When I was a kid (1990s) I only got to taste pinuneg during canaos and weddings and not every guest gets to have pinuneg so if I get lucky and be ahead in the food queue (sometimes kids were the first to be served or first to be asked to form a queue specially during weddings) I will have one to three slices of pinuneg. That's how occasional pinuneg was for me. I also liked it when another kid doesn't like pinuneg so I can take the ones on her plate hehe. When Dap-ayan, a restaurant in La Trinidad started serving pinuneg I was so happy, a pig won't have to be butchered to have pinuneg. Reading the comments, I'm not surprised that only a few heard about pinuneg but I'm surprised that it's the only blood sausage recipe in the country. I think that producing pinuneg from your kitchen is such a feat for you. For me pinuneg preparation is a complex process and it's usually done by men in the backyard during occasions. What you did is like operationalizing a vague idea or concept and maybe one day I'll also have the courage to make pinuneg from the kitchen. I also never thought that strawberries could be stir-fried with tomatoes and now I'm so curious how it would taste like. Thank you so much for this.
I was today years old when I found out that the Philippines even had blood sausage. I kinda figured our culture went the "dinuguan route" when it comes to using blood for cooking but this really emphasizes the different micro-, regional food cultures within Filipino food and you never truly know it until you really venture out to our different provinces and discover all these non-mainstream dishes that get overlooked. Props to Erwan and FEATR for being such a great avenue for Filipino food discourse & learning/discovery.
Don't worry Erwan, the tomato and strawberry twist is fine form me as an Igorot, and it probably is with others as well. Eat our food the waimy you want to eat it, prepare it the way you want to cook it (though we always want you to try ones prepared by an Igorot tito, lol, which you already have and for which I'm happy and grateful of). We're always happy for our culture here in the northern cordilleras to be shared with our kababayan. Even when you did some modifications, the way you thoroughly explained the importance of the ceremony and the variations you did as well as the original procedures are more than enough and really educating. As you have pointed out, the point of the pinuneg is to make use of all the parts of the animal and the way you eat and prepare it doesn't bear too much weight on the food (pinuneg, in this case) as long as it's enjoyed and not wasted. At least, as an Igorot exposed to our culture as well as outside it, I believe that. I believe the same is true for all our other dishes. After all, ″watwat,″ the meat distributed to guests during gatherings, is unflavored or simply salted so you could prepare it later how you want to. Congratulations and thank you, FEATR, and sir Erwan!
What does "pinuneg" literally mean? I mean, I am an Ilokano, and when people say "pinakbet" (an ilocano dish), I know people often don't understand it means "to shrink (vegetables)". What does pinuneg mean, definition? And what language is it?
Yeeeeyyyy... Pinuneg made from kitchen...i appreciate it.. Pinuneg is best when it's freshly taken from the gambang(giant wok). Our ingredients for pinuneg are small intestine(clean), fresh pig blood, onion leeks, brain, fats, (rice grains tapey- optional) (garlic optional), bit of salt. But this generation they add black pepper and sliced chilli. Because before there is occasion or rituals that chilli is not allowed in that celebration. But nowadays it's ok. After the procedure. Soak in the giant wok with the pinikpikan (watwat) soup.
Love your take on using strawberries and tomatoes or just local produce in general to level up a dish. Sometimes you just have to take ingredients from your surroundings, mix and see what happens. This is how we adapt recipes from other cultures and how certain dishes came to be. Also, can't help but feel excited to see how you've captured our culture here in Baguio and Benguet.
I am an igorota but never had the courage to eat Pinuneg when offered by my relatives in Bontoc & Kayan Mt.Province , but with the way you levelled up the dish this way, I think I can now😊...
12:37 patikim!!! As someone who grew eating betamax and currently living in Dublin, goshhhh best fusion to know that we have our own version of blood sausage! Will definitely find this when I visit the Philippines. Thank you featr!
Usually, here in the Cordilleras, pinuneg is only made when there are big occassions like weddings since that is when pigs are butchered. (Especially when there are elders who would direct the people to make pinuneg since some are already using the blood to make dinuguan like in the lowlands) Though some young ones are starting to serve it at restaurants.
