By Rachelle and Amylene of Top 10 Carinderia Dishes*
Linaga can be stated in English as a stew. It’s the leisure of beef/pork with a touch of fruity sour flavor of batwan. Some put libas or alubihod. Big chunks of unripe langka are added to the linaga.
Below is a recipe courtesy of Ilongga Manang Lalaine of Lalaine’s Eatery located at Ybiernas St. She is very famous among UP students because of her lutong bahay. She’ cooks in either the traditional Ilonggo way or with some twist, the Lalaine way.
¼ kilo batuan/ I pack Knorr sinigang
¼ kilo petchay
¼ kilo hilaw na langka, diced
4 pieces long chili
1 piece beef Knorr cubes
1 kilo beef/pork, cut into serving size
2 pieces onions, sliced
½ medium size garlic, pounded
½ cup cooking oil
- Sauté garlic and onions.
- Put the beef, mix for 2 min.
- After a few minutes, put some water.
- Let it simmer until the beef/pork gets soft.
- Put langka, salt and vetsin [optional]
- If the langka is soft enough, put the batwan or if batwan is off-season, knorr sinigang.
- If batwan is used, take out from the broth the batwan if its skin is already open.
- In a small bowl, press the softened batwan to bring out the juice.
- Strain the batwan and put the juice into the pot.
- Simmer for a few minutes.
- Put the petchay.
- Simmer for a minute and add the chili peppers.
- Mix, simmer and serve.