Bagis

Bagis

Kampangpangan cuisine is one of the popular cuisines back in the Philippines, it is well regarded as having the best dishes back home. Popular dishes include Kare-Kare, Sisig, Morcon, Menudo, Caldereta, Estofado and Embutido to name some. Our post today will be from the same cuisine but instead of a fancy dish like how it is known for we will be presenting one of their most simplest dish their cuisine have to offer.


Bagis is a simple Kapampangan dish of minced meat cooked in calamansi and chillies usually prepared using either beef or carabeef (Water Buffalo), a popular dish within Central and Northern Luzon area. Simple as it is this dish pack a potent punch of citrusy flavours and spiciness from the chillies a perfect meal to serve as a pulutan or even as a mains dish. Apart from the few ingredients this is also quick to prepare perfect for those who have a busy lifestyle.

Bagis
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 500 g minced beef (15% fat)
  • ½ cup calamansi juice or lemon juice
  • 1 cup good beef stock
  • 6 pcs birds eye chillies, minced
  • 1 white onion, finely chopped
  • 6 cloves garlic, minced
  • sliced red chillies, to garnish
  • fish sauce
  • freshly ground black pepper
  • oil
Instructions
  1. In a wok add oil then sauté garlic. Cook until onions are soft.
  2. Add the chillies and stir fry for 30 seconds.
  3. Add minced beef, stir until light brown in colour. Pour beef stock and a bit of fish sauce, bring to a boil then simmer in medium heat for 15 to 20 minutes or until beef is tender and liquid is reduced.
  4. Pour calamansi juice then simmer for 5 more minutes. Season with additional fish sauce and freshly ground black pepper.
  5. Garnish with sliced red chillies then serve.

 

Bagis Wide


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4 Responses

  1. suituapui says:

    No fresh beef here but maybe it would be good with pork too. Calamansi or lemon plus bird eye chili, I would love that! Two ingredients often found in Thai cuisine.

  2. How interesting is the addition of calamansi juice to this beef recipe. It reminds me a bit of pad grapao except for a few differences.

  3. Nókarin ka kéti Kapampángan?!? First time I have tasted BAGIS was in Capas (Tarlac province) and it was made of crispy dog skin. In neighbouring towns, BAGIS is made of chewy raw goat skin.

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