Kilawing Kambing

Ingredients:

1 kilo goat’s meat with skin

*preferred cuts are from the thigh, loin, neck and shoulder

2 big onions; sliced

1 root ginger; cut in strips (optional)

3 siling labuyo; chopped

Vinegar

Salt and pepper

Soy sauce

COOKING INSTRUCTIONS:

Marinate goat meat in soy sauce, grill, then make small slices.

Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and silling labuyo. Refrigerate, then serve.

Bicol Ginataang Laing

Ingredients:

25 taro (gabi) leaves; shredded

1/2 kilo pork; diced or thinly sliced

1 tablespoon garlic; minced

1 tablespoon onion; minced

1 tablespoon ginger; chopped

2 tablespoons shrimp paste

3 green chili pepper (siling haba)

1 can coconut milk

COOKING INSTRUCTIONS:

Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!

COOKING TIP:

Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.