Anyone knows how to cook papaitan?!
Answers: I want to learn how to cook a super delicious papaitan for my hubby. Anyone who's good at it?
Papaitan
Ingredients:
1 k. goat innards, cubed
1 k. goat's meat, cubed
2 pcs. onion, chopped
? tsp. pepper
? cup vinegar
2 tbsps. salt
2 tbsps. bile
Directions:
Clean innards and meat very well.
Boil and reserve broth.
Combine all ingredients except the garlic.
Mix well. Sauté garlic in hot oil.
Add the mixed ingredients and water.
Cook until meat becomes tender.
Add bile and bring mixture to boil before putting off the fire.
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Because I could not stand the thought of eating bile, I developed a no-bile papaitan recipe substituting the herb "papait" for the bile. Papait, similar to what's called purslane, is the same wild creeping herb that Tagalogs call "sali-salida" that's used for Ginisang Munggo.
Boil in salted water goat meat and all the cleaned innards: intestines, spleen, heart. Cut into cubes of desired size. Reserve the stock.
Brown a lot of garlic in oil, add onions and stir until wilted. Add the cubed meats and saute a bit to enrich the flavor. Add vinegar and stirfry some more for the flavor to enter the meat. Add the stock. Season with salt and pepper. (You could cheat and add a Knorr cube or two)
Lastly, add the tender tips and leaves of the papait herb. The longer you simmer the soup with the herb, the more bitter the soup will be.