It's been awhile since I ate lechon in Philippines..I know it's hard to find lechon here in USA or else you need to work it out or somebody will do it for you but not as the best in Philippines of course:)..
We went to Birthday party last saturday and Of course I made my special' Lumpiang Sariwa' and there's a lot of food too, lots of fellow filipina too..It was really fun to attend that kind of party, even my son he meet some kids and I love seeing some couple filipino, a pure filipino that somehow you will always want to hang out with so that you both can speak our dialect..
The food was amazing, taste good and lucky to have a good friend here..happy FTF!!!
happy weekend
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Thursday, September 29, 2011
Thursday, September 1, 2011
Dinuguan at puto
is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.[2] The term dinuguan comes from the Filipino word dugo meaning "blood".
I always eating dinuguan at Goldilocks bakeshop in Philippines, and we have a neighbor who was really a good to cook when it comes to dinuguan..I was picky to buy that somewhere i don't know or how they make it..except my mother, goldilocks and our neighbor. And this time with my closest friend and she was helping me to make it and turns good and my hubby (american) loves it..And I was proud of him because he loves dinuguan..
Here's the recipe:
Dinuguan Ingredients
1/2 kilo pork
1/4 kilo pork liver, diced
1 cup pig’s blood, frozen
2 tbsp oil
1 onion, diced
2 cloves garlic, minced
1/2 cup vinegar
2 tbsp patis
1 tsp salt
2 tsp sugar
3 jalapeno peppers
Dinuguan Procedure
1. Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
2. Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
3. Put in vinegar and cover the pan. Let boil but do not stir. Redude heat, then simmer uncovered to let most of the liquid evaporate.
4. Add broth used in Step 1 and simmer for about 10 minutes. Pour in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
5. Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot with steam white rice and enjoy!
entry for Foodtrip
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