“Pait” is a Filipino word which means “bitter”, and “pinapaitan” roughly translates to “make bitter”. This name actually sums up the taste of this dish. Made with very thin strips tender beef, ox tripe, small intestines, heart, bile, and large green chilies, Dinakdakan will take you on a roller coaster of flavors. The bitterness can be toned down by squeezing some calamansi to the dish, and by, surprisingly, eating it while it’s very hot. Even those who are not bitter by heart can thoroughly enjoy this dish.
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