1/2 cup sliced pig's lapay (pancreas)
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
Fry meat until brown. Set aside.
Saute the following:
2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut in fine strips
Add the fried mixture then add
1 tablespoon patis
Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender. Add sili (red pepper) leaves and remove from heat. Serve hot.
Friday, October 30, 2009