TIDTAD Brgy. Paguiruan Floridablanca Pampanga version Pork/Laman Loob (pakuluhan mo sa tubig na may bawang sibuyas asin at paminta buo at lagyan ng gulgol at laurel) Saute Garlic Onion tas lagay ang pinakuluan pork/laman loob(wag muna ilagay ang sabaw) lagyan ng patis at paminta then lagyan ng suka pakuluhan hanggang maamoy nyo na yung suka then ilagay nyo na yung sabaw na pinagkuluhan ng meat. after ilagay ang dugo wag i mix kc tidtad yung dugo dapat may buo buo then lagay nyo na ang sili pang sinigang. adjust nalang kayo sa lasa lagyan ng patis or asin. wag maglalagay ng asukal tidtad saamin naturally maasim and yung dugo naman may natural sweetness na syang binigigay. ❤❤❤ lastly hindi dapat sya malapot may sabaw po dapat sya 😊
ay perfect chef tatung! ganian nga po ang tidtad namin mga kapampangan, achieved mo yung buo buong dugo! we're proud of you, minsan nilaglagyan din po namin ng kamias yan.. at the best po sawsawan po nian is ginisang bagoong alamang with calamansi, super sarap!
Tinumis(dinuguan ng Valenzuela City)tawag namin dyan, ganyan din luto ng Inang ko, halos parang mantika na ang sabaw, hindi madami ang sabaw, saucy na sya.
konti lang nilalagay kong coagulated blood. lapay yung ginagamit namin kasi hindi tumitigas na parang bato ng balut tulad ng atay. Pig mask or head or jowls din kasi kakaiba linamnam nun kumpara sa laman. Then sukang sasa
Mayaman Po Yan sure ako... konting konti na lng Po....as in ditak na mu akwa mu neh....this episode brings a lot of my childhood memories I miss my Apu Bebang... Thank you Chef....❤
Chef tatung , may luto rin sa Kapampangan n a may dugo, tawag ng mother ko ang tawag nila ay Pulotuk... Laman loob din na may dugo, parang bopis pero maitim at walang sabaw nagmamantika, pumuputok kasi s'ya kapag malapit ng magluto.. Masarap ipartner sa kanin at pandesal
Kumukuha ako ng tip kay kabale …meron akong ulo ng lechon at mga atadong laman ng katawan ( in 4 large ziplock bags ,spiced up,y with slices of orange y sits on romane lettuce in a 3 feet long box y without gaminess of the pork a medium size pig😢; tira sa first year birthday ng apo ko na Hapones); I am an organized freak😅 so I was able to stick the meats in my French fridge y freezer😂…btw my son is a vegetarian my daughter isn’t y my wife she loves lechon in every major occasion y my Japanese extended relatives y my Chinese daughter in law is a foodie like her hubby whose my son ; dakal salamat
Still looks yummy though. She should have given you 9/10 coz the only imperfection is the soup not being clear enough. Tough chick LOL. But on the other hand, this version with a bit of dugo in the soup would have been tastier. Coz the dugo adds a bolder flavour I would think. Nevertheless, great dish!!!
We don't cook dinuguan in Bulacan with luya. No oregano too. My lola is kapangpangan, but she never cooked that Tidtad. I think dinuguan is my preferred over tidtad. We make it really sour too.
Pork should be aldente not too soft and not too gewy🤭 all in all chef good job with your tidtad babi! And by the way we use gulgul instead of de leaves
Ang batchoy sa Kapampangan ay Batsui. Ang Tidtad (literally mean Chopped) ay dinuguan na di malapot ang sauce. Buo buo ang dugo at masabaw. Parehong masarap. Ako na eenjoy ko rin ang Dinardaraan ng mga Ilocano at Serkele ng mga Bulakenyo.
Chief Tatoy wag mong takpan ang niluluto mo na may laman loob kasi lalabas yan ang amoy ng laman loob pag nag luto ka ng laman loob wag mong takpan nakuha ko yan sa Nanay ko working here in Hongkong have a good day
Yes, tutuo yan sa dinuguan. Ang lutong dinuguan ng nanay ko, pag natagal sa ref lalung nasarap. She is a kapampangan at nami miss namin ang luto niya.
