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Letche Flan

January 27, 2020

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papaitang Kambing

Papaitan Kambing, Pinapaitan Kambing is a popular goat innards stew of the Ilocanos, it is more exotic compared to the equally popular papaitan baka. See my previous post of papaitan baka. Instead of using bile for the papait, papaitan kambing uses the green enzymes from the goat small intestines or isaw. Of course if you are not keen of using the green enzyme you could use the bile instead. If you are not in the Philippines, most likely goat innards is not readily available where you are, not unless you order from your favorite butcher or visit the slaughterhouse. If cooked right papaitan kambing is as good as papaitan baka. Ingredients: 1 k. goat innards 1 head whole garlic 1 thumb size ginger, crushed 3 thumb size ginger, cut into strips 1 head garlic, chopped 2 medium size onion, chopped 1 bundle spring onion, chopped 1 small packet, sampalok sinigang mix 2-3 siling labuyo, chopped 1/2 c. patis salt and pepper Cooking procedure: Wash thoroughly goat innar...

Lechon Baboy

Lechon is the Filipino version of the roasted pork and is a highly popular main dish during events and festivities. Especially sought for is the craving for the lechon's crispy skin and soft juicy flesh. But among many varieties, the Cebu lechon is tagged as the Philippines finest and probably the whole of Asia. It is so widely popular that even domestic airlines have accepted it as normal freight straight from the oven to various parts of the country. What makes the Cebu lechon distinct is the arousing flavor that the Cebuanos have carefully tendered for so many generations. Historically, the word lechon is literally leche, a Spanish word for milk. So called because young pigs that are not yet mature enough are cooked over low coal fire during colonial times. Thus, the colloquial for suckling pig among other popular terms. The first known recorded fact of such method was practiced by the tribes of Papua New Guinea, who hunted wild boars for offering and cooked them ove...

Pinangat na Laing

Pinangat na Laing Laing, is a Manila term applied to Bicol's pinangat. While laing served in Manila has pork and spices added to it, Bicol's pinangat is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. I'll use the words laing and pinangat interchangeably. There is a right way to prepare the taro leaves. If not prepared right, it will leave a stingy itch in the mouth. INGREDIENTS: 1 kilo gabi/taro leaves 3 cups Thin coconut milk 1/8 cup crushed ginger 2 pcs sili labuyo 1 tsp salt 1 Tbsp Vinegar 3 cups Thick coconut milk STEPS: Finely shred the dried gabi leaves by hand. reserve 4-5 large whole pieces for wrapping. In a pot, combine the thin coconut milk, ginger, sili labuyo and salt. Add shredded leaves. Bring to a boil over low heat, then simmer for around 2 hours until leaves become very soft and the sauce already somewhat dry. Take the whole leaves and place the cooked gabi leaves in the center. Fold like a...

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