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Daddy Cooks: Pipian


Pipian



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Pipian
Pipian is an Ilocano dish which is very similar to the well-loved Filipino dish Kare-Kare. Chicken is mostly used to replace the Kare-Kare's ox tail and tripe, also with ground rice (minus the ground peanuts) as thickener.

While Kare-Kare has that nutty and salty taste with a hint of sweetness, Pipian has that distinct tang and tartness which comes from bilimbi fruit (kamias) and epazote leaves (pasotes).
Ingredients
  • 1/4 kilo pork
  • 1/4 kilo chicken and chicken liver
  • 1/2 cup chicken or pork stock
  • a handful of epazote leaves (pasotes)
  • 5-6 pieces bilimbi fruit (kamias), sliced
  • 2 tablespoons annatto seeds (achuete)
  • 6 tablespoons water
  • 1/2 cup glutinous rice
  • 2 cloves garlic, finely chopped
  • 1 medium-sized onion, chopped
  • 2 tablespoons cooking oil
  • 4 tablespoons fish sauce
  • salt and pepper to taste
Instructions
1. In a pan over medium heat, toast rice until golden brown. Then process the toasted rice until finely ground.2. Dissolve ground rice in water, just enough to submerge the rice, then set aside.3. In a casserole over medium heat, add in the oil and saute garlic until golden brown. Add in the onion and cook until translucent. Add in the sliced bilimbi fruit and stir.4. Add in the pork, chicken, and liver, and saute for 3 minutes.5. Add in the fish sauce, salt, and pepper, then simmer for 1 minute, making sure not to stir.6. Pour in the stock and bring to a boil.7. Pour in the annatto extract and ground rice mixture, and stir. Make sure to stir continuously to prevent from sticking. Cook for 10-15 minutes or until the pork is tender.8. Remove from heat and transfer to a clean bowl. Serve hot and enjoy! :D
Notes:
* You may opt to add more stock or even water depending on your preferred soup consistency.
* Pipian may be eaten as is or may also be paired with rice. Chicken is mostly used, but of course other meats like pork and beef are a good substitute.
Details
Prep time: Cook time: Total time: Yield: 5-8 servings

More recipes HERE :)

Being a true blue Ilocano, my dad has perfected cooking Ilocano specialties, which is one of the things that I miss the most when I'm in Dubai. And just today, for lunch, Daddy cooked not just one but two of my favorite Ilocano specialties: Pipian and Miki. Both perfect for the rainy and cold weather.

Pipian is an Ilocano dish which is very similar to the well-loved Filipino dish Kare-Kare. Chicken is mostly used to replace the Kare-Kare's ox tail and tripe, also with ground rice (minus the ground peanuts) as thickener.

While Kare-Kare has that nutty and salty taste with a hint of sweetness, Pipian has that distinct tang and tartness which comes from bilimbi fruit (kamias) and epazote leaves (pasotes). Will be sharing the recipe of Miki on my next post. :)

Ingredients

1/4 kilo pork
1/4 kilo chicken and chicken liver
1/2 cup chicken or pork stock
a handful of epazote leaves (pasotes)

5-6 pcs bilimbi fruit (kamias), sliced
annatto extract: 2 tbsp annatto seeds (achuete) in 6 tbsp water

1/2 cup glutinous rice
2 cloves garlic, finely chopped
1 medium-sized onion, chopped
2 tbsp cooking oil
4 tbsp fish sauce
salt and pepper to taste

Preparation and Cooking Procedures

In a pan over medium heat, toast rice until golden brown. Then process the toasted rice until finely ground. Dissolve ground rice in water, just enough to submerge the rice, then set aside.



In a casserole over medium heat, add in the oil and saute garlic until golden brown. Add in the onion and cook until translucent. Add in the sliced bilimbi fruit and stir.


Add in the pork, chicken, and liver, and saute for 3 minutes. Add in the fish sauce, salt, and pepper, then simmer for 1 minute, making sure not to stir. Pour in the stock and bring to a boil.


Pour in the annatto extract and ground rice mixture, and stir. Make sure to stir continuously to prevent from sticking. Cook for 10-15 minutes or until the pork is tender.


You may opt to add more stock or even water depending on your preferred soup consistency.


Remove from heat and transfer to a clean bowl. Serve hot and enjoy! :D


Pipian may be eaten as is or may also be paired with rice. Chicken is mostly used, but of course other meats like pork and beef are a good substitute.

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