TIDTAD Brgy. Paguiruan Floridablanca Pampanga version
Pork/Laman Loob (pakuluhan mo sa tubig na may bawang sibuyas asin at paminta buo at lagyan ng gulgol at laurel)
Saute Garlic Onion tas lagay ang pinakuluan pork/laman loob(wag muna ilagay ang sabaw) lagyan ng patis at paminta then lagyan ng suka pakuluhan hanggang maamoy nyo na yung suka then ilagay nyo na yung sabaw na pinagkuluhan ng meat. after ilagay ang dugo wag i mix kc tidtad yung dugo dapat may buo buo then lagay nyo na ang sili pang sinigang. adjust nalang kayo sa lasa lagyan ng patis or asin. wag maglalagay ng asukal tidtad saamin naturally maasim and yung dugo naman may natural sweetness na syang binigigay. ❤❤❤
lastly hindi dapat sya malapot may sabaw po dapat sya 😊
thihs is why i like chef tatung !
Thank you so much! 😍
Dinuguan po sa iloilo.. hehehe pero hnd po ako kumakain nyan hehee INC po✌🏼
❤❤❤also para syang maputla
Magaya nga ito. Thanks. Watching from Arizona.
Hello!
clap clap clap chef.. i love it...
Thank you so much!
Sarap nmn
Bilib pa rin ako kay chef. Ganyan ang magandang ihemplo. Nakikinig at tumatanggap ng advice para mas lalong sumarap. Nagutom ako ah. Haha
Favorite ko po Chef
Masarap!
well done chef Tatung... manyaman
Manyaman!
Galing chef! Achieved na!
Very nice! Thank you very much! Yummy!
Ganyan ako magluto ng dinuguan.. Tinuro sakin ng tyuhin kong kapampangan
ay perfect chef tatung! ganian nga po ang tidtad namin mga kapampangan, achieved mo yung buo buong dugo! we're proud of you, minsan nilaglagyan din po namin ng kamias yan.. at the best po sawsawan po nian is ginisang bagoong alamang with calamansi, super sarap!
Yey! Thanks!
Wow sarap
Tidtad, the best na lutong kapampangan.
One of my favorite!
Almost there. Tidtad is my favourite dish.
So close!
Hey Chef! I remember having this in a town fiesta before. It's nice to see you cooking and promoting legacy dishes. Cheers!
It is my delight! That's one of my primary culinary objectives!
Tinumis(dinuguan ng Valenzuela City)tawag namin dyan, ganyan din luto ng Inang ko, halos parang mantika na ang sabaw, hindi madami ang sabaw, saucy na sya.
*YAN!* 😍
Attendance ✔️
Here in the Ilocos region it's called dinardaraan❤❤❤
konti lang nilalagay kong coagulated blood. lapay yung ginagamit namin kasi hindi tumitigas na parang bato ng balut tulad ng atay. Pig mask or head or jowls din kasi kakaiba linamnam nun kumpara sa laman. Then sukang sasa
In Cagayan, it is zinagan in Ibanag and Itawes. Ilocano dinardaraan.
Zinagan sa ybanag and ytawes
tapos crispy ung bituka😌😅
Sa Pangasinan Bagesin tawag sa dinuguan chef
Mayaman Po Yan sure ako... konting konti na lng Po....as in ditak na mu akwa mu neh....this episode brings a lot of my childhood memories I miss my Apu Bebang...
Thank you Chef....❤
My pleasure! Hope you like it!
Chef tatung , may luto rin sa Kapampangan n a may dugo, tawag ng mother ko ang tawag nila ay Pulotuk... Laman loob din na may dugo, parang bopis pero maitim at walang sabaw nagmamantika, pumuputok kasi s'ya kapag malapit ng magluto.. Masarap ipartner sa kanin at pandesal
Right!
