I'm glad a viewer clarified how to pronounce it cause they were REALLY OFF. I'm only a quarter Filipino but even I know how pronounce it. Plus, I tried it when I was a grade a schooler--my grandfather (from Illocos Sur) made it from scratch but used goat instead. My uncle Steve and grandpa were talking in Tagalog as I ate it and were laughing. I dipped the goat in the blood sauce and IMMEDIATELY fell in love with it! It's my favorite of all Filipino dishes. I've gone into Filipino restaurants and ordered it--I look totally like a big white guy--and I've had waitresses stop me and ask me if I know what it is and I've responded, "Yeah, it's chocolate blood." They gave me an amazed look and when they asked me how I know to call it that, I tell them about my grandfather. Even once, the cook came out and talked with me. When I told him the story, he smiled and said, "True Pinoy!"
Wow! Good job, guys! The best dinuguan for me is, when there’s a balance between sourness, saltiness, and sweetness. I add a little bit of Knorr Sinigang sa Sampalok Mix( commonly used to prepare tamarind broth) and long chili peppers for an added kick. My pork meat is a combination of pork belly, pork shoulder butt and pig’s ears.
Best Dinuguan is vinegary but every province or county here in the Philippines has its own recipe. You can reheat it an add some vinegar according to your taste. Thank you for trying Filipino dishes. 🙂
If there's only 3 food that I could eat for the rest of my life and be totally fine with it, it would be 1. Dinuguan (with rice) 2. Sisig (with rice) and 3. Pizza in that order.
It's pronounced as DEE-GNU-GOO-AN, comes from the root word "DUGO" in Tagalog which means BLOOD. Thank you guys for your honest reaction to one of my favorite Filipino dishes. You should also try Kare-kare and Humba one of these days. Much love from the Philippines 🇵🇭 ❤ 😍 Stay safe and healthy always guys... 🥰 😍 🤩
I've never tried dinuguan; but, it's definitely up there on my list of things to try. And, if it's reminiscent of beef stew, that is right up my alley. As is the mushy, shredded texture...if that's how it comes. I like that kind of texture actually.
its delicious... one of my favorite foods... Served in just every carenderia here in the Philippines but you do have to get it when its fresh. Tends to dry up after its sat out for a few hours... if you see it liquidy and silky its fresh. I go right when the lady serves it and its piping hot. Best way to eat it!
There are a variety of Dinuguan (which comes from the Filipino word "dugo" - which means "blood"). The original is made using all the parts of the pig usually thrown away - the blood and entrails. Some use only blood and the meaty parts (pork belly, shoulder, the head), whilst some do a mix of meat and entrails. Basic ingredients are garlic, pepper corns, green chilies, vinegar, onions, salt, soy, bay leaves. In the visayas, ginger, lemongrass and occassionally coconut milk, is added to the blood stew. It's simmered for long until the flesh is really soft
@@pochdelprado7830 Thank you for this information. It’s very helpful and really increases my understanding. I’ll be prepared when I finally seek out or encounter the dinguguan.
There are various versions of Dinuguan. The Bicol version has coconut milk which adds flavor and whole chilli pepper . It's optional if you prefer hot/spicy simply mash and mixed the pepper!
Dinuguan is one of the go-to side dishes I buy whenever I'm saving back when I was in high school. I just buy $0.1 worth of it and mix it with rice I brought from home. Easily fills me up for lunch.
My favorite dish since I can remember growing up in the Philippines. If not for gout, I would have some more often. Our version of dinuguan, is made of pork meat and fat with tamarind to make it sour. Thank you for trying it out. My children liked it before until about when they are aware what is in it... "chocolate soup".
for filipinos, when eating as snack, it is paired with steamed rice cake called puto. but if eaten at lunch or dinner, it's best with rice. in the northern part of luzon, the dinuguan is cooked with camias (google translation: tree sorrel) for that bit of fruity sourness.
