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Receta Papaitang Kambing
by ShaleeDP

Papaitang Kambing

This is one famous Filipino dish that many find it exotic with its bitter taste... bitter but good. Worth a try... be adventurous! :)

Calificación: 4/5
Avg. 4/5 1 voto
  Filipinas Filipino
  Raciónes: 1

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

  1. Wash the goat innards (lamang loob), set aside small intestine or isaw.
  2. Boil the meat and innards for 10 - 15 minutes. Add garlic and crushed ginger. Discard liquid and drain. Keep aside to cool down.
  3. Boil the small intestines (isaw) for 10-15 minutes. Remove from casserole, drain and let cool.
  4. Keep aside green liquid from boiled isaw for papait
  5. Cut into small slices all goat innards and meat
  6. In a sauce pan, sauté onion, garlic and ginger
  7. Add in goat meat and innards. Stir cook for 8-10 minutes or until it start to render fat
  8. Add patis and stir cook for another 3-5 minutes
  9. Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary
  10. Add siling labuyo, tamarind or vinegar mix and papait (half quantity at time and taste sourness and bitterness add more as required)
  11. Boil for 3-5 more minutes
  12. Season with salt and pepper to taste, garnish with spring onion