Bagisen recipe
Posted on April 23, 2007 - Filed Under Punch Forum |
Eduardo Pontaoe
23 April 2007
Mr. Isidro Ramos,
Inasmuch that you craved for original Pangasinan food, I am sending you how to cook Bloody Mary…. "Bagisen", if you will.
Ingredients: Pork belly, pork liver, kidneys, pork blood, small intestines, onions, garlic, tamarind or kamias, if available, calamansi juice or lemon. No vinegar.Cut pork belly, liver into pieces. The small intestine and kidneys boil first in vinegar, (ikelnat). Wash thoroughly then cut. Be careful with the kidneys. Cut it in half and remove the urinal duct. Usually, I find it in Vietnamese stores where they sell meat. Sautee garlic then onion.
Next comes pork belly, kidneys and small intestines. Let it sauté for a while then add water till tender. Add the liver and pork blood. Watch your water, blood easily thickens the mix. Put more if needed. Add tamarind juice or camias and lemon for the desired sourness. Tamarind juice jacks up the flavor. None of that vinaigrette taste. Easy on the lemon or calamansi. You use calamansi or lemon as back-ups. Add salt and MSG, to taste. Fingerhots or Hungarian banana are recommended.
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