I’m so happy that you guys are introducing all of these food that most of us Filipinos do not know. Only thing I know is dunuguan more videos like these please! 🥰
Watching your video wants me to learn our culture deeper through food and stories. We as a Filipino, should protect and preserve this kind of culture. Thank you so much for showing what Filipino cuisine is. This is something that we should support and be proud of. Maraming maraming salamat! 🇵🇭
Keep doing good work Erwan. You MUST continue doing travel videos. Cooking is great but the travel docuseries contents you guys make are just quality work.
After watching several videos of Philippine foods ive never seen this dish everywhere and Im glad to see it here. Wanted to taste that coz it looks so flavorful and delicious. It even has an interesting background.🥰
I just found out today that we have blood sausage also 😊 Did you know that blood sausage is a traditional christmas food in the country of Estonia?. My husband is a Estonian and i lived here in Estonia for a 8 yrs now. We always have blood sausage on christmas pair with saurkruat and cranberryjam and of course baked potatoes😊.
Much more tastier when onion leeks/leaves are added. It gives more aroma and taste. So far, it is a great job done. PS: Fat part of the innards is essential. Edit: Try the smoked ones. They go really well with pasta.
Very much thanks erwan and the team for featuring our traditional pinuneg...yummy tlga yan.. we serve pinuneg at the third day of the weeding...or any other occasion na magparty ng pig basta maserved po yan every third day 😅😅
Thank you for visiting and exploring my beloved home town Baguio. Thank you also for trying and featuring our different authentic dishes around Benguet and Mt. Province that can be tasted here in Baguio City...much much appreciated🙏
As an Igorot. The pinuneg is the only part of the pig I really enjoy during cañao’s 😂 when I was little my grandma would always take me to cañao’s, so expect every igorot kid grew up watching a pig being butchered and you would get the tail as a little prize (if you’re lucky) 😅 Up until today, when I get the chance, I still look for the pinuneg and enjoy it with rice and soup from where they boiled the meat - which is nothing really extravagant, just pigs meat, water and salt but still the best taste for me! ❤
You really learn something new every day. I didn't know we have our very own blood sausage in the Phil. I've been living in Baguio for almost 2 decades now so I really look forward to your upcoming Baguio series!
Erwan knows how to recreate a dish without disrespecting the original. He also recognizes his position and makes it a point that he researches well. This man knows food so much already but he is still finding new things. Pinuneg is usually prepared during busy big occasions like Cañao, weddings and reunions. The noise in the background makes sense putting Erwan as the cook busy at the back or in the kitchen while everyone around is busy celebrating, dancing and having fun.
Erwan, just wanted u to know that u are being watched in Tampa,Florida,USA loud and clear!! We have alot of flippinos in Pinellas County, Fl. Along the gulf of Mexico! 😊
We also have it in Chile. We call it prieta. They don't have dinuguan here so to make one, you just "dismantle" the prietas and add water and spices to your liking and voila, you can already eat dinuguan while in Chile. Yum especially with rice!
Lupit mo tlaga Sir! consistently amazing videos @FEATR!!! Sir meron akong kinakain dati sa province nmn sa bohol "dinuguang chicken" my lola cooked it for us on any festive mood mostly spent on good high tide beach located backdoor. iba sya sa nkikita k dito s youtube, kc yun mrong saging n saba at parang nasa oily side sya. wla ako mkita s internet n kagaya nun and d k din sya nkikita s mga handaan ngayon baka mron po kayong sagot. Again thank you for the videos!!!
Here's a hint: To cut those small tomatoes, put them alot of them on a slice of bread,then put another slice on top, so they are sandwiched. Now take the knife and cut all the tomatoes horizontally between the slices! A time saver!! 😊 And it's pronounced In- tess-tins!! That's how Americans say it anyway😊
Same for me, i only get to taste Pinuneg during wedding or special occasion. I have always have to be first on cue or even hangout in the kitchen while the "uncles and aunties" cook. Its always the first to go because everyone wants a piece.
