Authentic Filipino Meat Recipes

 

Sinanglaw / Sinanglao Recipe

(Recipe Courtesy of Ut Man ll OverseasPinoyCooking.net)

Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan, province of Ilocos Sur, Philippines. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar.

Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe. 

Sinanglao-Sinanlaw Photo

Sinanglaw / Sinanglao Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
Cooking oil
Salt to taste
cooking oil
coagulated beef blood (if available)

Sinanglaw / Sinanglao Cooking Instructions:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.

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Comments (18)

naimas sinanglaw claveria! naim imas pay ngem @#*$!
#18 - SINALBAG - 08/22/2013 - 08:07
Sinanglaw
;-) masarap talaga ang sinanglaw ng vigan, tama ang lasa, lambot ng karne, at hindi masyadong masebo. pero wala naman beef skin yun eh. gus2 q talaga malaman kung ano ang totoong recipe ng sinanglaw vigan. magkaiba ang sinanglaw ng abra sa vigan. sinanglaw ng abra malakas ang amoy. da best talaga sinanglaw vigan
#17 - mike - 06/12/2013 - 04:31
I like ilocano food also...kaya niisipan kong mag tyo kambingan at isdaan sa moncada tarlac along mc arthur hiway.pag na daan kyo try nyo lang...
#16 - armand - 04/27/2013 - 17:05
Sinanglaw
Ibang iba ang pagkain Pinoy. I love it!;-)
#15 - ibrahim - 03/23/2013 - 18:22
natikman ko ito kanina
oo masarap nga ito.. natikman ko ito at ibang iba ito sa sinanglaw ng mga ilocano dito naman sa parteng pangasinan. galing akong ilocos nung isang araw at natikman ko ang kakaibang sinanglaw ng vigan. gusto ko ang lasa at gusto ko ito ipakilala dito sa pangasinan.... so magluluto na ako bukas hehehe.
#14 - jigs - 02/03/2013 - 05:17
yummy
best food
#13 - joyce - 01/04/2013 - 19:39
sinanglaw
d best, pilipino food!!!!
#12 - edz - 12/30/2012 - 19:37
in fairness po mas masarap ang sinanglaw sa bangued,abra kesa sa vigan yon nga lng mas sikat lang kasi ang sinanglaw vigan at bagnet pero masarp po talaga ang sinanglaw,chicharon,lonaganisa at lalo na ang kanilang pansit miki..sana makpunta uli ako sa bangued,Abra
#11 - maria - 11/28/2012 - 20:23
pwede po ba sa sinanglaw ang goat meat?....
#10 - Makoy - 06/27/2012 - 02:19
my first taste of sinanglaw ...delicious...perfect...
#9 - gilda abecilla - 06/03/2012 - 05:01
sinanglaw
tama walang apdo n nilalagay s sinanglaw ilocano din aq kamis ang sinanglaw at papaitan ng la union
#8 - darwin - 05/22/2012 - 16:21
sinanglaw
i love pinapaitan & sinaglaw but both are different dish and shouldn't be interchanged.

Ang sinanglaw ay walang apdo (bile), although may sahog na lamang loob, nilalahukan din ito ng karne ng baka. Bihira ang sahog na balat ng baka pero hindi ito unusual. Hinihiwa ang mga sahog nang mas malalaki (about 2 inches cube). maihahambing ito sa nilagang baka na may lamang loob pero walang sahog na gulay. kung magagawi ka sa Vigan, pag umorder ka ng sinanglaw sa mga karinderya, ganito ang ihahapag sa iyo. Ang pinapaitan ay halos ganoon din ang sahog sa sinanglaw pero ang hiwa nito ay maliliit(1 inch cube or smaller). ang sahog pampapait nito ay hindi apdo kundi ang undigested grass na huling kinain ng baka. pinipiga ito nang husto para makuha ang katas ng damo at enzyme (mapait), kaya berde ang kulay ng pinapaitan. May ibang pait ito kumpara sa apdo. Pero kung nakukulangan sa pait, dinadagdagan ito ng kaunting apdo. Masarap pampaasim ang bunga ng kamias, gaya ng nasa recipe mo pero malimit na gamit pampaasim ay sukang iloko.

Bihirang gamitin ang balat ng baka sa sinanglaw at pinapaitan sa gawing ilocos dahil pangunahing sahog ito sa putaheng callente, na karaniwang ginagawang pulutan sa inuman. Ito ay nilagang balat ng baka. Pakukuluan hanggang lumambot at hihiwain nang manipis na pahaba, titimpalahan ng sukang iloko, sibuyas, kaunting luya, siling labuyo, asin at paminta. May kilalang karinderya sa Bantay, Ilocos Sur na naghahain ng ganitong putahe at paboritong pinagkakainan ng mga drivers.
#7 - Brenda Subido Dacpano - 09/24/2011 - 09:58
free taste
#6 - UNKNOWN - 07/29/2011 - 14:26
wheww... i miss sinanglaw vigan... yummy purong ilocano dish...
#5 - janix - 05/25/2011 - 06:46
wow
naima imas yah
#4 - homez - 05/09/2011 - 02:20
i just ate this last month in Vigan...naimas
#3 - jim - 03/21/2011 - 14:52
this is great! u must try it! champion sa lasa...champion talaga!
#2 - Bong - 09/30/2010 - 19:48
Sinanglaw
wheeww... stairway to heaven.. :oops:
#1 - cj398 - 07/14/2010 - 01:37
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