Tinumis sa amin chef.. Nueva Ecija
In some part of Manila it also called Tinumis. Very interesting.
Good am Chef. mukhang masarap ho subukan ko ho yan- salamat ho ❤
Sure! So how is it?
Ho oho ho oho taho
@@atomic1651 😁😝
Thank you chef for sharing, my first and your first is the same hehe
You're welcome!
Chef Tatung nagpapa-score din ako sa nanay ko pag nagluluto ako 😂😂
❤❤❤
Chef Tatung sa amin po ay yung dugo nilagyan po namin ng suka pang nde ma-bubuo, saka megata po yan para lalong malinamnam
Almost perfect 😊😂😊..
nice chef
Thanks!
Tama po yan chef Tatung. Tidtad is dinuguan in kapangpangan.
Yes, DINUGUAN IS TIDTAD IN KAPAMPANGAN.😋
chicken liver gizzard intestines feet tasty for me also cow tripe intestines and use pork as tomato plant fertilizer
Very good!
Kumukuha ako ng tip kay kabale …meron akong ulo ng lechon at mga atadong laman ng katawan ( in 4 large ziplock bags ,spiced up,y with slices of orange y sits on romane lettuce in a 3 feet long box y without gaminess of the pork a medium size pig😢; tira sa first year birthday ng apo ko na Hapones); I am an organized freak😅 so I was able to stick the meats in my French fridge y freezer😂…btw my son is a vegetarian my daughter isn’t y my wife she loves lechon in every major occasion y my Japanese extended relatives y my Chinese daughter in law is a foodie like her hubby whose my son ; dakal salamat
Great!
Buo-buo po dapat yung dugo. yun yung tunay na tidtad. Sarap nyan sa puto o kanin.
Chef, how do you make the blood coagulate?
suka po
Manyaman (masarap) po ba, Chef Tatung...
Manyaman keni.
Still looks yummy though. She should have given you 9/10 coz the only imperfection is the soup not being clear enough. Tough chick LOL. But on the other hand, this version with a bit of dugo in the soup would have been tastier. Coz the dugo adds a bolder flavour I would think. Nevertheless, great dish!!!
I remembered being so lazy to add pork intestine in my tidtad because it’s too complicated to clean the intestine.
First 🥇
Hello 😊
Oh hi!
We don't cook dinuguan in Bulacan with luya. No oregano too. My lola is kapangpangan, but she never cooked that Tidtad. I think dinuguan is my preferred over tidtad. We make it really sour too.
@@bethserran oh so she’s from Pangpanga? Lol
Chef palambot muna sa suka bago gisa
Dinggo (waray) 😂
Kapangpangan tidtad is not dark!
Ok po. Sorry.
WALA YUNG INGREDIENTS SA DESCRIPTION
It's in the transcript po.
Dinardaraan sa mga ilokano😅😊
Pork should be aldente not too soft and not too gewy🤭 all in all chef good job with your tidtad babi! And by the way we use gulgul instead of de leaves
So, tidtad ang tawag ng Kapampangan sa batchoy?
Ang batchoy sa Kapampangan ay Batsui. Ang Tidtad (literally mean Chopped) ay dinuguan na di malapot ang sauce. Buo buo ang dugo at masabaw. Parehong masarap. Ako na eenjoy ko rin ang Dinardaraan ng mga Ilocano at Serkele ng mga Bulakenyo.
@@hiereusiona8926 ahh ok po, so bale ang mga similar dishes ay dinardaraan at serkele. Salamat po sa info! 😀
Dinuguan is TIDTAD po in KAPAMPANGAN. 😋
Chef Tatung why is it when you say "Tidtad" it sound so expensive hahahaha
Oh really? Hahaha.
Chief Tatoy wag mong takpan ang niluluto mo na may laman loob kasi lalabas yan ang amoy ng laman loob pag nag luto ka ng laman loob wag mong takpan nakuha ko yan sa Nanay ko working here in Hongkong have a good day
Thanks for the tip!
Hilaw pa ang dugo
Tidtad...is also dinuguan..no difference