Try mixing finely choped sayote and processed bisudak leaves,extracting the sour juice ,inplace of the vinegar .A very traditional way of making pinuneg.
Only found out about this blood sausage a few years back while I was in Kiangan, Ifugao. The variant they have has a smoky flavor to it and works well with other dishes such as pata and beans. 😋
Merci pour cette vidéo très instructive sur la préparation du boudin noir. Et bravo d'être allé jusqu'au bout de l'entreprise; pour avoir déjà essayé de faire des saucisses maison....it's a mess!
using a blender to smoothen the coagulated blood should be okay, the traditional way is to mash the blood with bare hands which is kind of messy to me. I prefer to use a blender too 😊
Didnt know that pinuneg, or any blood sausage equivalent, is a rare recipe in the Philippines. I just thought other regions would have their own version or name for it.
Yes, pinuneg is somewhat similar to sundae. Sadly though pinuneg is not widely known here in the Philippines, only Cordilleran people get to enjoy this delicacy.
Aww you missed out..a lot. Have you tried attending Cañao's? If not that's so sad, if yes you must be one of the kids who gets to stay at the end of the line/queue.
![ตีสิบเดย์ [FULL] | นางเอกหมอลำเงินล้าน "อุ๋งอิ๋ง เพชรบ้านแพง" & ไฮโซสาวสุดฮอต "ลิลลี่ เหงียน"](http://i.ytimg.com/vi/jPxQS_EgrJ4/mqdefault.jpg)
When I was a kid (1990s) I only got to taste pinuneg during canaos and weddings and not every guest gets to have pinuneg so if I get lucky and be ahead in the food queue (sometimes kids were the first to be served or first to be asked to form a queue specially during weddings) I will have one to three slices of pinuneg. That's how occasional pinuneg was for me. I also liked it when another kid doesn't like pinuneg so I can take the ones on her plate hehe. When Dap-ayan, a restaurant in La Trinidad started serving pinuneg I was so happy, a pig won't have to be butchered to have pinuneg. Reading the comments, I'm not surprised that only a few heard about pinuneg but I'm surprised that it's the only blood sausage recipe in the country. I think that producing pinuneg from your kitchen is such a feat for you. For me pinuneg preparation is a complex process and it's usually done by men in the backyard during occasions. What you did is like operationalizing a vague idea or concept and maybe one day I'll also have the courage to make pinuneg from the kitchen. I also never thought that strawberries could be stir-fried with tomatoes and now I'm so curious how it would taste like. Thank you so much for this.
Thank you for sharing this story from your childhood!
@@featrmedia The pleasure is mine 😊😊
I was today years old when I found out that the Philippines even had blood sausage. I kinda figured our culture went the "dinuguan route" when it comes to using blood for cooking but this really emphasizes the different micro-, regional food cultures within Filipino food and you never truly know it until you really venture out to our different provinces and discover all these non-mainstream dishes that get overlooked. Props to Erwan and FEATR for being such a great avenue for Filipino food discourse & learning/discovery.
Don't worry Erwan, the tomato and strawberry twist is fine form me as an Igorot, and it probably is with others as well. Eat our food the waimy you want to eat it, prepare it the way you want to cook it (though we always want you to try ones prepared by an Igorot tito, lol, which you already have and for which I'm happy and grateful of). We're always happy for our culture here in the northern cordilleras to be shared with our kababayan. Even when you did some modifications, the way you thoroughly explained the importance of the ceremony and the variations you did as well as the original procedures are more than enough and really educating. As you have pointed out, the point of the pinuneg is to make use of all the parts of the animal and the way you eat and prepare it doesn't bear too much weight on the food (pinuneg, in this case) as long as it's enjoyed and not wasted. At least, as an Igorot exposed to our culture as well as outside it, I believe that. I believe the same is true for all our other dishes. After all, ″watwat,″ the meat distributed to guests during gatherings, is unflavored or simply salted so you could prepare it later how you want to.
Congratulations and thank you, FEATR, and sir Erwan!
thanks for that! much appreciated - Erwan
What does "pinuneg" literally mean? I mean, I am an Ilokano, and when people say "pinakbet" (an ilocano dish), I know people often don't understand it means "to shrink (vegetables)".
