There is much to be admired in Ilocano cuisine in that even if Ilocano dishes are humble and straightforward, many people in the Philippines adapt and cook these Ilocano dishes. Some Ilocano dishes known to many Filipinos include Igado, Papaitan, Pinakbet and Dinengdeng. Another one of these beloved dishes is Ilocandia’s Sinampalukang Kambing recipe.
It is often said that a region’s recipe is a representative of the way of living of that particular region. This is true in the case of the sinampalukang kambing recipe. Due to the notoriety of the Ilocanos as frugal people, it is not surprising that everything in an animal, in this case the kambing or goat, is used and cooked. The Ilocanos have a separate recipe for each separate body part. They have a recipe for the goat brain, a recipe for the goat innards, a recipe for the skin and a recipe for the head and feet. Nothing is ever put into waste with these people.
Sinampalukang Kambing Recipe Preparation & Tip
For this dish, however, the Sinampalukang Kambing recipe makes use of the head and the feet of the goat. In barrio celebrations, it is common that the goat’s hair is burnt over fire with all of the other parts cut up and prepared into different dishes. However, if you are in the city, you can always buy goat’s head and feet in the town wet market or supermarket. Just ask the butcher to cut up these parts for easy cooking.
It is also recommended that you put the head and the feet of the goat on a pot of boiling water with lots of pepper and ginger to fight off the very strong odor of goat meat.
After doing this, the Sinampalukang Kambing recipe becomes pretty much your usual one-pot meal. Another important ingredient in this dish is the unripened tamarind broth. Though you can buy tamarind broth mix from the supermarket. It is highly recommended that you use actual unripened tamarind broth as the added sourness brought about its being unripened will mask the gamey aroma of the goat even more.
Add with long green chilies and fish sauce and you’re done. This is usually partnered either with heaps of rice (especially if it is more on the brothy side) or with beer as a side dish for any beer party.
- 1 kilo goat meat (leg portion), cut in chunks
- 2 tablespoon tamarind powder
- 1 piece large onion, quartered
- 5 cloves garlic, chopped
- 2 thumb size ginger, julienned
- 2 tablespoon oil for sautéing
- Salt for seasoning
- 8-10 cups water
- In a casserole saute garlic, ginger, and onion.
- Add goat meat and stir fry for one minute.
- Put water enough to cover the meat. Let it simmer for 1 hour or until meat is tender.
- Add tamarind powder one table spoon at a time, mix well and make a taste test. Add more tamarind powder to your preferred sourness.
- Add salt to taste.
- Always serve hot.
In a casserole, boil 5 cups of water with the tamarind fruit in it.
Continue cooking until tamarind becomes soft.
Pierce the tamarind to bring out further its juice.
Filter the broth and discard the tamarind fruit.
Do procedure 1-6 skipping procedure 4. But this time, add broth with water enough to cover the meat.