Our Filipino food truck had this the other day and the description of blood scared me too. I thought if only The Trips could try it first. 😝 now I may try it.
there's different versions of it but like i was saying in the other thread, i like my dinuguan less sour/vinegary and more savory with a thicker sauce. a thick sauce binds or absorbs better with the rice when you mix them together. then just top it off with the pork and each bite is fkn delish! ask them for some red chili too, but be warned, they are hot. you can crush a little bit into the stew before serving. it'll kick it up a notch, just be careful not to directly eat the chili LOL
I hate to break it but thats not the usual dinuguan as it should be, it should be thick consistency because if it has that transparency soup then it is somewhat close to food called "tinumis"
You guys are brave for trying that. Most foreigners find it off putting because of the color. 😅 It's called dinuguan from the root word "dugo", which is blood in tagalog. You should try it with puto, it's a Filipino rice cake commonly paired with dinuguan.
Dinuguan is one of the exotic foods in the Philippines and one of my favorites. Nice watching you guys trying stuff that is endemic to a certain part of a country. Try balut (duck embryo) next time :) = but not sure if it is available at your side.
My grandma adds a dash of vinegar at the end to add that sour finish in the soup. My dad would put alot of chilies and would fry the pork first so that it becomes crispy.
The better ones are actually vinegary or sour. We use tamarind (leaves and the fruit itself) to make it sour. Some place use vinegar; I guess whatever souring agent is available. Hope you could try it again from a better place.
usually offal meat are used for dinuguan, but some people use regular meat, i cooked my dinuguan with pork belly and its simply divine need to cook more rice.
The real taste of dinuguan supposed to be a more vinegary and the sauce should a bit thick compare to the oily one that you got. Try it again in other filipino restaurants and make sure it's hot or warm, for you to appreciate it more.
Dinugoan is my favorite that is so delicious 😋 that is a pig blood eat with rice or puto bread 😊❤️🇵🇭 dinugoan is cheaper here in the Philippines 50 pesos for one order.
2 different protein can go with dinuguan.. 1st is pork belly blood stew if you are not that adventurous.. the other one is innards blood stew which is the best.. Its a blood stew but you will nerver taste the blood because the vinegar will cook everything. We put ginger and lemongrass to mask the smell of the blood and seasoning for the stew.. Its a comfort food if you'll used to it.. specially paired it with rice or rice cakes because its soooo rich. The blood will thicken the sauce.. Its a hit or miss but there's a lot of version of it depends on where it cook..
Steve in your intro closely said it. Yeah, no! That dinuguan was too pricey - for the size AND the grease! I only eat dinuguan with all meat. I'm not an innards person LOL. It's lucky I found a place that I like their dinuguan. The sauce is thicker, its darker, has flavor, and less grease! 😁 Crispy pata FTW! Great video, I'm glad you tried this dish!
Dinuguan with lemon grass, long green pepper, pig entrails, with a little tanginess and enough saltiness topping a steaming bowl of white race? Perfect comfort food!
filipino here. we DON'T ALWAYS eat with our bare hands. there are some food that we eat sans utensils but generally, anything with sauce is eaten with a spoon and a fork.
to foreigners who never had this, its called Chocolate meat for you if you cant pronounce it, lol. When my dad makes it, he takes the pigs blood, it takes a few days for it to turn black
My foreigner friend. When she was ask by a filipino friend. What would be your favorite filipino food. I was expecting she would answer adodo or afritada. To my surprise ... she said.. dinuguan. And she really eats a lot of dinuguan.. either she cooks it or order it in a restuarant.
0:53 😂 oh man, at least you tried!! Yum to hear you tasting that, also to make it easier to eat y’all can mix it with rice!!! I’d love to see y’all make it!!! You’ll understand why this is expensive, and why it can be hard to make. Also some can be more vinegary, and y’all should’ve had the chili that’s usually in it; unless this one didn’t (shame on them).
actually dinuguan is partnered with puto(filipino steamed rice cake), you kinda dip the puto in the dinuguan.. But also eaten with rice if you want.. Some also cooks dinuguan more vinegary it really dpends who cooked the dinuguan some even put pineapple every household or region in the philippines has different style of cooking it ..
