Comments on: Dinuguan “Paella” a la Marketman

By: Annie Glassman

Annie Glassman — Tue, 27 Dec 2011 21:29:12 +0000

It sort of sounds like a wonderfule cross between squid in black rice and paella, wonder why I never thought of that before . . . hmm . . .

By: AndreiMD

AndreiMD — Sun, 11 Dec 2011 06:13:19 +0000

I like the salted egg and tomato combo on the backdrop :) but I will have to pass on the dinuguan though.. How about squid ink paella? :)

By: Carmz

Carmz — Wed, 23 Nov 2011 00:49:09 +0000

Love this idea Market Man! But now matter how yummy it is, dinuguan isn’t so photogenic…sadly not even as paella. going home to cebu for the holidays can’t wait to get to your new zubuchon resto. If that paella is there, it is something i must try.

By: JCo

JCo — Mon, 21 Nov 2011 04:21:20 +0000

I love the Zubuchon Dinuguan (and have handcarried tubs back to Manila) with the gata providing an additional depth on the flavor… I would most certainly order this in my next trip to Cebu, but maybe some shrimps on top instead of the crushed chicharon for all cholesterol watchers out there =)

By: Ellaine

Ellaine — Sun, 20 Nov 2011 13:39:39 +0000

Am excited to taste this at your resto… hope it will be available soon! ;p Maybe you can crisp up the chorizo a bit so that it will be a contrast in texture to the dinuguan rice? I wouldn’t mind ordering this and a pack of your chicharon and devouring them together with your kamias shake…

By: Toping

Toping — Sat, 19 Nov 2011 05:09:35 +0000

I’ve been toying with the idea of a dinuguan paella for some time now, but you beat me to it! Actually, I thought of doing it with free-range chicken, blood and all. How’s that for lean? (Hah!)

By: roy888rn

roy888rn — Fri, 18 Nov 2011 16:40:28 +0000

Hi MM, i’m new to this site but i’m hooked to it already, i enjoyed reading all your post and the recipes that you and your readers posted, Just curious do you have a any recipe on how to make those steamed rice with pork and shrimp Ding How Dim Sum style. Thank You.

By: sister

sister — Fri, 18 Nov 2011 16:30:27 +0000

Force it into a casing and you have blood sausage.

By: Vivian Shenette

Vivian Shenette — Fri, 18 Nov 2011 14:00:07 +0000

I love dinuguan and I rarely satisfy my cravings. My mah can’t do the dinuguan right and there are no decent Filipino Restaurants here in Sydney. You see I was born and bred in the Philippines up to the age of 8, so I remember my favourite foods and I had loved Dinuguan and dig into it with gusto, I don’t care who’s watching and even if they’re grossed out hehehe! I don’t care what it is made up of it’s freakin heaven that’s for sure..

By: calorie-shmalorie

calorie-shmalorie — Fri, 18 Nov 2011 03:43:32 +0000

it just needs a few slivers of the green finger chilis used in dinuguan. now i’m hungry again..