What does pinuneg mean, definition? And what language is it?
This is some of the unheard recipes in Philippines. Thanks Erwan for making Filipino food forward.
Yeeeeyyyy... Pinuneg made from kitchen...i appreciate it..
Pinuneg is best when it's freshly taken from the gambang(giant wok).
Our ingredients for pinuneg are small intestine(clean), fresh pig blood, onion leeks, brain, fats, (rice grains tapey- optional) (garlic optional), bit of salt. But this generation they add black pepper and sliced chilli. Because before there is occasion or rituals that chilli is not allowed in that celebration. But nowadays it's ok. After the procedure. Soak in the giant wok with the pinikpikan (watwat) soup.
Pinuneg is always present during Cañaos in Benguet. Best paired with Tapey (rice wine)...For me, it brings back childhood memories..
Love your take on using strawberries and tomatoes or just local produce in general to level up a dish. Sometimes you just have to take ingredients from your surroundings, mix and see what happens. This is how we adapt recipes from other cultures and how certain dishes came to be. Also, can't help but feel excited to see how you've captured our culture here in Baguio and Benguet.
Thank you for the kind words, we do our best! Stay tuned for the rest of the series!
I am an igorota but never had the courage to eat Pinuneg when offered by my relatives in Bontoc & Kayan Mt.Province , but with the way you levelled up the dish this way, I think I can now😊...
12:37 patikim!!! As someone who grew eating betamax and currently living in Dublin, goshhhh best fusion to know that we have our own version of blood sausage! Will definitely find this when I visit the Philippines.
Thank you featr!
Thank you so much FEATR for this! I am looking forward on trying this! More power to the team!
Thanks for the support!
Everytime I attend a Traditional cordilleran wedding I look forward for some Pinuneg. ❤❤❤❤❤ Thank you for featuring this wonderful dish.
Usually, here in the Cordilleras, pinuneg is only made when there are big occassions like weddings since that is when pigs are butchered. (Especially when there are elders who would direct the people to make pinuneg since some are already using the blood to make dinuguan like in the lowlands) Though some young ones are starting to serve it at restaurants.
Since DAY 1 lagi ko na pinapanuod si erwan sobrang solid ng mga videos nya
Thanks papi!
I miss penuneg tuloy... Shout out kaigorotan.
"WATWAT" launay.. 😊😊😊
I’m so happy that you guys are introducing all of these food that most of us Filipinos do not know. Only thing I know is dunuguan more videos like these please! 🥰
Watching your video wants me to learn our culture deeper through food and stories. We as a Filipino, should protect and preserve this kind of culture. Thank you so much for showing what Filipino cuisine is. This is something that we should support and be proud of. Maraming maraming salamat! 🇵🇭
here even before the rebranding. always loved the vids especially those with the docu format
Hehe tama. kya masrap panoorin eh. Lalo na pag ung mahilig ka sa docu's na travel show and also cook shows.
Keep doing good work Erwan. You MUST continue doing travel videos. Cooking is great but the travel docuseries contents you guys make are just quality work.
After watching several videos of Philippine foods ive never seen this dish everywhere and Im glad to see it here. Wanted to taste that coz it looks so flavorful and delicious. It even has an interesting background.🥰
I just found out today that we have blood sausage also 😊
Did you know that blood sausage is a traditional christmas food in the country of Estonia?.
My husband is a Estonian and i lived here in Estonia for a 8 yrs now.
We always have blood sausage on christmas pair with saurkruat and cranberryjam and of course baked potatoes😊.
We have similar recipe in Cambodia. We call in Kanh កាញ់
Much more tastier when onion leeks/leaves are added. It gives more aroma and taste.
So far, it is a great job done.
PS: Fat part of the innards is essential.
Edit: Try the smoked ones. They go really well with pasta.