Pointers... It is commonly put the rice first, then the dish.. like rice toppings... You should put the rice first on the plate so you could ratio how much dish or soup you want to mix with rice. Some Filipinos like more saucy with rice, some like less or just a hint of sauce. So put the rice first and then the dish.. pour it on top of the rice so the rice will absorb the sauce. It's up to you how much sauce will be mix with the rice Rule of thumb, if the dish has a strong taste, it is most probably meant eating with rice. Because the rice balances the taste.. (white rice to be exact)
Yes there are a lot of different versions of Dinuguan. Each island has its own version. My family and I prepare dinuguan with lots of ginger, lemon grass and cane vinegar which for me makes it more delicious! Aside from rice, we eat it with puto manapla. It’s a rice cake famous and originated in Negros Occidental. Yum!
As a kid you see family members cooking this and it's wild. Basically blood and guts. Not until my early teen did I have the balls to try this AAANNNDD... it's actually pretty good. I have to say I prefer if it's cooked more towards the tangy, savoury, hint of sour side than the sweet type. But yeah for what the ingredients are it taste absolutely nothing like what you'd think those ingredients would taste like.
You can actually put more vinegar when you cook it and it make it more vinegary which is a usual thing Filipino does. I like it when it's more vinegary too
I love dinuguan. You can use other pork cuts which is less fatty like shoulder. It's also best to add long green chilli's for spice. Vinegar level is up to the persons taste. I like mine with a bit more vinegar. Also always serve hot. It gets greasy if starts to get cold and fatty cut is used.
I think the one you got may be a mildly seasoned version. Normally this is a tasty dish to be diluted / eaten with "more rice", but the chef probably adjusted it for a "less rice" eating culture. Which is weird since you got a big portion of rice. I've had them at varying degrees of vinegary, and you're right it does taste better when the tartness cuts through the fattiness and savoriness. My favorite version is called the "crispy" dinuguan, where in addition to the organs they add bits of crispy pork, either chicharon or lechon kawali. I wished you had a better representative of the dish, but even here in the Philippines it's not always the case.
the texture probably is like that cos it's cold already. a quick trip to the microwave would fix that. it is definitely a cold weather dish, with rice or even just bread.
One of the best dinuguan I tried here in Toronto is Marcelina's in Bathurst/Wilson. There's another variant of this dish called SAPSAPURIKET,an Ilocano (from Ilocos, northern region in Philippines) cuisine of native chicken in its blood. Sauteed in garlic, onions and ginger, sometimes using the coconut milk and other ingredients like chili and onion leaves. This one is not available tho as it's usually a home cooked dish.
Dinuguan or blood stew is just 1 of blood dish in philippines we Have the boiled it in a metal box solid blood like a choco bar look like Its barbeque it on or roast its Betamax or make it like adobo or put it on the sisig That dish is my 1 of favorites if its cook in bicol they put the coconut milk on it In every region there are more vareity of it is just this dish is from the capital region
you guys are 🔥 most foreigners are afraid to try that dish. best way to eat is to put it on top of rice. some filipinos have fish sauce (which most foreigners dont like bec. of the smell) on the side, and put a drop for every spoonful of rice and dinugan. instead of dipping the meat, you put some fish sauce before eating it
in our place it should have philippine basil and chilli and chilli leaves to have fragrance. And yes it is a comfort food for me but I don' t eat it often just once in every two weeks.
I've never had - nor heard of - this but I feel like I'd dig it. Kelz it's pronounced unctuous not fatty 😉If there were more than one restaurant option to get this I would def try it from others to compare just cause the description sounds anything but bland and could just be how they prepare theirs (?) In any case I'll be on the lookout for this one :)
Couldn't agree more. Some cook dinuguan a bit salty, my personal favorite, some more vinegary. Some have watery sauce while some have thicker sauce and some cook it til it's dry. Some even cook them with coconut milk.
