Braised Lamb, Pinoy Style

Braised Lamb, Pinoy Style. Most Pinoy would avoid lamb for a dinner but today I want to share a good recipe of lamb that worth trying if you are and overseas Pinoy. Yes I said overseas Pinoy, lamb is not readily available back home in the Philippines. Lamb may be available in some bigger supermarkets and meat shops in Manila but most likely it is overpriced. While lamb is readily available in most supermarkets overseas including here in Australia, most Pinoy would probably avoid it and would prefer to by pork instead.

This is not the first time that I have posted a Pinoy inspired lamb recipes here at OPC. Check the link below to see the recipes should you are trying to find a Pinoy lamb recipe for your next dinner.

Lamb Kaldereta, Batangas Kaldereta Style
Fried Lamb Chops with Vinegar Garlic Chili Dip
Lamb Adobo

Here is the recipe of my Braised Lamb, Pinoy Style.


Ingredients:

1 Kilo leg of lamb, cut crosswise
1/2 garlic, crushed
2 thumb size ginger, sliced
1 stick cinnamon
3-4 pieces star anise
1-2 tbsp. peppercorns
2-3 tbsp. brown sugar
1/2 cup dark soy sauce
1/4 cup black bean sauce
1/4 cup hoisin sauce
1/4 cup cornstarch
salt to taste
1 small bundle spring onion chopped

Cooking procedure:

In a large sauce pan put the lamb and fill with water up to about 1” above the meat. Bring to a boil and simmer for 3 to 5 minutes. Drained the boiled lamb in a colander and rinse in a running water to remove scum and return to the sauce pan. Add in fresh water up to about 1” above the meat then add in all the remaining ingredients except the, spring onion, cornstarch and salt, replace lid. Bring to a boil and simmer at medium to low heat for about 1 1/2 to 2 hours, add more water as necessary, or until very tender and the meat start to fall out from the bones. Reduce liquid to about half then correct saltines if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water. Cook for about a minute more. Serve garnish with spring onion.

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Braised Chicken Feet, Chicken Feet Asado

Braised Chicken Feet, Chicken Feet Asado. Some of our readers would rather not have this kind of dish and for those who are then just skip this post and browse the archives for more Filipino food. This is my second version of the dish, there were a lot of comments on my first version of Braised Chicken Feet being very salty. I myself did not understand how it turned out too salty to a lot of our reader probably because of some salty soy sauce, some brands are indeed salty and some are not. The recommended amount was necessary for the reasons that we want our braised chicken feet as dark as possible. We do not want a pale colored chicken feet this will make the chicken feet more un-appealing. Another factor for the salty outcome of the first version of this dish was provably the quantity of the oyster sauce and chicken bullion, for this second version I have significantly scaled down quantity of these ingredients. I also added some star anise and hoisin sauce on this version of Braised Chicken Feet, Chicken Feet Asado to improve the aroma and taste similar to the steamed chicken feet on Chinese restaurants. Basically cooking is similar to my original version of the dish. Here is the recipe of my second version of Braised Chicken Feet, Chicken Feet Asado.

Ingredients:

1 kilo chicken feet
1/2 head garlic chopped
1/2 small can tausi, salted black beans, brine drained and rinsed
1/4 cup dark soy sauce
2-3 tbsp. oyster sauce
2-3 tbsp. hoisin sauce
3-5 pcs. star anise
1 chicken bullion cube
1-2 tbsp. sugar
1/2 to 1 tbsp. chili flakes
salt
cooking oil
1/2 cup dark soy sauce for marinade
chopped spring onion for garnish

Cooking procedure:

Chop off nails and remove outer skin of each chicken feet. Wash thoroughly and drain. Marinate the chicken feet in 1/2 cup of dark soy sauce for 30 to 40 minutes. Drain and discard marinade. In a deep frying pan fry chicken feet in batches for 2 to 3 minutes or until golden brown. Drain excess oil and soak fried chicken feet in a big bowl of cold water for 30 to 45 minutes or until they puff up then drain in a colander. In a sauce pan sauté garlic, black beans and chili flakes until fragrant. Add in the chicken feet and stir cook for 1 to 2 minutes. Add 1/4 cup soy sauce, oyster sauce and hoisin sauce and continue to stir cook for another minute. Add in water just enough to cover the chicken. Now add in the star anise, sugar and chicken bouillon cube, bring to a boil and simmer for 30 to 45 minutes or until the chicken feet are tender and liquid turns thick and oily sauce. Season with salt to taste if required. Garnish with chopped spring onion and serve hot.

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