Best Filipino Fish Sauce Dishes (Hinalang, Pinatisang Manok, Ginataang Isda)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

Slice ginger into flat strips.

Separate the green and white stalks of the scallions.

Slice red bell pepper and onion.

Pound garlic and chilies together.

Boil a large pot of water and add beef and green parts of scallions; boil for about 10 minutes to draw out blood and skim off impurities.

Strain the stock and set it aside.

In the same pot, heat vegetable oil and sear beef on both sides until a nice crust forms.

Remove beef and fry ginger until colored, then add onion, red bell pepper, and the rest of the scallions until tender.

Add garlic and chilies; cook for 2 minutes.

Return beef to the pot and cover with broth and water if needed; bring to a gentle simmer.

Cover and cook for about 2.5 hours, checking every hour to ensure liquid levels are adequate.

At 90 minutes, season with Lawrence Patis Puro fish sauce.

Once cooking is done, season with pepper and more fish sauce if needed before serving.

Optionally, add shredded Chinese cabbage before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens