With all the craziness of being a Blogger, a Virtual Assistant, a Web Designer, plus stay at home mom with no help or yaya, plus homeschool duties, friends are asking, how am I able to cope with all of that?
Well, I admit, my house is not spic and span, that’s my first concession, plus enforcing chores for the kids, it helps. But you know what helps the most? Technology. I rely on a lot of slow cooking and meal planning.
Like this Pinapaitan for example. I bought the ingredients last weekend, then it was raining so hard yesterday and I thought that Papaitan would be perfect for dinner.
I defrosted the meats overnight then cooked it in the slow cooker in the morning. By dinner it was glorious!
Don’t have a slow cooker yet? Read here why you should buy one! If you’re a working mom, this is perfect for you. You can set it up in the morning and come home to a wonderfully smelling home with your dinner already cooked!
Remember, I do easy? This recipe uses a Papaitan mix!
Here’s the recipe!
Slow Cooked Pinapaitan Recipe
5 garlic cloves
2 tbsp vinegar
2 knob of ginger (smashed)
1 onion (cut up)
1 head garlic (cut up)
1/2 kilo beef
1/2 kilo tripe (have the butcher cut it for you)
2 tbsp patis (fish sauce)
2 green chili (pang sigang)
1 sachet of Mama Sita Papaitan Mix
6 cups of water (or hugas bigas)
spring onion (optional)
- Boil tripe with garlic and 2 tbsp of vinegar for 15 minutes the throw the water away.
- Saute onions, garlic, and ginger.
- Add tripe and beef and patis then saute 3-5 minutes. Add green chili. If you want it spicier you can also add chili flakes.
- Transfer to slow cooker.
- Add water or hugas bigas and 1 sachet of Mama Sita Papaitan Mix.
- Set to low for 6-8 hours. Or on high 4 hours.
- Serve and top with spring onions.
Notes: For leftover and you find that you don’t have enough soup left, try adding water and any sinigang mix. #protip Also, a true blue pinapaitan would include innards and liver. However, I don’t have access to these but feel free to add them if you want!