My coworker gave me Dinuguan and it was my first time trying it. It was a sweet, fatty, and parts of it was nice and tender. At first I didn’t really like it but when you eat it with rice 👨🏽🍳🤌🏽
I miss this so much. When I lived in Ca. I had this quite often. The good news is I just found a Filipino restaurant where I now reside. Will be making a trip sometimes in the next few weeks.
Oregano? I know what this herb does in a dish. It is good BUT I am cooking my very first dinuguan following the traditional recipe. Thank you! This video is well presented!
Best soup I EVER ate and can cut ingredients in half. Fresh pig blood right from the screaming hog . Most Asian stores carry it . Garlic ginger onion bay and organ meats slow cooked. Of course vinegar etc. It's super rich so not every day if you get gout like me but I'll take the pain ! Heart liver and such reduce pork. And yes never overcook!
This is my child hood man.I use to live on an island called Saipan and this shit of good.I use to go to this place that sold it and get the sour soup and that stuff for 14 bucks.Good shit and tastes like child hood man.
A lot of Asian stores carry ot in 2lb tubs in fresh areas. Plus freezes well. Best of course stick the pig under a bowl. It's actually humane as fast and saves the blood.
This is similar to Sangsang (read in Indonesian: "saksang") which is only made by the Batak people in around Lake Toba, North Sumatra, Indonesia. This is part of their ethnic cooking. Sangsang is a must in many Batak ceremonies, probably hundreds or maybe thousands of years. This Sangsang becomes very tasty because of the mixture of various spices and including the "andaliman" pepper. No sangsang if there is no "andaliman" pepper. Indonesia is very large and known as spice islands. But it is very strange that only in Batak land you can find "andaliman" pepper grown (its taste is quite similar to sichuan paper), in the wild and farmed. Not in any other regions of Indonesia. Thus, maybe the Batak ancestors (believed from China or Mongolia who also migrated to the Myanmar, Thailand, the Phillipines and Indonesia in Toraja and Batak lands) brought this very unique "andaliman" pepper with them? Or maybe there was another way how this "sichuan" pepper brought into the Batak land which is also mountainous and cold.
Hi String Beans! Thank you for watching our video. Just add the solid blood to your dinuguan, it will incorporate as you continue cooking. We use that solid blood also. Hope you will try our recipe.
Dissolve the blood in vinegar and a bit of water. Preferably use cane, coconut or any other floral vinegar. Make sure to leave no clumps of blood though. Strain it to be sure.
Find infomation that lemon grass, pepper & ginger are not well used altogether in one dish! Next time, you make this dish without lemon grass you will find the positive taste for sure.
