Рет қаралды 97,507
#dinuguan #tipsytata
This is how to cook Philippine's famous chocolate meat. Dinuguan is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.
Also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija.
Dinuguan can also be served without using any offal, using only choice cuts of pork. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). A euphemism for this dish is "chocolate meat".
There are also dishes in other countries that use animal blood, like in Greece, Spain, Guam, Mexico, etc. But our version of dinguan is the original dish of us Filipinos.
Hope you like the video.
Please SUBSCRIBE and enable notifications to see new episodes.
Facebook Page:
tipsytata
Facebook Group:
groups/tipsytata
ABOUT US:
We really just have one goal - to bring good vibes. That, and the delicious food on the side. Be entertain and have you learn a few things along the way. So let’s make it 2 goals then. If you wanna have a little fun while you learn, then this is the place for you.
THANK YOU!