Comments on: Dinuguan (Dugo-dugo) a la Marketman (Part 2 of 3)

By: ed

ed — Fri, 22 Apr 2011 11:41:38 +0000

In Penaranda, Nueva Ecija, we cooked dinuguan without vinegar, instead we use USBONG NG SAMPALOK; and we call it TINUMIS.

By: trax

trax — Tue, 22 Feb 2011 15:35:04 +0000

it makes me crave for a great tasting dinuguan. the other day my mother-in-law gave us some but it wasn’t the dinuguan taste we want. my wife and i want dinuguan on the sour side. with fats as well. i would prefer it with more kick. i wonder, if i can cook dinuguan by myself. all i have to do is find a vendor of innards and pig’s blood that i can trust. can anyone give me some tips on how to buy innards? MM, did you use pork broth cubes for your broth?

Off-topic: Kasseopeia – the talbos ng kamote with kalamansi and bagoong seems good. i would try this one. i am used to having suka with bagoong for dipping when eating talbos. thanks.

By: Pdic

Pdic — Wed, 16 Feb 2011 13:13:15 +0000

Due to unavailability of fresh pig’s blood, I use Black Pudding instead for dinuguan. Taste very much the same, but not authentic. I think lemongrass, ginger, and filipino vinegar are essential ingredients.

By: Kasseopeia

Kasseopeia — Tue, 15 Feb 2011 04:23:01 +0000

Sorry, off-topic sa dinuguan…

@Kakusina: How do you cook lapay in your own home? GF’s mother makes adobo sa lapay (basically adobo + slices of spleen) that is paired with steamed kamote leaves and bagoong alamang (blanched with a squeeze of kalamansi)… Do you like lapay? I personally don’t like its sandy texture, though it tastes like a mild cousin of liver.

By: Susan

Susan — Sat, 12 Feb 2011 23:11:43 +0000

I only ate my mom’s dinuguan because I knew what she put in it. It also did not “smell” like some of the ones at partys. Anyway, I had to cook this one time per my mom’s instructions and after having to mix the raw blood with some vinegar it just wasn’t the same for me anymore. Funny how we watch people who are foreign to this eat it with great pleasure until they find out what it is!! MM, I like your experiments with dishes…Throw Down with MM!

By: Artisan Chocolatier

Artisan Chocolatier — Sat, 12 Feb 2011 17:09:45 +0000

Dinuguan is one of my favorite dishes….I eat mine with rice, banana, and a sprinkling of rock salt!

MM, does this mean you have gotten over your “hibe-hibe” over dinuguan?

By: Quillene Petite

Quillene Petite — Sat, 12 Feb 2011 13:18:24 +0000

Ahh! Dinuguan! One of the best Filipino dishes ever invented! Too bad most foreigners often look with aversion at this dish and miss out on a very beautiful and tasty dish.

By: teacupmoments

teacupmoments — Sat, 12 Feb 2011 12:04:15 +0000

lemongrass, interesting. yes i believe that would have really benefited the dish.as for the name, some say chocolate soup, my family calls it chocolate meat. it gets the kids to try it in the beginning and then they’re hooked!

By: Cha

Cha — Sat, 12 Feb 2011 05:52:24 +0000

We Bicolanos put coconut milk in our dinuguan. But first, we slightly scorched the coconut meat before extracting its milk. And viola, a creamy dinuguan!

By: ariel

ariel — Sat, 12 Feb 2011 04:24:07 +0000

Like adobo, laing …dinuguan is good the next day reheated. always use native vinegar it tastes a lot better than the U.S. made vinegars.