Sinanglaw Ilocano Recipe (Beef Innards Stew Recipe)

INGREDIENTS:

• 1/2 kg. sinanglaw (cow’s sliced internal organs – can be bought in the market-meat section)
• 2 tablespoons patis or fish sauce
• ginger (sliced and crushed)
• 3 cloves of garlic
• 1 medium sized red onion
• 1 cup “papait”
• 5 pieces siling haba (chile fingers)
• beef broth cubes (small amount)
• onion leaves (sliced finely)

INSTRUCTIONS:

1. Saute garlic and onions followed by the sinanglaw. Add the patis beef broth cubes and ginger then continue sauteing, until water is reduced or meat turns into slightly brown.
2. Add 3 cups of water, let it boil and simmer for 10-15 minutes to make the soup flavorful.
3. Add the siling haba, followed by the onion leaves then ready to serve.

Source:Nhymbe

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