Comments on: Dinuguan (Dugo-dugo) a la Victor (Part 1 of 3)

By: PITS, MANILA

PITS, MANILA — Tue, 15 Feb 2011 05:08:38 +0000

IF THERE’S DINUGUAN (LIEMPO, PUSO, BAGA, ATAY, BITUKA, DUGO …), MIGHT AS WELL MAKE A BATCH OF KILAWIN (SAME INGREDIENTS, JUST WITHOUT THE DUGO). EVOO, GARLIC, ONION, SILING MAHABA, SALT, PEPPER, AND VERY GOOD VINEGAR FOR THE BOTH OF THEM.

By: Fay

Fay — Fri, 11 Feb 2011 18:24:05 +0000

MM, I hope you can make the Ilocano dinuguan (we call it dinardaraan). As Teresa above said, it is different as it has an almost dry consistency. You ought to try it :)

By: Meg

Meg — Fri, 11 Feb 2011 09:44:07 +0000

Hi Marketman, how can you eat dinuguan without rice? :-(

By: Chowhound

Chowhound — Fri, 11 Feb 2011 06:05:26 +0000

My dad’s Quezon/Bicolano version uses rendered fat to brown the innards. It is seasoned with soy sauce and vinegar then a couple stalks of lemon grass, generous amounts of siling haba and of course coconut milk (kakang gata) mixed with the blood. He also adds unripe jackfruit.

By: nina

nina — Fri, 11 Feb 2011 03:15:46 +0000

dinuguan is my favorite fare in town fiestas in Bohol where they prepare the innards minced and the end product had thick blood sauce compared to luzon versions. My mom said that in the olden days, dinuguan was not served to the VIP’s and it was impolite to do so probably because as you said this was for the ‘back of the house’.

By: Lot

Lot — Thu, 10 Feb 2011 23:57:05 +0000

i love dinuguan, whatever style it is cooked…so pinoy!

By: Getter Dragon 1

Getter Dragon 1 — Thu, 10 Feb 2011 17:30:11 +0000

Two sentences stand out:

‘Historically, I like the logic behind the explanation that the chieftains, hacienderos, merchants and other leaders of society were likely to be the ones to fork out the big bucks for a lechon, but it was the â€œback of the houseâ€ or workers who ended up with the offal or innards.’

‘Next, Victor declared that Cebuano dinuguan rarely includes the liver, for the liver can be sold for a premium price and they arenâ€™t used to the liver texture in their dish, so they typically omit it.’

Both interesting statements and makes me appreciate dinuguan even more.

By: satomi

satomi — Thu, 10 Feb 2011 16:14:23 +0000

I haven’t tried dinuguan with tanglad, scallions & ginger.I will try making Victors dinuguan one of these days.

By: tonceq

tonceq — Thu, 10 Feb 2011 15:40:54 +0000

The picture with the blood being poured into the pan makes the hair on the back of my neck stand on end (been afraid of any form of blood since birth)! But… i just close my eyes and think of how it’ll magically turn into that wonderful dinuguan color and suddenly everything is well! :)

By: KUMAGCOW

KUMAGCOW — Thu, 10 Feb 2011 14:56:08 +0000

I ate a version of a friend that had Gabi and Gata on it, probably because he is from the Bicol region. It was weird but it was all good, but the best one was from my Tita and I guess the thing that makes this dish tasty is the part of putting tanglad in the blood… it’s the thing that made it special and delicious… It does matter.