Very much thanks erwan and the team for featuring our traditional pinuneg...yummy tlga yan.. we serve pinuneg at the third day of the weeding...or any other occasion na magparty ng pig basta maserved po yan every third day 😅😅
Thank you for visiting and exploring my beloved home town Baguio. Thank you also for trying and featuring our different authentic dishes around Benguet and Mt. Province that can be tasted here in Baguio City...much much appreciated🙏
As an Igorot. The pinuneg is the only part of the pig I really enjoy during cañao’s 😂 when I was little my grandma would always take me to cañao’s, so expect every igorot kid grew up watching a pig being butchered and you would get the tail as a little prize (if you’re lucky) 😅 Up until today, when I get the chance, I still look for the pinuneg and enjoy it with rice and soup from where they boiled the meat - which is nothing really extravagant, just pigs meat, water and salt but still the best taste for me! ❤
You really learn something new every day. I didn't know we have our very own blood sausage in the Phil. I've been living in Baguio for almost 2 decades now so I really look forward to your upcoming Baguio series!
Erwan knows how to recreate a dish without disrespecting the original. He also recognizes his position and makes it a point that he researches well. This man knows food so much already but he is still finding new things. Pinuneg is usually prepared during busy big occasions like Cañao, weddings and reunions. The noise in the background makes sense putting Erwan as the cook busy at the back or in the kitchen while everyone around is busy celebrating, dancing and having fun.
Erwan, just wanted u to know that u are being watched in Tampa,Florida,USA loud and clear!! We have alot of flippinos in
Pinellas County, Fl. Along the gulf of Mexico! 😊
we sometimes put pinuneg on fire to add some charred and smoked flavor to it, we also put lots of green onions, yumm
We also have it in Chile. We call it prieta. They don't have dinuguan here so to make one, you just "dismantle" the prietas and add water and spices to your liking and voila, you can already eat dinuguan while in Chile. Yum especially with rice!
Lupit mo tlaga Sir! consistently amazing videos @FEATR!!! Sir meron akong kinakain dati sa province nmn sa bohol "dinuguang chicken" my lola cooked it for us on any festive mood mostly spent on good high tide beach located backdoor. iba sya sa nkikita k dito s youtube, kc yun mrong saging n saba at parang nasa oily side sya. wla ako mkita s internet n kagaya nun and d k din sya nkikita s mga handaan ngayon baka mron po kayong sagot. Again thank you for the videos!!!
Here's a hint:
To cut those small tomatoes, put them alot of them on a slice of bread,then put another slice on top, so they are sandwiched. Now take the knife and cut all the tomatoes horizontally between the slices!
A time saver!! 😊
And it's pronounced
In- tess-tins!! That's how Americans say it anyway😊
Ooh I am so looking forward to your new videos featuring Baguio. Its been 6 years that I haven't gone home that will be on my list to try
One of my favorite during Canao, the Pinuneg. Thanks Erwan for featuring it.
Wow! Am excited to taste this in baguio and try to make it too. Thanks, featr!!
THE BEST IS SAGADA LUNCH'S PULUTAN AND PINUNEG.. YUMMY!! 😬👍🏻
Thank you FEATR! I use to love the pinuneg from the Farmer's Daughter in Baguio. And now we can recreate it at home.
Balang araw pag nag ka resto karinderya style ako. Mga regional specialty mga pagkain. Hehe
Same for me, i only get to taste Pinuneg during wedding or special occasion. I have always have to be first on cue or even hangout in the kitchen while the "uncles and aunties" cook. Its always the first to go because everyone wants a piece.
Wow! I have eaten and enjoyed German blood sausage and now I am looking forward to try our very own
This is educational! Thank you to the FEATR team.
Awesome episode again.Will be looking forward to more Baguio/Benguet episodes!
I have never heard of this before. Your videos always amaze me, and educate me!
Try mixing finely choped sayote and processed bisudak leaves,extracting the sour juice ,inplace of the vinegar .A very traditional way of making pinuneg.
Tomatoes and strawberries are good to take away umay while eating pinuneg. Good job Erwan!❤
that strawberry and tomato twist!! 🙌🏻🙌🏻🙌🏻
You did it professionally! Nice one po.. Thank you for sharing one of our culture dish! ❤️ Excited to watch the Canao Video 😅
Thank you so much 🤗
Only found out about this blood sausage a few years back while I was in Kiangan, Ifugao. The variant they have has a smoky flavor to it and works well with other dishes such as pata and beans. 😋
Some places here on the cordillera region add some diket(sticky black rice).