You should try the southern style dinuguan from Mindanao. It has that more vinegary taste you are looking for and the soup is thicker. It's very flavorful compared to other versions from other regions... ours have lots and lots of ginger and lemongrass. and it's pronounce: "Di" - similar to the e in "deep" "nu" - same as noo in "nuance" "gu" - similar to the o sound in "good" "an" - similar to the a sound in "naan bread"
As with any dish, not all Dinuguan are created equal. Like if you don't put enough of one ingredient, that could ruin the dish entirely. Maybe the one you had didn't have enough vinegar. So i think it's always best to try a particular dish from two different sources, esp. for the dishes you didn't like. Just my opinion. And pls react to Bicol Express if you haven't yet. It's pork stew with coconut milk, Bagoong (shrimp paste), and lots of chillies. Thanks :)
Yeah I got scared too of those big chunks.. it should be cut in very small pieces... it's so nice you tried it 😊... i do not eat dinuguan if it is not cooked by my mom...i do not know why I'm like that 😊
guys you eat it with RICE! The way to eat it is put some rice first on your plate then spread some DINUGUAN on top .. then eat it! That's it .. ENJOY !
You just have yo prounounce it as per syllable (Dee-nuu-guu-an). The best Dinuguan is a bit spicy from small green chillis & a bit sour from well-cooked vinegar with a thick blackish/reddish color for me. A lot of ginger & bay leaves also help to eliminate the bad smell/taste of pork which makes the dish more savory & delicious... Lastly, it is best to eat while it is hot and with puto (white rice cake). As a Filipino, it was late for me to love that dish. I was already in my late 20s when I had the courage to eat that food. It was kind of gross for me back then. But when I first tasted it, I can't get over eat especially if it is well-cooked and spiced up! 😋
Base word in tagalog is "dugo" meaning "blood." Dinuguan translates roughly to "bloodied" or "blooded" Another thing, the traditional pairing with dinuguan is puto, which is like a steamed cake muffin made from rice flour. But having it with rice is fine too.
Filipino here: it's pronounced "dee-noo-goo-ann" 😊
Haha .. that Google translate pronunciation is hilarious
The phone pronunciation is meh... upsetting.
That was how to pronounce,yeah make sense
tama 🤣 lupet mo HAHA
Di-new-gew-on
I love Dinuguan, Sisig and Pork Adobo. My top 3 Filipino food! ❤️
I'm glad a viewer clarified how to pronounce it cause they were REALLY OFF. I'm only a quarter Filipino but even I know how pronounce it. Plus, I tried it when I was a grade a schooler--my grandfather (from Illocos Sur) made it from scratch but used goat instead. My uncle Steve and grandpa were talking in Tagalog as I ate it and were laughing. I dipped the goat in the blood sauce and IMMEDIATELY fell in love with it! It's my favorite of all Filipino dishes. I've gone into Filipino restaurants and ordered it--I look totally like a big white guy--and I've had waitresses stop me and ask me if I know what it is and I've responded, "Yeah, it's chocolate blood." They gave me an amazed look and when they asked me how I know to call it that, I tell them about my grandfather. Even once, the cook came out and talked with me. When I told him the story, he smiled and said, "True Pinoy!"
That's a great story! Thanks for watching Mark!
Wow! Good job, guys! The best dinuguan for me is, when there’s a balance between sourness, saltiness, and sweetness. I add a little bit of Knorr Sinigang sa Sampalok Mix( commonly used to prepare tamarind broth) and long chili peppers for an added kick. My pork meat is a combination of pork belly, pork shoulder butt and pig’s ears.
dinuguan + piping hot rice + chili finger + patis (fish sauce) = yumminess
Why this channel is underrated?? It should had at least 100k subs with this well created video.
Thank you so much for your kind words. We really appreciate it! 😊❤️
I like the way eric taste our dinuguan with no hesitation,especially steve when he gets some extra rice👏🤗
Thanks for watching Annaliza ❤️
@@TheTrips try paksiw na bangus, papaitan, and cansi for authentic filipino food.
Best Dinuguan is vinegary but every province or county here in the Philippines has its own recipe. You can reheat it an add some vinegar according to your taste. Thank you for trying Filipino dishes. 🙂
Yes, our dinuguan in Bicol has gata.
