Serkele Recipe is a proud Bulacan and Isabela specialty which is a type of dinuguan recipe but with beef innards. It is a unique and delicious Filipino delicacy that everybody craves for when visiting Bulacan. It is like dinuguan but it is soupy in version and “lamang loob” of beef is used instead of pork.
Serkele is a family heirloom recipe that originated from the famous Aling Luring’s Goto and Serkele Restaurant in Baliwag Bulacan. It was in 1972 when Leonila “ Nanay Luring” Castro Trinidad opened this meryendahan (snack) restaurant.
The idea was to open a restaurant which basically serves native Filipino delicacies like Goto, Puto, Kutsinta, Pancit Palabok, Okoy, Lumpia and Serkele. Serkele made Aling Luring’s the most famous native restaurant in Bulacan until today.
Another branch opened in Cauayan, Isabela in 1985 which became famous too. Aling Luring’s Serkele is now famous in Bulacan, Pampanga, Nueva Ecija and Isabela. In kapampangan it is also known as Tidtad or dinuguan na may sabaw.
This recipe is best to eat very hot and with Puto. Just beware because it is very high in uric acid.
SERKELE RECIPE OF ALING LURING’S
1 kilograms beef innards (laman loob ng baka), clean, wash well and chopped
3/4 cup vinegar
4 onions, chopped
6 cloves garlic, minced
1 cup beef blood (or pork blood)
2 cups of beef stock or water
2-3 Siling Haba/Pangsigang (Long Green Chili Peppers)
1-2 tablespoon fish sauce
salt to taste
In a large wok, (with enough water) add all ingredients except for the blood and boil for 30 minutes over medium to low heat. Drain meat and reserve broth for later use.
In the same wok, heat oil and sautè garlic until lightly brown over low heat. Add onions and sautè until soft and fragrant. Toss in meat, stir well and cook for about 3 minutes.
Pour in broth soup, add siling haba and add the beef blood. Let it boil and simmer over low heat for another 30 minutes until tender. Season with patis, salt and pepper to taste.
Serve hot and enjoy!
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Credits: Dlanor Dyano and @drewgista
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