Comments on: Dinuguan Phobia

by: Joey

Fri, 28 Mar 2008 22:19:11 +0000

All of you have to get over the “Fear factor” of eating one of the most delicious delicacy of our Filipino heritage. Innards, guts, liver, whatever; it’s all good! That’s what makes this dish so great. Blood?, who cares. I’m sure all of you had eaten steak before from rare to well done - guess what?, it has blood in it. Dios mio, napakasarap no?! You know it taste really good and as far as the tiyan, bituka, it’s all disguised underneath that dark sauce. Mmmmm, gotta go, I have some dinuguan waiting for me. Sige kain tayo!

by: michael

Mon, 18 Feb 2008 08:37:24 +0000

Without an extra plate to place the puso, I dropped it into a bowl of dinuguan and chopped the puso directly within the bowl. Hehe..tasty spoonfulls of chopped puso/rice and dinuguan.. Unfortunately, I also chomped on one of the camouflaged labuyo sili I chopped/dropped in earlier..Haaaaaaaahhhhh! Mouthfull of fire! Manang, bugnaw nga sparkle-up beh..Palihug dali-a!

by: Jeremy

Sat, 01 Dec 2007 05:21:40 +0000

Yum! dinuguan is really good paired with PUTO. anyone has tasted dinuguan with COCONUT MILK?… it tastes batter!

by: Ed

Sun, 25 Nov 2007 09:53:45 +0000

I love dinuguan. It’s mysterious chocolatey color and somewhat thick consistency and sourish taste make me as hungry as a vampire. However, I dislike dinuguan that is reddish brown (I don’t know what other cooks do or add–or does the quality or type of blood used have something to do with it?).

by: coolmom

Wed, 19 Sep 2007 04:34:13 +0000

I also like dinuguan! Very much that even as a child I could eat it on its own- no puto or rice; I’d order for some if I know it’s on the menu; I even ate some when I was pregnant (didn’t get scared that my baby would turn dark as what they say, haha!). Have met an uncle only once during a visit to my grandparents’ place and when we met again some 20 years after he prepared dinuguan beacause he remebered me liking it. I wasn’t even aware that people would remeber me for liking dinuguan! I just remembered I was once told by my mom not to just eat dinuguan anywhere or when I dont know who prepared it for health reasons. hahahha! Have tried so many versions of dinuguan but didn’t like them all. So far I have cooked once and realized it isn’t really very difficult to prepare. It’s just a matter of the ingredient’s availabilty. Just got turned off for a while when the blood wasn’t cooked yet. you know when it turns from red to greenish to gray and thankfully it turned black! My son eats it until he found out that there is blood on it!