Ilocano dinuguan is bit dry and more on salty and tangy side, da best
i dont like mine too sour. i prefer it savory and thick. i dont like it when its too "watery"
If there's only 3 food that I could eat for the rest of my life and be totally fine with it, it would be 1. Dinuguan (with rice) 2. Sisig (with rice) and 3. Pizza in that order.
i dont mind dying from eating too much chicharon bulaklak.
try crispy pata with rice ur gonna make it ur top 4 dude
I like the order but what the hell Pizza got #3. I was thinking Filet Mignon or Wagyu.
Nah. You're just saying that to show off.
Dinuguan is best when it's less oily, and the sauce is lot thicker. another good pairing for this is the small, round Filipino rice cake.
hahaha Puto!!! sorry for our spanish/latin bros and sisters 😅
ahh yeah the "small, round Filipino rice cake" lol go ahead, say the actual name :P
The dinuguan looked really good and the rice? Yummmm!! Awesome job, guys!! 😃😎
Thanks Jackie!
I hope you're having a wonderful Sunday @The Trips.
Thanks Oceanbreeze! You too 😊
It's pronounced as DEE-GNU-GOO-AN, comes from the root word "DUGO" in Tagalog which means BLOOD. Thank you guys for your honest reaction to one of my favorite Filipino dishes. You should also try Kare-kare and Humba one of these days. Much love from the Philippines 🇵🇭 ❤ 😍 Stay safe and healthy always guys... 🥰 😍 🤩
Breaking up a word up into syllables doesn't really help with pronunciation.
@@venger910Nope, Yes it is, it helps.
@@Joshiwelu They already edited it to reflect the word phonetically instead of syllabically.
YOU GUYS YOU MAKE BLOOD SAUSAGES TOO !!
I've never tried dinuguan; but, it's definitely up there on my list of things to try. And, if it's reminiscent of beef stew, that is right up my alley. As is the mushy, shredded texture...if that's how it comes. I like that kind of texture actually.
its delicious... one of my favorite foods... Served in just every carenderia here in the Philippines but you do have to get it when its fresh. Tends to dry up after its sat out for a few hours... if you see it liquidy and silky its fresh. I go right when the lady serves it and its piping hot. Best way to eat it!
@@BisayangKano Thanks so much for the insight. I don’t have much experience with dinuguan. 🙏
There are a variety of Dinuguan (which comes from the Filipino word "dugo" - which means "blood"). The original is made using all the parts of the pig usually thrown away - the blood and entrails. Some use only blood and the meaty parts (pork belly, shoulder, the head), whilst some do a mix of meat and entrails. Basic ingredients are garlic, pepper corns, green chilies, vinegar, onions, salt, soy, bay leaves. In the visayas, ginger, lemongrass and occassionally coconut milk, is added to the blood stew. It's simmered for long until the flesh is really soft
@@pochdelprado7830 Thank you for this information. It’s very helpful and really increases my understanding. I’ll be prepared when I finally seek out or encounter the dinguguan.
Hope you tried it! It’s delicious!
There are various versions of Dinuguan. The Bicol version has coconut milk which adds flavor and whole chilli pepper . It's optional if you prefer hot/spicy simply mash and mixed the pepper!
di ko ako fan nung may gata, pero kakainin ko pa din, hehe.
love you guys, be looking forward for more content and videos from your amazing channel. Keep rocking and more powers
Thank you for your kind words. We really appreciate it! 😊
@@TheTrips please Try beef cansi and potchero
Dinuguan is one of the go-to side dishes I buy whenever I'm saving back when I was in high school. I just buy $0.1 worth of it and mix it with rice I brought from home. Easily fills me up for lunch.
My favorite dish since I can remember growing up in the Philippines. If not for gout, I would have some more often. Our version of dinuguan, is made of pork meat and fat with tamarind to make it sour. Thank you for trying it out. My children liked it before until about when they are aware what is in it... "chocolate soup".
for filipinos, when eating as snack, it is paired with steamed rice cake called puto. but if eaten at lunch or dinner, it's best with rice. in the northern part of luzon, the dinuguan is cooked with camias (google translation: tree sorrel) for that bit of fruity sourness.
