Ilokano Food

[FullFlash2014]

posted
only here



:smoking::smoking::smoking:

 

[keeper132]

diningding ^^,

ahehe

bulanglang...

 

[megahertz]

pinakbet ken na piggatan nga ubog ti labig boss..naimas dayta...

 

[phenzel]

pinakbet ken dininding nakaim imas

 

[BoySUNDOT]

... SINANGLAW Vigan ! daytoy ti nakaim-imas a kaldo--naraman, nasabor, alsem ken nanam ken banglo a nakairuaman ni ilokano

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.


Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available


Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.

 

[lovertitz]

masarap kapag andito na maagnhang kuti mas pinasarap yan

 

[free35]

pakilagay narin mga mga ingredients at procedure kung pano lutuin para matry nga natin.

 

[awwin12]

kaimasan met lang tay dinakdakan nga baboy utek ken lapayag na, tapus adda redhorse,, nagimasen heheheheheheh

 

[alexan]

abaling.. masarap un..

 

[FullFlash2014]

wow

adu gayam ti ilakano ditoy apo

 

[reejet0620]

eto masarap

 

[soronado]

adda koma met mangiplastar iti kilawen ah,,,

ti kilawen a makunkuna dj ili mi a sinait lalo no karne ti nuang

ket tay fresh... haan a mailuto,, agtigtigerger a karne

sa laokan iti fresh/saan nga mailuto nga papait iti nuang/baka..

sa malaokan iti lasona/sibuyas..

gemays kan mayyang....

 

[motokia]

... SINANGLAW Vigan ! daytoy ti nakaim-imas a kaldo--naraman, nasabor, alsem ken nanam ken banglo a nakairuaman ni ilokano

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.



Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available


Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.

sarap nito bigla kong namis yong vigan><><

 

[motokia]

eto masarap

ilokano food ba yan master rejeet

 

[ranger85]

buro dajay ngay innapoy nga adda lames na gimasen lalu nu adda nilingta nga uggot kamote

 

[junpyo]

pinakbet kin dinakdakan bos hehehe

 

[bhenz_03]

kilawen ken dinakdakan........naimas

 

[brett007]

tatak ng ilokano pakbet nag imasin....

 

[rapas]

inabraw nga adda tinunu nga tilapia na....

 

[aeron9_27]

bulong marunggi ah mabarudubud payla kaimasan aglalo nu sagpawam ti tinunu nga ikan................................sabay warek warek wenu tinunu ah karne

 

[stynx]

inlambong nga okra isawsaw te bagoong nagimas cka

 

[ZOCHRALSKI]

... SINANGLAW Vigan ! daytoy ti nakaim-imas a kaldo--naraman, nasabor, alsem ken nanam ken banglo a nakairuaman ni ilokano

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.


Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available


Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.

ang sarappppp!!!!!


___________________
Mobile No : 09232771556
Facebook Acc : www.facebook.com/zochralski.baritua.9

 

[jhaytech]

Paksiw nga saluyot, bisukol, beldat

 

[acetech05]

... SINANGLAW Vigan ! daytoy ti nakaim-imas a kaldo--naraman, nasabor, alsem ken nanam ken banglo a nakairuaman ni ilokano

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.


Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available


Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.

sarap naman nito boss san ba poydi mag order nyan naglalaway na ako hehehe