Mom Violy wanted to eat crispy pata and pinakbet from Seafood Island Restaurant located in Cubao, Quezon City near the old Shopwise. We had arrived early being the first customers waiting for the restaurant to open. Few minutes later customers began entering the restaurant and we have already placed our order. Mom Violy ordered her crispy pata and pinakbet. Carmina ordered garlic butter shrimp since I don't eat crispy pata. Family member ordered calamari and shrimp fried rice. Everyone had a taste of our meals with leftovers to bring home. Watch my video Running Errands in the Philippines . NOT SPONSORED. Subscribe @ Carmina Lifestyle YouTube Channel a place to look, discover and share. Thank you for your support.
Manang V decided to cook Filipino igado but what ingredients we have in our home usually it is cooked with liver, pig innards and tenderloin but with limit stock in our freezer we had to improvise some other meat to make our dish.
Filipino Igado Recipe
Ingredients:
- 2 Kilos - Kasim (part of the pig) cut in 1/2 cubes
- 1 Kilo Pork Liver (slice in cubes)
- 1 Cup - Green Peas
- 2 - Pieces Carrots (peel and chopped into cubes)
- 4 - Red Bell Pepper (cut into strips)
- 1 - Onion (chopped)
- 4 - Cloves of Garlic (mined)
- 3 - Laurel Leaves (bay leaves)
- 1 Cup - Vinegar
- 1 Cup - Soy Sauce
- Knorr Pork cubes
- 2 Cup - Water
Cooking Instructions:
- In a pot pour small amount of cooking oil when hot add garlic and onion sauté add meat, carrot, bell pepper, laurel leaves, pork cubes, vinegar, soy sauce and water season with black pepper ready to serve once meat is tender.
NOT SPONSORED.
Subscribe @Carmina Lifestyle YouTube Channel a place to look, discover and share.
Thank you for your support.
Comments
Post a Comment