Распечатать
E-mail
 |
Порций: 4
Ингредиенты
- 600g ox tripe, cleaned, cooked and sliced into small pieces
- 250g beef heart, sliced into small pieces
- 250g beef liver, sliced into small pieces
- 250g beef brisket, sliced into small pieces
- 3 pcs medium sized bitter gourd, seeded and sliced into large chunks\
- 1 big packet sinigang mix (tamarind mix)
- 1 to 1.5 liters beef stock
- 1/2 cup vinegar
- 1 whole garlic, minced
- 1 thumb size ginger, crushed and sliced finely
- 2 medium size red onion, chopped
- 6 green finger chillies (siling haba)
- 1 tbsp cayenne pepper
- fish sauce
- salt
- freshly ground black pepper
- oil
View Full Recipe at Ang Sarap
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 621g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 75 | 28% |
| Total Fat 8.31g | 10% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.19g | |
| Cholesterol 254mg | 85% |
| Sodium 1110mg | 46% |
| Potassium 983mg | 28% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.38g | 2% |
| Protein 34.54g | 55% |
%20which%20is%20in%20the%20northern%20region%20and%20one%20of%20my%20friends%20Uncle%20always%20cook%20this%20dish%20and%20I%20really%20love%20it,%20it%E2%80%99s%20good%20for%20cold%20season%20specially%20in%20Baguio%20which%20is%20relatively%20cold%20compared%20to%20other%20parts%20of%20the%20Philippines.%3C/p%3E%3Cp%3EToday%20in%20where%20I%20live%20it%20is%20hard%20to%20get%20the%20ingredients%20specially%20the%20bile%20that%E2%80%99s%20why%20we%20need%20to%20improvise%20some%20ingredients%20and%20in%20this%20case%20we%20will%20be%20using%20bitter%20gourds%20as%20the%20bittering%20agent.%20By%20using%20the%20improvised%20ingredients%20it%E2%80%99s%20easy%20to%20serve%20it%20to%20non-Filipino%20guests%20as%20it%20would%20look%20less%20like%20an%20episode%20of%20Fear%20Factor%20for%20them.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3E1.%20Marinate%20liver%20for%2030%20minutes%20in%20vinegar%20then%20set%20aside.%3C/p%3E%3Cp%3E2.%20In%20a%20pot%20saut%C3%A9%20garlic,%20ginger%20and%20onion%20in%20oil.%3C/p%3E%3Cp%3E3.%20Add%20all%20meat%20ingredients%20except%20for%20the%20liver,%20stir%20fry%20for%201%20minute%20until%20some%20brown%20colour%20appear%20on%20the%20meat.%3C/p%3E%3Cp%3E4.%20Add%20beef%20stock,%20bitter%20gourd%20and%20chillies%20(do%20not%20slice).%20Bring%20to%20a%20boil%20and%20simmer%20for%2025%20minutes.%3C/p%3E%3Cp%3E5.%20Drain%20the%20vinegar%20out%20of%20the%20liver.%3C/p%3E%3Cp%3E6.%20Remove%20the%20chunks%20of%20bitter%20gourd%20and%20place%20them%20on%20a%20blender,%20blend%20well.%3C/p%3E%3Cp%3E7.%20Place%20blended%20bitter%20gourd%20into%20a%20fine%20sieve%20or%20a%20muslin%20cloth,%20run%20some%20hot%20stock%20on%20top%20while%20draining%20directly%20on%20the%20pot,%20this%20will%20get%20the%20maximum%20bitterness%20of%20the%20bitter%20gourd%20while%20making%20the%20soup%20clear.%3C/p%3E%3Cp%3E7.%20Add%20sinigang%20mix%20and%20liver%20simmer%20for%20additional%2010%20minutes%3C/p%3E%3Cp%3E8.%20Flavour%20with%20fish%20sauce%20(according%20to%20your%20taste)%20and%20season%20with%20freshly%20ground%20black%20pepper.%3C/p%3E%3Cp%3ENote:%20Some%20bittering%20agent%20used%20apart%20from%20beef%20bile%20that%20I%20heard%20of%20but%20not%20yet%20tried%20are%20fish%20bile%20and%20coffee.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}