Tuesday, 15 November 2011

Bopis

 


bopis

I was supposed to be posting this last Friday or Saturday, since I cooked it last Friday. It’s already Tuesday, that’s 4 days after X(  I have obliged myself to post my recipe/s on the same day I made/cooked them or the following day. I’m lagging behind my schedule! (sigh)


Anyway, I cooked bopis while my husband Frederick is busy cooking his Fish Head in Sour Soup .  We are not suppose to be having bopis since my mind was already set for a fish head soup for supper but when I saw Grace (Grace Rios’) wall post that they had bopis for dinner, I instantly craved for it.  So I decided to buy the ingredients.  And I swear to my feet and legs that I won’t be “supermarket-hopping” again ever just to buy ingredients. I went to 4 supermarkets in search of just 3 ingredients – heart, lungs, and kidneys X(  I almost crawled back home because my feet were too sore to walk :-( . And it made me grumpy.  That was also the reason why my husband volunteered to cook the fish head on the condition that he will cook it the way he wants it.  And so he did.

Well, that was my story.  Let’s go to bopis. Wikipedia gave a short definition of bopis (http://en.wikipedia.org/wiki/Bopis)

“Bopis (bópiz in Spanish) is a spicy Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions”

Similar to sisig and dinakdakan (for the Ilocanos) bopis  is a famous beer/alcoholic drink companion.   Our ancient ancestors, which was of course passed on to our generation, made used of all parts of the pig or cow or any animals they butcher for food.  They cooked not only the meat (from head to toes) for food but also the innards, tongue, face, ears, and the brain. The meat are cooked like in normal cuisines, the larger organs, like the lungs, kidneys, liver, heart, pancreas, intestine, and even the spleen are used for bopis and other “innard” dishes that we Filipinos are fond of (adobong atay, kinilaw na bituka, etc.), while the face, ears, tongue, and brain is use for sisig, dinakdakan, etc. Ooooh I almost forgot, we also cook the blood (now I miss dinuguan – pig/cow’s meat cooked in its own blood)  So, basically, Filipinos literally do not put any part of the pig nor cow to waste (if hairs taste good, maybe our ancestors might have come up with a hairy dish)

Like any other dish, there are many variations of bopis.  One would be Marco’s bopis which the Bicolanos call it kandingga.  They add diced kangkong stalks.  Mine is different and I didn’t cooked it with tomatoes.

This is my recipe and my husband loves it so much.  He said and I quote him verbatim – “this is the real bopis”  He thanked me more than 10 times for cooking him a delicious bopis and he requested  that I cook bopis  again

Here’s my recipe.

Beware!:  this dish is not only high in uric acid but also in cholesterol and sodium.

Ingredients

Pig’s liver – 200 g.
Pig’s heart – 1 whole
Cow’s lungs – 300 g.
Bell pepper – 1 whole
Carrots – 2 medium
Onion, chopped – 1 large bulb
Garlic, chopped – 7 cloves
Black pepper, ground
Red hot Chilies, chopped – 4 pcs
Vegetable oil – 3 tbsp
Ingredient’s for the Bopis’ Sauce
Silver Swan Soy Sauce – 5 tbsp
Datu Puti White Vinegar – 4 tbsp
Sea Salt – 1 tsp
Water – 50 ml

You can also use either pig’s or cow’s innards, whichever are available.

Cooking Procedure:
1. Boil the heart and lungs together until they are tender.  Drain and dice it into very small pieces
2. Dice the liver into small pieces, the same size as the lungs and heart
3.  Dice the bell pepper and carrots with the same size as the liver, lungs, and heart
4. Bopis sauce: In a bowl, mix together the soy sauce, vinegar, water, and salt.  Set aside
Heat oil in a pan and sauté the garlic until it is aromatic.  Add the onions, then the hot chillies, then the bell pepper.
5. Add in the diced cooked lungs and heart.  Stir for a few minutes.
6.  Add the  bopis sauce and let it simmer.
7.  Add the carrots when the liquids have evaporated and a small amount remained.
8.  Let it simmer and add the liver when almost all the liquids are gone.

Serve with steaming hot rice and an ice cold coke.  This is great to go with beer, tequila, or any alcoholic drinks too.

Makes 8 to 10 servings.  Here’s the estimated Nutritional  values per serving:

Calories :   193  kcalTotal Fat:  9.6  g.
Cholesterol : 276  mg.Saturated fat :  2.09 g.
Protein :   24 gDietary fiber :  0  g.
Sodium :  996 g.Carbohydrate :  0.63 g



-foodformylove(15November2011)

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