Bopis
Also known as 'kandingga.' This delicious dish is made from the minced lung of pig. Sauteed in oil with spices, minced onions, bell pepper, bay leaf for that aromatic smell and its ready to eat.
Daughter and I are just too tired to find our way into the kitchen so we bought this Bopis from our fave (the only one we patronize!) neighborhood karinderia. Karinderia is sort of like a dirty kitchen style of sidewalk resto with a small table and bench that sells home-cooked food. Other karinderia faves are menudo, tokwa'y-baboy and igado.
Of course, I grew up loving my mother's version of bopis which I'm sure I can't copy as its been decades since I last tasted it. But she also had a vegetarian version of bopis made from tokwa, bell pepper and onions (all minced) and its quite yummy. I know I already tried making it and as always, hubby finds it delicious.
Another fave Bopis is the one cooked by kuya L, hubby's eldest brother. His version is the 'ma-sarsa' type which is really, really good. Unfortunately, I only tasted it twice since I've known him and that's literally a decade also. (sigh!)
Also known as 'kandingga.' This delicious dish is made from the minced lung of pig. Sauteed in oil with spices, minced onions, bell pepper, bay leaf for that aromatic smell and its ready to eat.
Daughter and I are just too tired to find our way into the kitchen so we bought this Bopis from our fave (the only one we patronize!) neighborhood karinderia. Karinderia is sort of like a dirty kitchen style of sidewalk resto with a small table and bench that sells home-cooked food. Other karinderia faves are menudo, tokwa'y-baboy and igado.
Of course, I grew up loving my mother's version of bopis which I'm sure I can't copy as its been decades since I last tasted it. But she also had a vegetarian version of bopis made from tokwa, bell pepper and onions (all minced) and its quite yummy. I know I already tried making it and as always, hubby finds it delicious.
Another fave Bopis is the one cooked by kuya L, hubby's eldest brother. His version is the 'ma-sarsa' type which is really, really good. Unfortunately, I only tasted it twice since I've known him and that's literally a decade also. (sigh!)