Puto...lol so good.
Thanks for the info Sydney!
Our Filipino food truck had this the other day and the description of blood scared me too. I thought if only The Trips could try it first. 😝 now I may try it.
We were a bit nervous as well when we read the description 🤣🤣🤣
@@TheTrips please Try paksiw na bangus- a vinegar dish, beef cansi, and pork potchero. That is my suggestion as a filipino🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
there's different versions of it but like i was saying in the other thread, i like my dinuguan less sour/vinegary and more savory with a thicker sauce.
a thick sauce binds or absorbs better with the rice when you mix them together. then just top it off with the pork and each bite is fkn delish!
ask them for some red chili too, but be warned, they are hot. you can crush a little bit into the stew before serving. it'll kick it up a notch, just be careful not to directly eat the chili LOL
You guys are awesome! Much luv from the Philippines 🇵🇭
Thank you! ❤️
Try also the vegetables like chopseuy, laing, ginataang langka, ginataang kalabasa, pakbet, tortang talong, ginisang pechay, adobong kangkong, lumpiang ubod, lumpiang hubad, ginataang pusong saging,
I hate to break it but thats not the usual dinuguan as it should be, it should be thick consistency because if it has that transparency soup then it is somewhat close to food called "tinumis"
You guys are brave for trying that. Most foreigners find it off putting because of the color. 😅 It's called dinuguan from the root word "dugo", which is blood in tagalog. You should try it with puto, it's a Filipino rice cake commonly paired with dinuguan.
With sinigang we have different souring agents like tamarind, mango, guava. Try guava with milkfish
There are many styles of dinuguan and that one is my favorite. Thank you all God bless your channel.
Dinuguan is one of the exotic foods in the Philippines and one of my favorites.
Nice watching you guys trying stuff that is endemic to a certain part of a country.
Try balut (duck embryo) next time :) = but not sure if it is available at your side.
Exotic to foreigners maybe. But that's one of the most common food you can find anywhere here. Lol
Of all Filipino foods, dinuguan is my no.1. I'm Filipino by the way.
My grandma adds a dash of vinegar at the end to add that sour finish in the soup. My dad would put alot of chilies and would fry the pork first so that it becomes crispy.
This happens to be the best dish ever...
You're great people having our famous dinuguan or chocklate sauce meat. 👏👏👏
I never get tired eating those
When you said what was in it, I thought it sounds like haggis soup, only thing id haggis is sheep. Looked really good though
Hands down amazing, A++ for going far and beyond
The better ones are actually vinegary or sour. We use tamarind (leaves and the fruit itself) to make it sour. Some place use vinegar; I guess whatever souring agent is available. Hope you could try it again from a better place.
Top 3 Filipino dishes are: Mechado, Kare Kare, and Inihaw na liempo! Sooo good lol also try Tocilog!
Thanks for the info Francisco!
usually offal meat are used for dinuguan, but some people use regular meat, i cooked my dinuguan with pork belly and its simply divine need to cook more rice.
Try also Filipino Sisig dish with rice and beer. Absolutely amazing.
Thanks for the suggestion Roscoe!
The real taste of dinuguan supposed to be a more vinegary and the sauce should a bit thick compare to the oily one that you got. Try it again in other filipino restaurants and make sure it's hot or warm, for you to appreciate it more.
Dinugoan is my favorite that is so delicious 😋 that is a pig blood eat with rice or puto bread 😊❤️🇵🇭 dinugoan is cheaper here in the Philippines 50 pesos for one order.
2 different protein can go with dinuguan.. 1st is pork belly blood stew if you are not that adventurous.. the other one is innards blood stew which is the best..
Its a blood stew but you will nerver taste the blood because the vinegar will cook everything. We put ginger and lemongrass to mask the smell of the blood and seasoning for the stew..
Its a comfort food if you'll used to it.. specially paired it with rice or rice cakes because its soooo rich. The blood will thicken the sauce..
Its a hit or miss but there's a lot of version of it depends on where it cook..
The best dinuguan is the one with coconut milk from bicol Philippines
Nice seeing you all eating dinuguan 🥰🥰🥰.