I am igorot at parang gusto ko ito modern pinaneg
learned a lot from FEATR vlogs... from the Ube and now this. wow... nice one.
Glad you enjoyed it!
Hi
Erwann..
Kindly feature
Cam. Sur..
Specifically the town of Tinambac, Goa
Etc..
Caloco is a yummy dessert..
And tuba juice..
I also ate penuneg When I was a kid.bec.our grandfather also practice or doing a canao before.but now that Im adult,I dont eat anymore.
Sarap talaga ng pagkaing pinoy
oh i miss this Pinuneg, ...
Your audio is perfect.. despite the construction happening..how did u do it (seriously).. well.. the food is given..looks delicious..
I like the idea
Thank you for featuring Benguet and Baguio
You have a huge patience making that blood sausage host.
Merci pour cette vidéo très instructive sur la préparation du boudin noir. Et bravo d'être allé jusqu'au bout de l'entreprise; pour avoir déjà essayé de faire des saucisses maison....it's a mess!
Pinuneg.. nice
erwanized pinuneg kinnana hahaha great!
Wow for the sausage. It's taste like? Hmm!yummy I think so!.Enjoying the recipe and more food vlog share for us.🎉 Godbless
Better if you try it for yourself! Thanks for watching and subscribing!
@@featrmedia Yes haha I will. For more cuisine to watch from your channel kudos for the team.💕
That's awsome. Can you make your version of Etag Carbonara?
THE STRAWBERRY TWIST WAS GOOOOODDD
Filipino morcilla, yum, sarap!.
Actually you can't find Pinuneg on restaurants in Baguio, they only served this during occasions
Pinuneg, and banas were in some pinuneg they put a rice grain came from rice wine
using a blender to smoothen the coagulated blood should be okay, the traditional way is to mash the blood with bare hands which is kind of messy to me. I prefer to use a blender too 😊
Sir Erwan try also penuneg with suman its so delicious😊
Sarap nyan promise....
WOW LEARNING IDEA HOW TO COOK BLOOD SAUSAGE'.GREAt
❤hmmm sarappp
I saw this dish from baguio mountain man with chef jp anglo.
Didnt know that pinuneg, or any blood sausage equivalent, is a rare recipe in the Philippines. I just thought other regions would have their own version or name for it.
“Would you settle for me sausage?” - Kano
Hi chef, I grew up in baguio, but it's hard to find instentine casing here in nz, can I use synthetic sausage casing instead? thanks
I'm an Igorot by blood. I wonder where can I have some of those .. hahahaha...
In Spain they have blood sousage and they call it morcilla 🙂
Love this!!!!!
it reminds me of sundae from korea.
Yes, pinuneg is somewhat similar to sundae. Sadly though pinuneg is not widely known here in the Philippines, only Cordilleran people get to enjoy this delicacy.
Taga Norte ako pero never been tried that blood sausage (binuneg)
Aww you missed out..a lot. Have you tried attending Cañao's? If not that's so sad, if yes you must be one of the kids who gets to stay at the end of the line/queue.
Yes a taste of the cordilleras 😊😊😊😊😊😊😊
wow...
Miss you broh
I'm going to look delicious😊
. maganda yan para hndi masayang ang dugo ng kakatayin na baboy
Try also the "BUNGSOS"
smell like hell,but taste like heaven.😜..
#BENGUET COWBOYS
grill the blood sauasge make it awesome
What is the literal translation of pinuneg
NICE CHEF DO THE PATTERN FOR GOOD RECIPE FOR SHOW
This is my first time seeing sausage made using a cut soda plastic bottle.
haha traditional filipino ingenuity!
Mannaki!
Top sasuage in my list. Sadly, it's not available to us lowlanders.
Yummy🤤🤤🤤😋😋😋
😋🤤😋🤤
You should have put on some rice on it also
FIRST!! 🥳🥳🥳
👌👌👌👌
❤❤❤❤
❤❤❤🤤