Ingredients

• 1 k. goat innards
• 1 head whole garlic
• 1 thumb size ginger, crushed
• 3 thumb size ginger, cut into strips
• 1 head garlic, chopped
• 2 medium size onion, chopped
• 1 bundle spring onion, chopped
• 1 small packet, sampalok sinigang mix
• 2-3 siling labuyo, chopped
• 1/2 c. patis
• salt and pepper

Instructions

1. Wash thoroughly goat innards, set aside small intestine or isaw. In a casserole put all innards, whole garlic and crushed ginger cover with enough water and boil for 10-15 minutes, discard liquid and drain innards, keep aside to cool down.
2. In a another casserole put small intestine or isaw cover with enough water and boil for 10-15 minutes, remove isaw from casserole, drain and let cool. Keep aside green liquid from boiled isaw for papait. Cut into small slices all goat innards.
3. In a sauce pan sauté onion, garlic and ginger. Add in goat innards and stir cook for 8-10 minutes or until it start to render fat. Add patis and stir cook for another 3-5 minutes.
4. Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary.
5. Add siling labuyo, sinigang mix and papait (half quantity at time and taste sourness and bitterness add more if required).
6. Simmer for another 3-5 minutes. Season with salt and pepper to taste, garnish with spring onion.
7. Serve hot.

• 1 head garlic, minced
• 2 medium-size onions, chopped
• 1/2 cup cooking oil
• 2 kls. goat meat, cubed then boiled until tender
• water
• 1 cup tomato sauce
• salt to taste
• 2 laurel leaves
• 2 pcs bird’s eye chili (siling labuyo)
• 1 red bell pepper, diced

Instructions

1. Heat oil and saute garlic, onion and goat meat until the latter is brown.
2. Add some water, tomato sauce, salt, pepper and laurel leaves. Allow to simmer for 15 minutes.
3. Add the siling labuyo to add spice. Season with salt to taste.
4. Garnish with red bell pepper before serving.

• 3 to 4 pounds goat meat, cut into 2-inch pieces
• 1/4 cup cooking oil
• 1/2 cup olive oil
• 1 teaspoon white peppercorns, crushed
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 teaspoon sugar
• 3/4 cup white vinegar
• 1/2 cup sliced onion
• 1 small bay leaf
• 6 cloves garlic, crushed
• 2 cups warm water
• 1 cup pimento
• dash of hot sauce
• salt and freshly ground pepper to taste
• 1/4 cup sherry
• 1 sprig parsley, chopped
• 1 hot green pepper
• 1 slice goat liver (about 5 inches square and 1/2 inch thick)
• 1/2 cup grated cheddar cheese
• 1 cup green olives

Instructions

1. Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer until meat is tender.
2. Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated cheese. Season with sugar and hot sauce to taste, then add the olives. Serve hot.