Lasang Pinoy 9: offal in Filipino dishes
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieLet’s get a little more “daring”.
Igado (below, left) and bachoy are two dishes that use the same mixture of pork meat–loin, lapay (spleen) and bato (kidney). Another similar dish, the papaitan is a soup dish flavored with the liquid from the pig’s kidneys, squeezed right after the animal is slaughtered.
Dinuguan (derived from the root word “dugo”, the Filipino word for blood) is a pork stew made with pig’s blood. Various kinds of pork meat go into the dish–belly, liver, heart, intestines, spleen, kidney… they are diced and boiled with a souring agent (vinegar or tamarind) until tender. The blood is added towards the end of cooking. Dinuguan is traditionally a midday snack served with puto (sweet rice cakes) but my family enjoys eating it with rice as a main meal.
The dish in the last photo above was an experiment I did years ago when this blog was very new. My father used to cook pig’s brain as a frittata. He would parboil the brains, peel off the membranes then slice them. The sliced pieces were seasoned, dipped in egg then fried. The dish is called tortand utak and is another classic Filipino dish. But I didn’t think my kids would eat it. The cooked dish doesn’t hide what’s in it–that it is a brain is plain to see. But I wanted them to try it and learn to appreciate the unique texture and flavor. I parboiled the brains, cleaned them then diced them. I mixed them with chopped onion, garlic, carrots and parsley, stirred in some beaten eggs and stuffed the mixture into cooked eggplants. The cooked dish looked every inch like usual tortang talong made with ground pork. Did my kids wince when I served them the pig’s brain frittata? No, they didn’t.
So, this getting to be a novel-length entry again. There are other recipes in this blog that include offal in the ingredients but I can’t include them all in this entry. I think this is long enough as it is.
[tags]Lasang+Pinoy, offal, internal+organs, recipes, cooking, Filipino+cooking, Filipino+recipes, Pinoy+cooking[/tags]
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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