Traditional Food: Soup (Pinapaitan) - Goat Pinapaitan, Papaitan (Bitter Innard/Meat Soup)

Pinapaitan or Papaitan (Engl. Bitter Innard/Meat Soup) - It is an Ilocano traditional food that has became famous throughout the Philippines after the World War 2. It came from the Ilocano word "Pait" which means in English "Bitter". Today, you could really hardly find a local fastfood center in the Philippines that is not serving pinapaitan.

Ingredients:

- 2 kilos of goat innards (cleaned intestines, stomach, heart, liver, spleen, kidney, pancreas)
- Either use stomach and small intestine juice/extract or the bile for the bitter taste
- 2 tablespoons of vegetable oil
- 1 large bulb of garlic (minced)
- 2 large onions (minced)
- 2 normal size ginger (thinly sliced lenghtwise)
- 3/4 teaspoon of powdered pepper
- Six pieces of green pepper
- 12 cups of water
- 8 pieces of calamansi
- Black pepper
- Salt (amount according to your preference)

    

Materials:

- Large bowl or cup to contain intestinal extract
- Cooking container
- Casserole
- 8 to 12 bowl or cups for serving
- Ladle
- Knife
- Chopping board

Procedure:

1. Extract the bitter gastric juice from the stomach and small intestine. The goat should have eaten green grasses so that the juice would be better. If not, then you may just use the bile by separating and setting aside the gall bladder into a container. But if you prefer to take the intestinal extract, you may obtain the green mash from the rumen and squish the liquid on the bowl and then discard the remaining part, take also the dark green bitter juice from the small intestine.

2. Clean thoroughly all the innards. You should have known how to clean the intestines.

3. After cleaning, boil the innards in a cooking container for 5 minutes.

4. Take out the innards, discard the broth. Cool down the innards and then cut them into 1/2-inch cubes.

 

5. Heat the vegetable oil in the casserole and then pour the garlic and onion followed by the ginger and then the cubed innards, mix thoroughly.

6. Pour the 12 cups of water and let it boil.

7. While boiling, add the powdered pepper and the green peppers followed by the salt and the black pepper.

8. Add the bitter juice or the bile, slowly. Stop adding the juice only when the bitter taste has already met your preference.

9. If needed, add more water and let it boil for some more minutes

10. When finally cooked, make 8 to 12 servings. Serve with calamansi.

 

It can be served with rice during meal time or serve plainly as a soup.

Organic Food: Vegetable Sauté - Onion, Garlic and Flowering Pechay (Flowering Chinese Cabbage)

 Ingredients:

- flowering pechay
- 1 large onion
- about 6 garlic cloves
- vegetable oil
- salt (amount according to your preference)
- other seasoning (if available)



Materials:

- bowl
- small bowl or plate
- frying pan
- stirring flat ladle
- knife
- chopping board

Procedure:

1. Separate leaves from the stems, cut also the flowers and soft parts of the shoots and put all into the bowl, wash.
2. Cut the onion into thin slices.
3. Crush the garlic cloves.

  

4. Pour vegetable oil into the frying pan and heat it.
5. Put the sliced onion and crushed and garlic respectively into the frying pan and stir.
6. When the garlic and onion are cooked, put the pechay into the frying pan, mix well and cover.
7. Stir from time to time until cooked.
6. When cooked, put it on the plate for serving.

This sauté can be eaten with rice during meal time.

Organic Food: Vegetable Salad - Tomato, Onion and Wong Bok (Chinese Cabbage, Napa Cabbage)

Ingredients:

- tomato, onion and wong bok
- either salt, soy sauce, fish sauce or honey
- other seasoning (optional)

Materials:

- bowl to contain chopped vegetables
- stirring spoon
- knife
- chopping board

Procedure:

1. The ratio of quantity used for the main ingredients should be like this - 1:3/4:1/4 for wong bok, tomato and onion respectively.
2. Separate the wong bok leaves and chop them crosswise into small pieces and put into the bowl, do the same with the tomato and then followed by the onion.
3. Mix them well.
4. Put either the salt or soy sauce or fish sauce or honey unto the mixture.
5. Put optional ingredients.
6. Mix again thoroughly.

It can be eaten either with rice or with other foods or eaten plainly for vegetarian diet.

Organic Food: Vegetable Sauté - Ampalaya (Bitter Gourd, Bitter Melon)

Ingredients:

- ampalaya (bitter gourd, bitter melon)
- vegetable oil
- salt (amount according to your preference)
- other seasoning (if available)

Materials:

- bowl or plate
- frying pan
- stirring flat ladle
- knife
- chopping board

Procedure:

1. scrape out the seeds and the white soft parts inside the ampalaya.
2. cut (crosswise) the ampalaya into thin slices, about 1/2 centimeter.
4. Pour vegetable oil into the frying pan and heat it.
5. Put the sliced ampalaya into the frying pan and stir.
6. when the ampalaya is cooked (brownish), pour salt (and other seasoning).
7. stir well for few some seconds.
6. put on the bowl or plate for serving.

This saute can be eaten with rice during mealtime.

Organic Food: Vegetable Sauté - Green Beans with Onion and Garlic

Ingredients:

- green beans
- 1 large onion
- 4 cloves of garlic
- vegetable oil
- salt (amount according to your preference)
- other seasoning (if available)

Materials:

- bowl
- small bowl or plate
- frying pan
- stirring flat ladle
- knife
- chopping board

Procedure:

1. cut the green beans into 1-inch slices and put into the bowl.
2. cut the onion into thin slices.
3. dice garlic bulbs.
4. Pour vegetable oil into the frying pan and heat it.
5. Put the sliced and diced onion and garlic respectively into the frying pan and stir.
6. put the green beans into the frying pan, mix well and cover.
7. stir from time to time until cooked.
6. when cooked, put it on the plate for serving.

This sauté can be eaten with rice during mealtime.

Organic Food: Vegetable Salad - Tomato, Onion and Pechay (Chinese Cabbage)

Ingredients:

- tomato, onion and pechay
- either salt, soy sauce, fish sauce or honey
- other seasoning (optional)

Materials:

- bowl to contain chopped vegetables
- stirring spoon
- knife
- chopping board

Procedure:

1. The ratio of quantity used for the main ingredients should be like this - 1:3/4:1/4 for pechay, tomato and onion respectively.
2. Chop the pechay into small pieces and put into the bowl, do the same with the tomato and then followed by the onion.
3. Mix them well.
4. Put the salt or soy sauce or fish sauce or honey unto the mixture.
5. Put optional ingredients.
6. mix them again thoroughly.

It can be eaten with rice, other foods or eaten plainly for vegetarian diet.

Food: Snack - Instant Pancit Canton plus Leeks

Ingredients:

- 1 pack of instant pancit canton (a lot of this are available in the Philippines, choose the one with less artifical and toxic additives)
- 1 cup of leeks

 Materials:

- cooking container
- water (amount depends on the instruction written on pancit canton's label)
- stirring ladle
- knife
- cup for the leeks
- plate ot bowl for the pancit canton
- chopping board

Procedure:

1. Cook the instant pancit canton as intructed on the label.
2. Drain the water from the cooking container.
3. After adding and mixing the pancit canton and seasoning, add the leeks and mix thoroughly.
4. Put the pancit canton on the plate/bowl for serving.

It can be eaten alone during meal or snack time.