Pigar Pigar with Kaleskis

Ingredients

For Pigar‑Pigar

• Beef or carabao meat, thinly sliced
• Onions, sliced into rings
• Cabbage, shredded
• Soy sauce
• Calamansi juice or lemon juice
• Garlic, minced
• Ground black pepper
• Cooking oil
• Salt

For Kaleskes

• Cow or carabao meat
• Assorted internal organs (tripe, intestines, liver)
• Onion, chopped
• Garlic, minced
• Ginger, sliced
• Annatto seeds or powder
• Fish sauce
• Ground black pepper
• Bay leaf
• Beef stock or water
• Salt
• Spring onions

Procedure

Pigar‑Pigar

1. Marinate beef in soy sauce, calamansi juice, garlic, and pepper.
2. Heat oil in a wok or pan.
3. Flash fry beef slices until browned but tender, then set aside.
4. Sauté onions until slightly caramelized.
5. Add cabbage and stir‑fry briefly to keep it crunchy.
6. Return beef to the pan, mix well, and adjust seasoning.
7. Serve hot with rice or as pulutan.

Kaleskes

1. Clean and boil internal organs until tender, then slice into bite‑sized pieces.
2. Sauté garlic, onion, and ginger in a pot until fragrant.
3. Add annatto seeds or powder and stir to release color.
4. Add meat and organs, season with fish sauce and pepper, and sauté briefly.
5. Pour in beef stock or water, add bay leaf, and simmer until meat is tender.
6. Adjust seasoning with salt and fish sauce.
7. Serve hot, garnished with spring onions.