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Pinoy Forum  |  Main Boards  |  Cooking and Pinoy Recipes  |  Topic: Dinuguan Recipe? 0 Members and 3 Guests are viewing this topic. « previous next »
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Sheryll Pineda
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« on: April 19, 2006, 12:37:38 AM »
Does anyone here know the recipe for dinuguan?
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Henry Pacheco
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« Reply #1 on: April 19, 2006, 01:51:50 AM »
Quote from: Sheryll Pineda on April 19, 2006, 12:37:38 AM
Does anyone here know the recipe for dinuguan?
hi sheryll Pineda
are you related with alan pineda?
anyway il post 2 of the dinuguan recipes below this post...
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Henry Pacheco
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« Reply #2 on: April 19, 2006, 01:59:26 AM »


Dinuguan (Blood Stew) Pampanga Style

Ingredients:
3 lbs. pork shoulder or butt roast, diced
1 pc pork heart, boiled then diced
1 lb. beef tripe, cooked and diced
100 gms. pork liver, diced 1 cup vinegar
2 tbsps cooking oil
3 cloves garlic, minced
1 onion, minced
2 cups broth
1-1/2 cups pig or cow blood
4 pcs. long green hot pepper
salt & pepper
(extra) green chili

Direction:
A good size sautee pan.
garlic and onion in cooking oil. add diced pork, heart, and tripe.
bring to a boil and simmer until tender. then
when meat is tender, add vinegar, broth, and hot peppers and bring to a boil. add salt and pepper to taste.
add pork blood stirring continusouly until thick. Simmer for 5 minutes. adjust seasonings. there yah go enjoy the Kapampangan Style
Dinuguan Cooking (Blood/Meat Stew)
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Henry Pacheco
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« Reply #3 on: April 19, 2006, 02:02:17 AM »

Baboy Dinuguan (Pork blood Stew)

Ingredients
2 lb Pork, diced (make sure its fat & meat)
3 tb Oil 
1  Onion, diced 
1/3 lb Pork liver, diced 
1/2 c  Vinegar 
3 tb Patis (Fish Sauce)
3  Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper

Direction:
One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
atleast 2 to 3 cups
then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. this one of my Baboy Dinuguan (Pork blood Stew) recipes
il post more pork blood stew recipes....

http://www.chefcookingonline.com/forum/viewtopic.php?t=133

                                                                      by:HBP
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Sheryll Pineda
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« Reply #4 on: April 19, 2006, 11:04:51 AM »
We got our first chef in the house!  Wink Thanks for the recipe!

Do you work in a hotel kitchen?
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Jun Binghay
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« Reply #5 on: April 19, 2006, 03:43:37 PM »
Reading these recipes make me hungrier by the minute.  I'm planning to do this over the weekend but I don't think we have any pigs blood readily available where im at.  DARN!!!!
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Jun Binghay
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Henry Pacheco
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« Reply #6 on: April 19, 2006, 07:41:08 PM »
Quote from: Sheryll Pineda on April 19, 2006, 11:04:51 AM
We got our first chef in the house!  Wink Thanks for the recipe!

Do you work in a hotel kitchen?


yah i do ms pineda

here's mah website

www.chefcookingonline.com
« Last Edit: April 19, 2006, 07:46:41 PM by Tisoy Pacheco » Logged
Henry Pacheco
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« Reply #7 on: April 19, 2006, 07:42:50 PM »
Quote from: Jun Binghay on April 19, 2006, 03:43:37 PM
Reading these recipes make me hungrier by the minute.  I'm planning to do this over the weekend but I don't think we have any pigs blood readily available where im at.  DARN!!!!
mr binghay you can always get some and keep them frozen, for later use
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