PAPAITAN CARNE (Baboy/Baka/Kambing)

PAPAITAN CARNE (Baboy/Baka/Kambing)
Yield: 8-12
Preparation Time: 30 minutes
Cooking Time: 1 hour 43 minutes

Ingredients:

2 pt Water
1 pc Ginger, 1/2" chopped, ½" sliced
2 pcs Onion, 1 quartered, 1 chopped
4 cloves Garlic, 2 chopped, 2 sliced
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 tsp Thyme (dried)
1 tsp Tarragon (dried)
1 lb Tripe
1 lb Intestine
1 lb Pig's cheek and snout
1 lb Pig's liver
1 lb Goat's meat (kambing)
2 tbsp Cooking oil
1 cup Water
½ pkt Sinigang Mix (Sampaloc)
1 tsp Fish Sauce (Patis)
1 tsp Shrimp Base (Sysco)
1 tsp Chicken Base (Sysco)
2 pcs Bitter gourd (ampalaya), large, chopped
3 pcs Hot pepper (Siling labuyo)

Method:
In a large stock pot, pour water. Bring to a boil. Add ginger (chopped), onion, garlic (chopped), bay leaves, peppercorns, thyme, and tarragon. Return to a low boil for 20 minutes
Add all the meats. Bring back to a boil, and simmer for 30 minutes to tenderize.
In a colander, pour all the contents of the pot to strain and drain. Rinse thoroughly with warm faucet water. Slice all the meats to bite sizes. Put aside.
While timing the grilling procedure, place bitter gourd in a blender and puree (you can also use a stick blender). Strain juice
Grill meats until golden brown
In a wok, pour oil. When heated, sauté sliced ginger, sliced onion and sliced garlic. Saute until onion is translucent and the garlic lightly browned.
In the wok, sauté all the meats for 10 minutes. Add water, sinigang mix, fish sauce, shrimp base and chicken base. Cook for another 10 minutes until sauce is reduced. Add hot pepper and the juice of the bitter gourd (ampalaya juice). Saute for 3 minutes more. Stir to get bitter result.

Recipe created by
SOCRATES ZALDIVAR INONOG, AAC, CCE
Dean and Director Emeritus, Culinary Arts College and Development
International Students Departments, Johnson & Wales University Providence, R.I.
The First Certified Culinary Educator by the American Culinary Federation (ACF)

Isla Kulinarya by
Island Pacific Supermarket
http://www.islandpacificmarket.com

Catch us again next week as we bring you back to Ilocos Region with a delectable recipe that will surely whet your appetite. Isla Kulinarya lets you explore the islands, taste the food, relive the memories all made possible by Island Pacific. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina; Union City and Vallejo in Northern California. Check out our website at www.islandpacificmarket.com. Like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and connect with us on Blogger (island pacific market). For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific."

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[alchemi5150]

@MegaWaxz Kung di rin lang maganda mga comment at sasabihin eh!!! manahimik nalang at kanya-kanyang trip lang kung di ka naman pinapaki alaman.

[alchemi5150]

nag-sudin!!! Ayos na option yang ampalaya apo. May natutunan ako sayo sa pagluluto ng papaitan. Ang sarap ipulutan talaga ng papaitan at pulutang pang BARAKO TALAGA. "ONE OF THE BEST PULUTAN"!!!

[paidda]

nagasat iti pamilyam,lakay,ta addaca pay a makaluto ken makai-suro iti nagamuam a naimas a sidaen tayo amin nga ilokano.kastamet iti dayao ko iti pinagusarmo iti parya tapno laeng agpayso a napait dayta digona.salamat apo kadagiti naypaaymo kadakami ditoy video.

[cloudstriefe02]

im first to comment yey... thanks to this recipe chef... i'll be making this for a summer outing... kudos! chef just a question... i noticed in most of ur vids... you always use shrimp paste... is it really that good with it????

[cloudstriefe02]

im first to comment yey... thanks to this recipe chef... i'll be making this for a summer outing... kudos!

[MegaWaxz]

Lintik english pa ng english si manong eh, pinahihirapan mo lang sa sarili mo at kami. Ok na sana yung preparation eh. Ayan 2loy napalipat 2loy ako ng channel.