Makasalanang Agahan

Good Evening! Kagigising ko lang at naisipan kong magblog ng isang pagkain na namumukadkad ng taba.

Pumunta ako sa palengke para bumili ng pangpinapaitan. Favorite kasi ng asawa ko yun. Isa pa, hiniling nya na sana sa Saturday, ayun daw ang ulam namin. Minsan lang kasi maglambing ang asawa ko, at kapag naglambing yun, tinotodo ko yung effort.

Nag-ikot ikot ako sa palengke. Buti na lang sa palengke ng Pasig, meron yung mga tindahan na nag-sspecialize sa beef innards. For 125 pesos per kilo, kumpleto mo na ang mga lamang loob. May sobra pa ako at bumili ako ng laman ng baka para naman di puro lamang loob yung nasa pinapaitan ko.

 Lutuingbahay.blogspot.com

Sinabihan ko ang asawa ko na pinapaitan ang ulam namin. ang bilis eh. Umuwi agad. Pagdating nya, naghihiwa pa rin ako ng mga lamang loob. Hinintay nya talaga maluto. Mga 1 1/2 hour lang naman, luto na. Syempre, para tipid sa gas, sa rice cooker ko sya pinakuluan.

Sarap na sarap ang asawa ko sa pinapaitan kahit sino ang nagluto. Masarap kasi yung version nung kay Mama (mama ng asawa ko), kaya ginaya ko yun. Ako kaunti lang nakain ko kasi masebo eh. 😀

Pero, di kami naglalagay nung bile/apdo kasi ayaw ko ng lasa nun e. Same procedure, wala lang apdo.

Nahanap ko lang yung recipe sa net.

Ingredients
  • ½ kilo beef internal organs (tripe, liver, kidney, heart, pancreas, intestines)
  • ¼ kilo beef tenderloin (cut into ½” cubes)
  • ¼ cup beef bile or apdo
  • 1 pc medium size onion, chopped
  • 1 head garlic, minced
  • 1 pc ginger, about 1 inch, slivered
  • ¼ cup chopped spring onion
  • 2 pc red chili pepper or siling labuyo
  • 3 Tbsp. salt
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 1 Tbsp.patisor fish sauce
 
Instructions
  1. Wash and mash the internal organs with banana leaves with 3 Tbsp. salt to remove the musky odor.
  2. Make sure that the intestines are very clean.
  3. Boil the internal organs on a big pot until tender then remove from liquid and cut into ½ inch cubes. Set aside.
  4. Saute ginger, garlic and onion. Stir fry until the onions are cooked and add the internal organs.
  5. Stir fry again until some broth comes out of the internal organs.
  6. Season with salt and pepper and adjust the amount according to your desired taste.
  7. Stir fry for a few minutes then add some water, just enough to cover all the ingredients.
  8. Simmer and add the beef tenderloin until the tenderloin is cooked.
  9. Drop the red chili peppers and pour the bile little by little to prevent the dish from becoming too bitter. (emswhamos: I don’t use bile)
  10. Season with patis and adjust the amount according to your preference.
  11. Serve hot and garnish with chopped spring onions.

Recipe from: http://www.panlasangpinoymeatrecipes.com/papaitan-baka-beef-papaitan.htm

Thank you for dropping by!

 

Emsaymada


Image courtesy of lutuingbahay.blogspot.com
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