More content filipino food 😍😍
and try this CAKE made from the Philippines
BANANA CAKE - BRAZO DE MERCEDES (soft merengue roll) - CAMOTE CAKE (sweet potato cake) - CASSAVA CAKE - CREMA DE FRUTA (sponge fruit cake) - GRAHAM CAKE MANGO GRAHAM CAKE (filipino mango float) - TIKOY (chinese cake) - TIKOY-GUMACA (gumaca chInese rice cake) - UBE CAKE (purple-yam cake) - YEMA CAKE
Thanks for all the suggestions Edgar!
Dinuguan Price in Cebu is around 10 to 15 pesos or 0.18 dollar. :)
Hahahahaaaha i was cracking with that pronounciation by the google u know the signature doctor Mike 😁
Pls. try Batchoy next if you can find a place that serves it. Its another Filipino dish/soup with noodles and plenty of delicious ingredients.
We’ll see if we can find it. Thanks for the suggestion!
Steve in your intro closely said it. Yeah, no! That dinuguan was too pricey - for the size AND the grease! I only eat dinuguan with all meat. I'm not an innards person LOL. It's lucky I found a place that I like their dinuguan. The sauce is thicker, its darker, has flavor, and less grease! 😁 Crispy pata FTW! Great video, I'm glad you tried this dish!
Dinuguan with lemon grass, long green pepper, pig entrails, with a little tanginess and enough saltiness topping a steaming bowl of white race? Perfect comfort food!
filipino here. we DON'T ALWAYS eat with our bare hands. there are some food that we eat sans utensils but generally, anything with sauce is eaten with a spoon and a fork.
We dip Filipino rice cake in dinuguan...Sweet + Sour/Salty...sweet bread probably will do
to foreigners who never had this, its called Chocolate meat for you if you cant pronounce it, lol. When my dad makes it, he takes the pigs blood, it takes a few days for it to turn black
My foreigner friend. When she was ask by a filipino friend. What would be your favorite filipino food. I was expecting she would answer adodo or afritada. To my surprise ... she said.. dinuguan. And she really eats a lot of dinuguan.. either she cooks it or order it in a restuarant.
So yummy 🤤😋
0:53 😂 oh man, at least you tried!! Yum to hear you tasting that, also to make it easier to eat y’all can mix it with rice!!! I’d love to see y’all make it!!! You’ll understand why this is expensive, and why it can be hard to make. Also some can be more vinegary, and y’all should’ve had the chili that’s usually in it; unless this one didn’t (shame on them).
actually dinuguan is partnered with puto(filipino steamed rice cake), you kinda dip the puto in the dinuguan.. But also eaten with rice if you want.. Some also cooks dinuguan more vinegary it really dpends who cooked the dinuguan some even put pineapple every household or region in the philippines has different style of cooking it ..
Thanks for the info!
You have a vlog of vriety of foods so i will suggest this different soup from the Philippines
AMAZING SOUP
BACHOY (pork-chicken-beef noddle soup) - BEEF MAMI (beef soup w/ noodle) - BULALO (beef bone marrow stew) - CALLOS (beef tripe tomato sauce) - CHICKEN MAMI (chicken soup w/ noodle) - CHICKEN SOPAS (chicken soup w/ shell macaroni) - DINIGNDING (vegetable bagoong soup) - ESTOFADO (stewed meat) - LAUYA (pork knuckles stew) - MAIS SOUP w/ MALUNGGAY (corned-horse radish soup) - MISWA SOUP with PATOLA (thin rice noodle with gourd) - NILAGANG BAKA (beef-stew) - NILAGANG BABOY (pork stew) - PANCIT MOLO (wonton soup) - PORK MAMI (thicked noddle soup with pork) - SINIGANG NA BABOY (pork tamarind soup) - SINIGANG NA BAKA (beef tamarind soup) - SINIGANG NA BANGUS (milkfish tamarind soup) - SINIGANG NA HIPON (shrimp tamarind soup) - SOPAS (elbow macaroni chicken/pork soup) - TINOLANG MANOK (chicken ginger soup)
Dinuguan is often served with puto (rice bread).
