Lasang Pinoy 9: offal in Filipino dishes
The roundup for Lasang Pinoy 9: Lamang-loob: Odd cuts and guts is already up. I was able to squeeze in a few minutes of bloghopping last night and a visit to JMom’s reminded me I am late once more with my Lasang Pinoy entry. Without much ado, my entry is a kind of summary of previous recipes I have posted using offal or internal organs.
Lengua (ox or pork tongue) is probably the least shocking offal found in Filipino cuisine. And it isn’t even unique here–ox tongue is found in many other cuisines around the world. In the Philippines, probably the most popular way of cooking ox tongue is with mushroom sauce. Well, that’s based on how ox tongue is served in parties. I deviated a little with my lengua with mushroom sauce above by serving the meat with mashed potatoes topped with toasted onion bits (above, left).
Lugaw (congee) is traditionally served with tokwa’t baboy (pork and tofu). During the mid-80s, there was a boom in lugaw stalls and the traditional tokwa’t baboy was replaced by more exotic accompaniments that ranged from ox eyes to ox testicles. My lugaw was served with ox tongue and fried tofu (above, center).
Not as popular as ox tongue, pork tongue can be a passable substitute if you want to cut down on cost, like I did when I cooked my pork tongue asado (above, right). The price of pork tongue is about 1/4 of the price of ox tongue. They cook faster too but you don’t really get the texture that ox tongue is famous for–the melt-in-your-mouth experience if it is cooked right.
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ang tindi nito a! offal overload talaga…
i once tried cooking utak ng baboy with sisig. my 1st and only attempt. i used what’s left with the lechong ulo ng baboy i cooked the previous nite. it was fun… at masarap!
the brain is the “pampalinamnam” sa sisig. Without it, sisig kinda tastes flat. We just had sisig the other night hehehehe na-miss ko tuloy agad.
LOL! I told Cia I must be getting old, I thought the deadline was the 28th…not the 24th! So I was late with my entry too. I wanted to re-pub my first LP entry, pinapaitan for this round, but I just didn’t get around to it. I have been wanting to try your kangkong and gizzards but haven’t been able to find kangkong, that’s why I keep resorting back to adobo
I just found a place here in NC where they serve brain fritata of sorts, it was more like scrambled eggs with brain, and it was good!
JMom, try substituting spinach for kangkong. It works!
Re the deadline. Shucks, I only know that the deadline is generally towards the end of the month.
Sassy, My husband and kids likes dinuguan… like sha, i making it with the blood sausage we called “boudin ” pronounce “budan”.
I made lugaw out of tripe and intestin sausage.. “saling pusa” sa LP 9!
Happy weekend!
wow, relly, blood sausage and tripe and intestine sausage sound wonderful. I wonder why no one makes them here what with the way we consume a lot of offal in Filipino cooking. Hmmmm…
happy weekend to you too. long weekend here.
I love this Chinese noodle soup dish (I think it’s called ngau chap mee) that has tripe, liver and meatballs in it… the problem is offal tends to be very high in cholesterol so I can’t indulge often
Rose, you know that’s my philosophy. Indulge but in moderation. I really don’t believe in total deprivation. Life is too short not to enjoy it. So with “sinful” food like offal, once every two months or so sounds fair.
Sisig with utak ng baboy – nagiging sikat na pulutan sa mga ihaw-ihaw.
Once I was with my Singaporean friends. I have prepared dinakdakan and they liked it. They were asking me what was the whitish part of the dish and I told them “just plain mayonnaise”.
Unfortunately, one late comer, a Filipino friend, medyo nagyabang has explained to them that the whitish part of the dish was pig brain. No wonder I was going out of the comfort room and one of my Singaporean guests was on the door – almost throwing up already.
Hay, namiss ko bigla ang lugaw ni Akong sa Malabon. Specialty nila iyong lugaw with utak, yummy!
Sarap din talaga ng utak sa sisig.
You’re right, life is too short kaya dapat enjoy lang tayo, pero siempre in moderation talaga.
Lani, yes! Lots of fantastic lugaw eateries in Malabon. That was where I first tried lugaw with mata ng baka.
hi! i’ve been reading and experimenting with your posts since july of 2004, your dishes are real good. i was looking for your recipe of bopis, i believe it should be included in this offal issue. anyway i saved a copy in my computer. it’s one best way of cooking pig’s intestines.
also, there’s this dish with labanos (white raddish) and pig’s intestines, some kinda sweet/sour/salty, we call it kilawin, taste’s great! my family in bulacan cooks this dish, i just don’t know exactly how it was cooked, but its delicious.
hi phynkee, i’ll repost the bopis recipe sometime soon. i took it down because the photo didn’t look so good.
there’ll be a new photo with the repost.
re kilawin. i’ve tried pork kilawin but my kids don’t like it so i don’t cook it at home.
hi its my 1st time i want to know more about sisig