The Cook is Cool The Cookbook Series

Question:
Balaoang Paniqui pinapaitan for my dinner. i love eating this food, but honestly as i am… i dont know how to cook it, the recipes, the process and the likes. Do you know how?

Here is my response:
Sure! here’s My Recipe from The CooK is Cool The Cook Book Series and since I was not able to publish after the 2 notebooks where the recipes were painfully written in 2006 – 2007 were lost, here is a “pre-emptive” version…. LOL!

PINAPAITAN

Ingredients:

Beef(diced) 500gms.
Beef Entrails 500gms.
Beef Fat Trimmings 500gms.
Cow’s Bile juice extract 125gms.
(about 1/2 cup)
Calamansi(Extracted) 150 ml.
Ginger Pounded 250gms.
Red Onion(diced) 250gms.
Walla-Walla Yellow Onions(diced) 250gms.
Elongated Green Pepper 10pcs.
(about 100gms.)
Black Pepper(popped) 10 gms.
Table Salt to taste (about 1 to 2 tbsp.)
Pristine Salt(Large Beads) 250gms.(for cleaning)
Sugar 1/2 teaspoon
MSG 10 gms.
water 3.3 liters, more

PROCEDURE:

1. Clean all beef entrails by boiling it in ginger;do not over-boil,
Scrape all linings(yellow) and debris using a dull knife.
Scrub it’s surface with salt prestine(large beads) then flush it with water.
Dice the entrails.

2. Prepare the bile by boiling it in 3 cups water and strain it using the finest
grit of strainer you can find in the kitchen.(Clean catcha-cloth is the best.)

3. Dice the beef fat trimmings.

4. On a large kettle(or pressure cooker), mixed the diced beef,beef entrails,
beef fat trimmings,3.3 liters of water, salt and sugar. Bring it to boil adding
a cup of water from time to time when necessary. When the beef is tender,
add the onions(red and yellow) and the calamansi extract.
Slowly add the cow’s bile juice extract for you may not use all of the prepared
batch. You do not want it to be too bitter or not bitter at all. So slowly add it
using a teaspoon, and tasting it to your desired bitterness everytime you add a teaspoon.

5. When the desired bitterness is met, removed it from the flames and drop the
elongated green and msg. Cover for five minutes to simmer it.

6. Serve in large bowls while it is hot reminding guests it can be scalding and also
heavy in oil(not good for people with heart ailments).

7. Preparation is good for 5 to 6 persons.
The drier version is called “Kapukan” in Ilocano sans the bile juice extract of course,
and if you will add liver, chopped lungs and pancreas, and remove the calamansi extract
plus used pork instead of beef,it will be called “Igado”(heavy in broth) or bopis(dry).
Happy cooking!

P.S. I have just written this recipe though today or I can’t remember very well if I had used beef on my lost book. I think I had used goat’s meat? I have even a recipe for ASUCENA without using dog meat(against the law of APO Eddie today).
Beer… anyone?

George C. Palaganas a.k.a. Cool Dela Peña
http://www.facebook.com/profile.php?id=10000053...

The Cook is Cool The Cookbook Series

George Palaganas

Everett, United States

  • Artist
    Notes

Artist's Description

The Cook is Cool The Cookbook Series was written in 2006 – 2007. It includes all recipes of taste and palate that traces the history of Cool in gourmet Filipino and Western dishes. It includes a dish by Eldon Doiron on Cabbage Royal and Patty Shinois.

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