Pipian - A traditional Vigan dish

My friend invited me for a snack/merienda on their house nearby Vigan City, Ilocos Sur. And at the table was a big bowl with hot Pipian Manok (Chicken). Then I said to myself what's Pipian? Due to curiosity I tasted it, I wasn't sure of the taste, it was softly rough going down to my throat with sour like taste and its color is lightly orange, but one thing is for sure...it was delightful. The sour taste is due to the fruit of balimbi (pias in ilocano dialect) that is commonly in Ilocos region. This was perfect for merienda matched with an ice cold soft drinks. I couldn't get over the first time, the second time around I watched them how they cooked. Very interesting and exciting.

This food originated as a delicacy from the people of Vigan I could say. And the truth is that it is special because it is only in Vigan where you find the herb called "al pasotes" which is known by the old families of Vigan who appreciate the dish. The "al pasotes" is also known as Epazote or Herba Sancti Mariæ. 

Ingredients and procedure:

1. Rice is browned and is ground very finely in those places in the market. It is placed in a glass container and kept in the freezer to preserve it for many uses. Stainless steel container is also ok.

2. 1/2 kilo of the internal organs of the cow, cleaned very very well and boiled. The first boiling is to be eliminated and thrown out and then new water is put in the entrails and boiled until soft. This could last for 2 hours. Then cut in two inch squares. Usually tripe is used.

3. Add chicken cut in two inch squares. Preferably use the breasts and the legs. The neck,  wings,  and back may be used but is cumbersome to eat, although tasty. About 1/2 kilo pork, or better still bagnet should be cut in 2 inch squares also and set aside.

4. Wash 15 big pieces of Kamias. Sliced crosswise like small circles and set aside.

5. About 1/2 handful of achuete should be soaked in warm water and masticated by hand so that the red-orange colored juice comes out and should be done about 3 to 4 times until there is no more coloring.

6. Mix the achuete juice to about 2 to 3 cups of ground browned rice until well blended, depending on the volume you want to serve.

7. For the main cooking, put a little oil in the wok and saute garlic  and onions and when slightly browned...

8. Add the main ingredients, the chicken, the bagnet, the tripe and brown a little and adding some patis and little ground pepper to taste.

9. Add 2 cups water and the browned ground rice and the kamias and boil and boil until the rice is cooked, and mixing the lower portion of the wok with a ladle to make sure the rice will not stick and get burned.

10. Lastly, add the al pasotes leaves but not too much because it has a strong flavor. And if you like, you may add cooked longanizang Vigan also. Watch the complete Pipian boil and boil until the consistency is a little bit thicker than Kare-kare. If it is too thick, slowly add hot water up to the thickness you want. Make sure this is served hot to enjoy the full flavor and aroma."