Saturday, 17 October 2015

Lauya nga luppo ti Karnero (Lamb Trotters Soup with Pechay)






You might be wondering why we have featured Ilocano meat dishes this week, one reason is that, I want to share the food tradition of the Ilocanos.  Specially that my husband and I are Ilocanos. . Maka-awat ken  makasao  kami ti Ilocano (We can understand Ilocano and we can speak the Ilocano dialect fluently). And we also grew up eating Ilocano dishes.

Lauya literally means nilaga in Tagalo and "boiled" in English. When we say lauya, we refer to a dish that is cooked by plainly boiling it. It doesn't matter whether it is a pork, a beef, a chicken, duck, or other kinds of meats. Usually, salt and/or patis  is the only seasoning.  Some would add spices like bawang (garlic) or lasona (onions).  Root crops are added  like  kamote (sweet potato) which is a common root crop in the Ilocandia, Ilocanos in other parts of the Philippines and other parts of the world would use patatas (potatoes). Leafy vegetables like pechay and repolyo (cabbage) are also part of the dish.

My father, who was also an Ilocano and who's roots are from Ilocos, cooks lauya using fatty pork parts, with or without bones, like the pork belly part and the pig's front legs. Usually he cooks it using a pressure cooker as he was an impatient man (evil grin) He cannot stand the idea of slow-cooking the meat for hours.  My husband on the other hand prefers to cook lauya using meat trotters.  And he likes the trotters cooked until the meat are tender but still chewy.

Since I cannot eat red meat, I usually just enjoy the soup and the vegetables added to the lauya.  

Ala ngaruden Kakabsat, isagana yo ta plat-plato yon ken inapoy ta mangan tayon. 

LAUYA NGA LUPPO TI KARNERO (LAMB TROTTERS SOUP W/ PECHAY)
(http://www.myfresha-licious.com)

Ingredients :

Lamb trotters - 1 kg.
Garlic - 20 cloves
Onions, quartered - 2 medium
Black peppercorns
Pechay leaves
Patis (fish sauce) - 3 tbspSalt to taste
Water enough to cook the meat 

Cooking Procedure :

1. Dump the lamb trotters and water,  at least an inch above the meat, in a pot, then bring to a boil at low-medium fire for at least 30 minutes.  Drain the meat.
2.  Again, place the boiled lamb trotters and water,  at least an inch above the meat, in a pot, then bring to a boil at low-medium fire for at least 30 minutes.  Drain the meat.
3.  Again, for the third time, place the boiled lamb trotters and water,  at least an inch above the meat, in a pot, then bring to a boil at low-medium fire for at least 30 minutes.  Drain the meat.
4.  Lastly, in a pot, dump in it the boiled lamb trotters, water  at least an inch above the meat, and the rest of the ingredients, except for the pechay leaves and salt, then bring to a boil at low-medium fire for at least 1 1/2 hours or until the trotters are tender to your liking.  Add more water as needed.  Adjust taste by adding more salt when necessary.
5. Add the pechay and cook for another 2 minutes.
Serve and enjoy, the soup is delicious

© myFresha-licious (17October2015)





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