In fact, in every Kalinga home, the leleddesan (a coconut shell which is used for grinding sili) is always on the table with the sijut ready as condiment for the family.
And so this exotic BINUNGUR, a dish which is actually a mixture of anything from langka or pakak, laing or gabi, susu, labong and sili finds its way to every Ykalinga's tummy.
From what I have gathered, the ingredients may actually vary. The common denominator however is the "susu" and sili.
Here's Mom's Version
Ingredients:
1. 2 cups sliced langka (raw jackfruit)
2. 2 cups sliced labong (bamboo shoots)
3. 1 cup chopped puso ng saging
4. 2 cups susu (freshwater shell)
5. 1/2 to 1 cup of siling labuyo (wild chili)
6. 1 cup tengang daga (a variety of mushroom)
7. salt for seasoning
8. garlic
9. onions
10. ginger
11. 1/4 beef innards (Mother uses this to make her binungur tastier)
following beef innards; cut in 1" cube- tripe
- liver
- kidney
- heart
- pancreas
- intestines
Procedure:
1. Prepare all ingredients.
2. Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger until tender.3. Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards.
4. Put sliced langka, labong, puso ng saging, tengang daga and susu.
5. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards.
6. Pour enough water to cover the mixture.
7. Let it boil.
8. Mix the 1/2 cup siling labuyo.
9. Stew the mixture until cooked, then serve.
Each Kalinga tribe, of course, would have its own version. But Mom's binungur is still the best!
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