|Igado nga Silet
Last Sunday (Easter Sunday on Christian Calendar), we had lunch at Joy’s place before we headed to the hotel where we spent the night before our flight back to Singapore which is in the evening of the following day. We preferred that over a long and agonizing travel from Montalban to the NAIA airport which calls for a more than 3 hours of commuting time and almost P1,000 of metered taxi fare. Also, I brought my husband to Zirkoh for him to experience what Tomas Morato’s night of entertainment has to offer, so staying in a hotel within Cubao area is the most convenient option for us.
Since Easter Sunday is considered a day of feasting, as it is believed to be the day when Jesus Christ rose from the dead, we also had a simple lunch get-together to celebrate. Well, it’s the birthday month not only of my husband but also of my sister Joy, Papa Ambring and Papa Tim, so we have 4 reasons to celebrate not to mention the fact that it’s been a while since the four of us (me and my siblings) were complete. We all prepared and cooked something for the dinner. While Joy is busy with her pork binagoongan (see her recipe here ), I on my experimental Dinuguang baboy (see recipe here), and Farah and Kristine watching and pacifying the naughty kids, Frederick is meticulously tending to his recipe of Igado nga silet.
I like Frederick’s Igado (click Igado for the recipe) and so are our housemates. So after his successful pork igado last month, he promised to cook another igado recipe which is a Cagayano version. Igado nga Silet is actually my father-in-law’s (Papa Tim) recipe which was passed to him.
His igado nga silet has an appetizing blend of spiciness from the black pepper and tanginess from the vinegar that were used as seasonings. And no, there is no gamy nor yaky taste nor smell at all.
This is one dish that is easy and simple to prepare. Below is the recipe. By the way, you might be wondering why it’s not called paksiw nga silet since it’s cooked in vinegar. I do too. Well, there goes the mysteries in food names or how our forefathers name dishes they cooked. When I have the answer, I will post it here 🙂 please leave a comment if you have the answer, okidoki?
IGADO NGA SILET
Pig’s Sweet Intestines, slice into 2 inches long – 500 g.
Onion, diced – 2 medium
Garlic, crushed (don’t remove its skin) – 5 cloves
Ground Black Pepper – 2 tsp (+++) as desired
Fish Sauce – 1 tbsp
Salt to taste
Cane Vinegar – 5 tbsp
Magi Magic Sarap
Water – enough to cook the intestines until they’re tender
Mix all and bring to a boil until the intestines are tender. You can also sauté the intestines if you like
This a delicious and cheap pulutan (beer/alcoholic drinks companion)
– © Fresha-licious (14April2012)