Comments on: Dinuguan a la Ate Angelina

By: niceyfemme

niceyfemme — Sun, 27 May 2012 04:39:46 +0000

@Midnytcookin We are from Angat as well and I just went back home two days ago and had my lola and tita teach me how to cook tinumis. Lots of usbong ng sampaloc, can use either pechay or labanos but I like labanos better and yes sour. But ours use meat and just a little bit of innards…

By: midnytcookin

midnytcookin — Thu, 10 Mar 2011 13:17:45 +0000

I would always bring home “Tinumis” from Angat, Bulacan, whenever we visit my mom. And sure enough it has loads of “usbong ng sampaloc” on it. The dish is always present in the bisperas of weddings to feed all the batares (people who help in the cooking for free). Pechay strips is used in absence of tamarind leaves — but then again you still need to use tamarind, kamias or suka as a souring agent — to remove the lansa of the blood.

Best paired with white putong bigas — the size of a saucer – the taste is sweet with a hint of sourness (due to fermentation) — anybody who knows this recipe?

By: saffron

saffron — Wed, 23 Feb 2011 00:19:33 +0000

authentic ilonggo version of dinuguan uses evaporated milk just before taking the dish off the fire. even kids will love this version:)

By: trax

trax — Tue, 22 Feb 2011 16:10:46 +0000

i am learning quite a lot from all these dinuguan posts. i hope i will be able to cook dinuguan one of these days. i remember tinumis. i have not had tinumis in a long time. brings back memories from my childhood. there is also this dinuguan-like dish called serkele. its just innards, soupy and on the sour side. after eating that, its like eating nilaga you can feel all the “sebo” in your mouth.

By: ahlie alfonso

ahlie alfonso — Tue, 15 Feb 2011 08:20:57 +0000

dinuguan is one of my favorite filpino dish,love it with puto.i went to goldilocks just to have dinuguan.yum.yum talaga

By: juan

juan — Wed, 09 Feb 2011 03:09:08 +0000

lechon dinuguan? hmm why I did not think about that! sounds interesting, please post
the recipe if you proceed with the experimentation:)

By: joe

joe — Tue, 08 Feb 2011 05:30:01 +0000

The one with the sampaloc souring agent is tinumis (sometimes they use kamias if they are available). That’s what they call it in Nueva Ecija. It’s less saucy, not too dark and has tanglad on it. There are several variations of this, some grind the pork meat, others just minced it. The one in Pampanga is called tidtad babi. Pork face, jowls, ears are preferred ingredients but they also include innards. Like the tinumis, it is also not dark. Inaadobo muna (gosh, ang hirap mag-English) in garlic, onions, dried oregano and palm vinegar then later the chopped coagulated blood, siling pansinigang and beef liver are added, simmered slowly at low heat. Some people just take the shortcut and mix everything without sauteing.

By: erleen

erleen — Tue, 08 Feb 2011 04:55:26 +0000

We also cook dinuguan using duck and my lola adds tahure and sliced papaya. “Lutong itik” they call it. Pork ribs can replace the duck.

By: teth

teth — Tue, 08 Feb 2011 04:16:59 +0000

wow, betty-Q is coming to town…! Sana matuloy, I am one of your avid fans here. For me, it is Bicol dinuguan pa rin, bikolana ini!

By: Divine G.

Divine G. — Tue, 08 Feb 2011 02:29:05 +0000

My mama would render the fat from the sliced pork so it becomes nearly like chicharon. Then sometimes she uses calamansi and our dinuguan is usually almost dry. That is the way Ilocanos cook dinuguan. She sometimes uses vinegar but I like calamansi . In fact when I cook adobo I usually use calamansi not vinegar. Also some Ilocanos put unripe papaya in their dinuguan and uses not only innards but also the face of the pig.