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Add a photoThis is one famous Filipino dish that many find it exotic with its bitter taste... bitter but good. Worth a try... be adventurous! :)
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Ingredientes
- 1 k. goat innards (lamang loob). Add goat meat (preferably with skin)
- 1 head whole garlic
- 1 thumb-size ginger, crushed
- 3 ginger, cut into strips
- 1 head garlic, chopped
- 2 medium size onion, chopped
- 1 bundle spring onion, chopped
- Tamarind to taste, or vinegar. Calamansi is a good alternative
- Siling labuyo, chopped
- Fish sauce (patis), salt, pepper to taste
Direcciones
- Wash the goat innards (lamang loob), set aside small intestine or isaw.
- Boil the meat and innards for 10 - 15 minutes. Add garlic and crushed ginger. Discard liquid and drain. Keep aside to cool down.
- Boil the small intestines (isaw) for 10-15 minutes. Remove from casserole, drain and let cool.
- Keep aside green liquid from boiled isaw for papait
- Cut into small slices all goat innards and meat
- In a sauce pan, sauté onion, garlic and ginger
- Add in goat meat and innards. Stir cook for 8-10 minutes or until it start to render fat
- Add patis and stir cook for another 3-5 minutes
- Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary
- Add siling labuyo, tamarind or vinegar mix and papait (half quantity at time and taste sourness and bitterness add more as required)
- Boil for 3-5 more minutes
- Season with salt and pepper to taste, garnish with spring onion
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 211g | |
| Calories 97 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 348mg | 10% |
| Total Carbs 22.56g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 9.7g | 6% |
| Protein 2.68g | 4% |
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