Another dish that our guest enjoyed during Hans birthday celebration was Beef dinuguan. Dinuguan is a Filipino rich stew of beef or pork with blood. To some people this is an alarming dish as it uses animal blood. It is a bit similar to Europeans blood sausage or the British black pudding in saucy stew form. But the most closest to its appearance was ancient Spartans "mezzos somos" which is pork or buffalo meat cooked in vinegar and pork blood.
Filipinos love to pair this dish with steamed rice cake or commonly known as "puto". We use the meat on the face of the beef and the meat and fats lining its neck and the hear itself. Others uses intestines and kidneys but we prefer the face, neck and the heart. Most of our guest has requested for a take out of that dish along with Puto Pandan and Puto ube. Good thing we cooked 5 kilos of beef meat for that dish. So here is our way of making that bloody stew.
Ingredients: (for 1 kilo beef)
1 kilo beef (chuck or brisket with its heart)
1 1/2 cup white vinegar
1 tablespoon salt
1 teaspoon pepper
3 pcs. green chili (siling panigang)
5 pcs red chili (chopped)
2 medium onion bulb
1 whole garlic heart
3 cups beef or pork blood
water used in boiling the beef (broth)
Procedure:
Boil the beef until tender and set it aside until the meat is cool enough to handle. Keep the beef broth for later use. sliced the meat into bite sized cubes or at least half inch each. Put the meat in a pot and pour in the vinegar and cover it, let it boil for 15 minutes in medium heat without stirring until the natural juices of the meat mixes with the vinegar. Put in the onion, garlic, red chili, salt and pepper and stir. Let it simmer for another 10 minutes. Pour in the beef broth and let it boil again. Mix the blood and slowly stir them in. Make sure that before you put the blood, there are no big lumps of blood in it. You can remove that by squeezing all the big lumps and loosen them up. let it simmer for another 5 minutes and add the green chili.
Serve hot with rice or best with puto. My mom's Dinuguan is always a runaway winner whenever we have occasions in our house. It is also one of the best seller in our Carinderia. No wonder many of our guest has requested for a take out of that dish and I can bet my two eggs that its without a doubt the best if not one of the best Dinuguan there is.
Filipinos love to pair this dish with steamed rice cake or commonly known as "puto". We use the meat on the face of the beef and the meat and fats lining its neck and the hear itself. Others uses intestines and kidneys but we prefer the face, neck and the heart. Most of our guest has requested for a take out of that dish along with Puto Pandan and Puto ube. Good thing we cooked 5 kilos of beef meat for that dish. So here is our way of making that bloody stew.
Ingredients: (for 1 kilo beef)
1 kilo beef (chuck or brisket with its heart)
1 1/2 cup white vinegar
1 tablespoon salt
1 teaspoon pepper
3 pcs. green chili (siling panigang)
5 pcs red chili (chopped)
2 medium onion bulb
1 whole garlic heart
3 cups beef or pork blood
water used in boiling the beef (broth)
Procedure:
Boil the beef until tender and set it aside until the meat is cool enough to handle. Keep the beef broth for later use. sliced the meat into bite sized cubes or at least half inch each. Put the meat in a pot and pour in the vinegar and cover it, let it boil for 15 minutes in medium heat without stirring until the natural juices of the meat mixes with the vinegar. Put in the onion, garlic, red chili, salt and pepper and stir. Let it simmer for another 10 minutes. Pour in the beef broth and let it boil again. Mix the blood and slowly stir them in. Make sure that before you put the blood, there are no big lumps of blood in it. You can remove that by squeezing all the big lumps and loosen them up. let it simmer for another 5 minutes and add the green chili.
Serve hot with rice or best with puto. My mom's Dinuguan is always a runaway winner whenever we have occasions in our house. It is also one of the best seller in our Carinderia. No wonder many of our guest has requested for a take out of that dish and I can bet my two eggs that its without a doubt the best if not one of the best Dinuguan there is.
1 comment:
Can i use beef blood to cook pork dinuguan. What would be the difference
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