Soup week: Day 2. Yesterday was a healthy meal so today we have an excuse to have something which is opposite of what we had yesterday. So for today’s recipe it will be sinanglaw. This dish is a beef and beef offal soup flavoured with kamias and bile, nearly similar to pinapaitan please don’t be confused with the two.
The differences are:
- Sinanglaw is cooked using beef while pinapaitan is commonly goat but there are variations where beef is used.
- Sinanglaw meat cut is bigger, roughly in 2 inch cubes compared to the pinapaitan which is chopped in small strips.
- Sinanglaw is sour with a hint of bitterness compared to pinapaitan which is bitter with a hint of sourness.
A very rustic soup dish from the province of Vigan, usually served as a pulutan (beer match), to sober you up or even as a dinner. I know this will freak out a lot of you out there but trust me this is a must-try dish and this isn’t the scariest post so far. Have you tried the dinuguan dish yet? With this soup dish you won’t even notice the organ meat as the smell are mellowed down by the use of garlic, ginger and onions plus with the sour taste of kamias. For the recipe below I indicated some replacements as it might be hard to find the proper ingredients when you are not in the Philippines.
Are you adventurous enough to try this dish?
500g beef brisket or any cheap cut, cubed
300g beef tendons, cut into squares
300g pre-cooked beef tripe, cubed
1/4 cup diluted beef bile or 2-3 pcs bitter gourd, roughly chopped
500g kamias or tamarind
1 whole garlic, minced
1 thumb size ginger, thinly sliced
2 large onion, quartered
6 pcs finger chillies, cut in half
fish sauce or sea salt
spinach leaves, optional
1. In a deep pot, put oil then sauté garlic, onions and ginger.
2. Add beef and brown all sides. Once brown, add the beef tendons.
3. Add water to the pot enough to cover the meat pieces. Bring it to a boil then simmer soup for 45 minutes in low heat.
4. Turn off the heat then drain the soup using a fine sieve to have a clear broth. Set aside the meat pieces. Place clear broth on another pot together with the tendons and set aside the beef. Bring it to a boil and simmer until tendons are soft (this might take 60 to 90 minutes more) add water if needed.
5. Add the beef, tripe, finger chillies and bile (if using). At this stage if you are using bitter gourd place it in a muslin cloth together with tamarind or kamias, wrap it well then place into the pot. Simmer for 30 minutes.
6. Press the muslin cloth over the soup to extract the juices then season with salt or fish sauce. If you want to add some leafy greens, I suggest spinach. Serve hot.