LUTONG PINOY RECIPE

Papaitan Ingredients:

250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
250 gms roast goat meat cut into cubes
100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped
3 tablespoons fresh ginger
minced birds eye chilli, 3 pcs-crushed
2 pcs green chilli
salt and pepper to taste
3 tbsp oil
ginger powder, optional
sage or rosemary, optional

Papaitan Procedure:

1. Heat oil in a large pot.
2. Fry ginger until brown followed by garlic.
3. Add in onions, and fry till semi-transparent.
4. Pour in goat meat, goat skin, heart, intestines and tripe.
5. Add some salt and pepper. Cover and let simmer for 5 minutes while stirring occasionally.
6. Add the beef stock and tamarind Soup Mix. Bring to a boil. Then, stir in kidneys, liver and pancreas.
7. Add BILE 1 tablespoon at a time until tastes suits your taste.
8. Add salt and pepper.
9. Lastly, add in the chillis. Bring to a boil and serve while hot.

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Ginataang Pagi Ingredients:
1 kilo pagi (stingray), cleaned with tail removed
5 cups water
2 tablespoons chopped garlic
4 tablespoons chopped onions
6 tablespoons chopped ginger
1 cup kakang gata (coconut cream)
4 tablespoons chopped siliing haba (finger chili)
1/2 teaspoon chopped siling labuyo (chili pepper)
1 cup malungay leaves
salt to taste

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Kinilaw na Balat (Sea Cucumber) Ingredients:
8 fresh medium sea cucumbers
4 tablespoons chopped onions
1/2 cup chopped ginger
1 teaspoon chopped siling labuyo (chili pepper)
2 tablespoons chopped siling haba (finger chili)
1/4 cup freshly squeezed calamansi juice
1/2 cup vinegar
salt and pepper to taste

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Kinilaw na Tuyom (Sea Urchin) Ingredients:
15-20 pieces fresh large sea urchins
4 tablespoons chopped onions
1/2 tablespoon chopped siling labuyo (chili pepper)
1/4 cup freshly squeezed calamansi juice
1/4 cup vinegar

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Kinilaw na Tamilok (Woodworm) Ingredients:
10-20 pieces tamilok
4 tablespooons finely chopped onions
1/2 tablespoon chopped siling labuyo (chili pepper)
4 tablespoons freshly squeezed calamansi juice
1/4 cup vinegar

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Paes (Steamed Stingray) Ingredients:
2 tablespoons chopped onions
1/4 cup chopped tomatoes
1 tablespoon grated ginger
1/2 tablespoon chopped siling labuyo (chili pepper)
1 tablespoon chopped siling haba (finger chili)
salt to taste
1 medium pagi (stingray), cleaned with tail removed

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Palakang Bukid Ingredients:
1/2 cup oil
1 kilo palakang bukid, cleaned
4 tablespoons chopped garlic
6 tablespoons chopped onions
1/2 cup sliced tomatoes
2 tablespoons soy sauce
2 tablespoons chopped ginger
1/2 teaspoons chopped siling labuyo (chili pepper)
salt and pepper to taste

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Balls 2 Men Ingredients:
1/2 kilo cow or goats testicles
4 tablespoons onion rings
6 tablespoons chopped ginger
1/2 teaspoon chopped siling labuyo (chili pepper)
2 tablespoons chopped siling haba (finger chili)
1 cup vinegar
1/2 cup freshly squeezed calamansi juice
salt and pepper to taste

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Adobong Dalagang Bukid Ingredients:
1 kilo dalagang bukid (field mice)
2 tablespoons oil
4 tablespoons chopped garlic
6 tablespoons chopped onions
1 bay leaf
1 cup water
5 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon whole peppercorns
1/2 tablespoon chopped siling labuyo (chili pepper)

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