Kinigtot often refers to a Pangasinan (a province in the northern Philippines) stew of goat entrails and meat that is cooked with bile juice and spices, akin to the Ilocano dish "Pinapaitan." “Pait” signifies bitter.
But in the province of Benguet, another rendition of "Pinapaitan" is highly well-liked. It employs thin slices of beef cooked in spices with the same bitter bile, rather than goat flesh.
INGREDIENTS
1 lb. thinly sliced beef
2 small onions, peeled and sliced
6 cloves of garlic, peeled and crushed
1 thumb of ginger, peeled and thinly sliced
1 tsp. bile juice (from goat or cow)
Salt and pepper to taste
1 tsp. white vinegar
1 tsp. fish sauce
3 pieces of green chili pepper
Juice from 2 pieces of calamansi (or 1/2 lime)
2 cups of water
1 tbsp. olive oil
DIRECTIONS
Heat olive oil in a pan over medium-high heat. Add the garlic and cook until golden brown. Add onions and ginger and sauté until fragrant. Add water and bile juice. Add salt and pepper to taste. Add vinegar and fish sauce. Bring it to a quick boil. Reduce the heat to low. Add beef and green peppers. Add in calamansi juice. Continue to cook until the beef slices are tender (do not overcook). Remove from heat and serve warm.
If our good friend @pjentrepreneur will be reading this, I'm sure he will love to give this recipe a try because this is one of the best beef recipes that suits the pallet of ceviche aficionados, and this goes so very well with a sip of red wine and/or a bottle of San Miguel Beer Pilsen. As a friendly reminder,kinigtot is not recommended for those who have high blood pressure because this meal can easily make someone's blood pressure rise.
Posted via blog.d.buzz