Hi-Bol from the word “High Voltage”, this dish will definitely shock your taste buds, sour and bitter soup best served really hot with chillies. This Ilocano dish is basically a version of pinapaitian served with pancit lusay, a dish that even though uses unused food trimmings it is still delicious.
- 350 g ox tripe, cleaned, cooked and sliced into small pieces
- 500 g lusay or fresh cooked yellow noodles
- 200 g beef heart, sliced into small pieces
- 200 g beef tendon, sliced into small pieces
- 250 g beef brisket, sliced into small pieces
- 1 big packet pinapaitan mix
- 1.5 litres beef stock
- 2 tbsp sukang Iloco
- 1 whole garlic, minced
- 1 thumb size ginger, crushed and sliced finely
- 2 medium size red onion, chopped
- 6 green finger chillies (siling haba)
- 1 tbsp cayenne pepper
- 1 bunch spring onions, thinly sliced for garnishing
- 6 boiled eggs, cut in half
- fish sauce
- freshly ground black pepper
- In a pot sauté garlic, ginger and onion in oil.
- Add all meat ingredients, bring heat to really high, stir fry for 5 minutes until some brown colour appear on the meat.
- Add beef stock and chillies (do not slice). Bring to a boil and simmer for 45 minutes to 1 hour or until meat is tender
- Add papaitan mix and sukang Iloco then simmer for additional 10 minutes
- Season with fish sauce (according to your taste) and season with freshly ground black pepper.
- Divide cooked noodles in 6 bowls, pour hot broth with meat, top with spring onions then place two egg halves on top. Serve.