Bagis is a popular dish from Tarlac made of ground beef cooked in calamansi juice, onions, and chili peppers. It's tasty, easy to make, and budget-friendly, too!
Bagis, pork bulanglang, and kilayin are my favorite Kapampangan dishes which, unfortunately, I cannot enjoy regularly. Not that they're difficult to make or take time to prepare. The recipes are pretty straightforward and are ready in an hour or less. I don't cook them often because a few of their key ingredients are not always accessible.
Pork lungs are essential in kilayin but are banned by the FDA for human consumption and are no longer sold in the U.S. market. Guavas for pork bulanglang are a dime a dozen at my neighborhood grocery store, but I have to drive 20 miles to the nearest Asian supermarket for bangus, kangkong, and gabi! The distinct taste of Bagis comes from calamansi, which I have yet to find here in Texas.
On a positive note, I've learned a few tricks over the years on how to recreate these dishes by substituting and using ingredients that are abundant here in the U.S. Read on and learn how you can mimic the authentic taste of Bagis with lemon!
What is bagis
Bagis is a popular dish from Tarlac, my province. It's traditionally made of minced carabao (water buffalo) meat, but modern cooks mostly use ground beef as it's more accessible for everyday meals.
Cooked in calamansi juice, chili peppers, onions, and garlic, it's a simple dish that's easy to prep yet big on taste. The delicious medley of spicy and citrusy flavors is always a hit with the crowd!
Cooking tips
- For a leaner option, you can swap the ground beef with minced chicken or turkey.
- Calamansi juice brings the best flavor but the fruit is not as readily available in the U.S as it in the Philippines. As a substitute, I use a combination of lemon and orange juice to mimic its tart and slightly sweet taste.
- Siling labuyo is a must in this recipe. If you'd like to tone down the heat, scrape off the seeds and veins of the peppers before chopping.
Storing leftovers
Bagis makes excellent leftovers! Store in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
More beef recipes
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 pound ground beef
- 1 tablespoon fish sauce
- 1 cup water
- 5 large Thai chili peppers, stemmed and chopped
- ยฝ cup calamansi juice
- salt to taste
Instructions
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking apart with the back of a spoon, until lightly browned.
- Add fish sauce and allow to cook for about 1 to 2 minutes.
- Add water and bring to a boil.
- Lower heat, cover and simmer for about 15 to 20 minutes or until beef is tender and liquid is mostly absorbed.
- Add calamansi juice and chili peppers, stirring to combine.
- Cover and continue to simmer for about 3 to 5 minutes or until meat is completely cooked and liquid is mostly dry.
- Season with salt to taste. Serve hot
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
RayCenat says
This Kapampangan recipe is absolutely mouthwatering! The way youโve captured the rich flavors and cultural heritage in this dish is impressive. As someone who loves bold, authentic flavors, I can't wait to try this at home. Thank you for sharing such a gem!
Josefina Santos Jalbuena says
Yummy Recipe! !! Good Job!
KC Haili says
I have been using some of your recipes but itโs the first time Im finding out you are from the same hometown as me. I barely come home now and I always crave for Bagis. Kapampangan shops here in Metro Manila dont make it. Thank you for posting this!
Louie says
Ate is the per serving 1 cup po ba? Iโm counting calories po Kasi and mom cooked Bagis and I canโt resist it.
Poogs says
Thank you for sharing the recipe, Ate Lalaine. I will try to make this!
Bibi says
Reminds me again of my late mother's cooking for the family. It has been ages since I had Bagis cooked for me. Thank you for your recipe, Ms. Manalo! May I substitute goat's meat for the beef?
Kimi says
Hi. Is the calamansi juice used in this recipe extracted from fresh calamansi or can we also use bottled calamansi juice that is available from supermarket?
Lalaine Manalo says
Use freshly squeezed calamansi for the best flavor, but if you only have bottled, that's fine.
Nancy says
Hello po.
Can I use lemon instead of calamansi.
Dadayuhin pa po kasi bilihan ng calamansi dito sa Dubai.. medyo malayo po dito sa location ko.
Also, may nag comment na she marinated the beef with lemon and patis first.
I'm from Rizal po, and I want to try this recipe.
Good day!๐
Lalaine Manalo says
You can use lemon if you can't find calamansi but the taste is a bit different as lemon has a stronger sour flavor. Add a bit of freshly-squeezed orange juice to the lemon juice to mellow out the tangy flavor and for a touch of sweetness. You can marinate the ground beef if you like but not really necessary.
Mary Ann says
Hi I'm Mary Ann tiga Tarlac ku rin. Salamat kareng recipes mu!
Lalaine Manalo says
Hello, kabalen ๐ Salamat murin for your support. I hope you enjoy the recipes ๐
Cesar Agustin Jr. says
Im also from tarlac at paborito ko ang bagis
Lalaine Manalo says
Hello Cabalen! It's one of my daughter's favorite dishes!
Joy Joson says
I am from Tarlac and grew up with my mom who is Kapampangan too. Now that we live in Canada I still cook my mom's recipe and serve it to my family. I add ground liver in my bagis. It's our favorite too. But I marinade my beef in lemons first and also use patis.
Lalaine Manalo says
I am from Tarlac, too ๐
Mike Pangilinan says
Nรณkarin ka kรฉti Kapampรกngan?!? First time I have tasted BAGIS was in Capas (Tarlac province) and it was made of cripsy dog skin. In neighbouring towns, BAGIS is made of chewy raw goat skin.
Lalaine says
I live in California pero I am from Tarlac. I've never hear of dog meat used for bagis, usually kekami ground beef ing gagamitan.
Michael Raymon Manaloto Pangilinan says
ah... dakal a salรกmat!!!
Lalaine says
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G. Gaceta says
The goat skin is not raw but burned/scorched.