic, Tamis Anghang, at Tinding Anghang 🤤
P85 lang ang isang 250ML na siguradong siksik liglig sa sarap at lasa 💕
Sinigang na Tinapa Sa Mangga
One of my favorite dishes from Chef Gene Gonzalez’s The Little Sabaw Book. When mangoes are cheap, this dish is the first thing on my mind. Very Pinoy and very delicious, I encourage you to try. Will post the recipe in my ig stories. The recipe uses tinapa only, but I like mixing fish and shrimp in my sinigang for that extra oomph. Happy Monday, guys! Let’s be extra!