Comments on: Dinuguan Phobia

By: Joey

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

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

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

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

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!

By: Vanessa

Vanessa — Thu, 26 Jul 2007 16:16:42 +0000

i really luv dinuguan their really good… i like the way my mom cooks it but i wana try to cook 1 myself…. all i need is the recipe nd how to cook it

By: kit

kit — Wed, 30 Aug 2006 15:48:57 +0000

your welcome.hope it works out well if u decided to try it

By: Marketman

Marketman — Tue, 29 Aug 2006 22:05:04 +0000

kit, thanks for those suggestioons, I have recently eaten a morcilla with difficulty (Spanish blood sausage) and a dinuguan with lots of vinegar (which I wasn’t fond of). But the suggestion with beef tenderloin is highly intriguing…so thanks for that! I love tamarind so maybe that will work nicely as well!

By: kit

kit — Tue, 29 Aug 2006 18:26:08 +0000

another suggestion i forgot to mention, you can use tamarind or even the instant tamarind in pouches used in sinigang , in replace of the vinegar. it is easier and more convinient to use but just as good. :)

By: kit

kit — Tue, 29 Aug 2006 18:13:30 +0000

hi MM, i’m a newbie here. i decided to post coz i cant resist the very interesting topic. i hope you conquer your phobia. i’d like to suggest try tinadtad. it is like dinuguan but instead of using innards, you can use beef tenderloin. as the name suggest, tatadtarin ang meat.you can do it your self or ask the butcher in the market to do it for you. the meat should be coarser than gound meat. sautee it in garlic, onions, tomatoes, onion leeks and chillies. season it with patis and put some bayleaf. before adding the blood, mash it thouroughly. it would be a lot easier if you use your hands or better ask somebody to do it for you for safety purposes :) My old folks secret for a really good dinuguan or tinadtad is cooking the blood thoroughly before adding the vinegar. doing so will remove the fishy and yucky after taste of the blood. you can also put chopped petsay (tagalog) or dahon sili.