You should try snacks like
lumpiang toge(mung bean sprouts), dynamite and turon.
just keep up the good work, pinoy baiting is a good way to increase views.
congratulations 🥰
Pointers... It is commonly put the rice first, then the dish.. like rice toppings...
You should put the rice first on the plate so you could ratio how much dish or soup you want to mix with rice.
Some Filipinos like more saucy with rice, some like less or just a hint of sauce. So put the rice first and then the dish.. pour it on top of the rice so the rice will absorb the sauce. It's up to you how much sauce will be mix with the rice
Rule of thumb, if the dish has a strong taste, it is most probably meant eating with rice. Because the rice balances the taste.. (white rice to be exact)
Yes there are a lot of different versions of Dinuguan. Each island has its own version. My family and I prepare dinuguan with lots of ginger, lemon grass and cane vinegar which for me makes it more delicious! Aside from rice, we eat it with puto manapla. It’s a rice cake famous and originated in Negros Occidental. Yum!
Thanks for sharing!
Hello have you tried the pork lechon? You must. I enjoyed watching you guys making a reaction of the Filipino cuisine.❤️
As a kid you see family members cooking this and it's wild. Basically blood and guts. Not until my early teen did I have the balls to try this AAANNNDD... it's actually pretty good. I have to say I prefer if it's cooked more towards the tangy, savoury, hint of sour side than the sweet type. But yeah for what the ingredients are it taste absolutely nothing like what you'd think those ingredients would taste like.
Used to hate it as a kid but now it's the one i always look forward during parties
You can actually put more vinegar when you cook it and it make it more vinegary which is a usual thing Filipino does. I like it when it's more vinegary too
I love dinuguan. You can use other pork cuts which is less fatty like shoulder. It's also best to add long green chilli's for spice. Vinegar level is up to the persons taste. I like mine with a bit more vinegar. Also always serve hot. It gets greasy if starts to get cold and fatty cut is used.
Kelly Steve Eric Another awesome video Keep them coming love y'all Family
Thanks John! 😊
@@TheTrips the Filipino dish which has a very strong vinegar taste is paksiw na bangus. Try searching it on the net.
Good taste, jst try so many filipino dish. Papaitan, kalderete, bulalo, menudo, kare kare, etc.
I think the one you got may be a mildly seasoned version. Normally this is a tasty dish to be diluted / eaten with "more rice", but the chef probably adjusted it for a "less rice" eating culture. Which is weird since you got a big portion of rice. I've had them at varying degrees of vinegary, and you're right it does taste better when the tartness cuts through the fattiness and savoriness. My favorite version is called the "crispy" dinuguan, where in addition to the organs they add bits of crispy pork, either chicharon or lechon kawali. I wished you had a better representative of the dish, but even here in the Philippines it's not always the case.
the texture probably is like that cos it's cold already. a quick trip to the microwave would fix that.
it is definitely a cold weather dish, with rice or even just bread.
Try morcon, embotido, relyenong bangus, patatim, paksiw na pata, pansit molo, beef mechado, putchero, callos
Hi... new subscriber here😁 I suggest you guys try the Bicol Express, Sisig, Maja Blanca and Buko Pandan😁😊😊😍
Thanks Alex! You’re gonna want to see what we try on our video this Thursday 😀 🚂
One of the best dinuguan I tried here in Toronto is Marcelina's in Bathurst/Wilson.
There's another variant of this dish called SAPSAPURIKET,an Ilocano (from Ilocos, northern region in Philippines) cuisine of native chicken in its blood.
Sauteed in garlic, onions and ginger, sometimes using the coconut milk and other ingredients like chili and onion leaves.
This one is not available tho as it's usually a home cooked dish.
Not enough vinegar. It is supposed to be more vinegary. Also you can eat it spicy. Dinuguan is food for the Gods. 🤤
Foreigners started to like Filipino foods in the world esp. If your have a filipina wife. Very simple and easy to cook but so delicious.
Dinuguan or blood stew is just 1 of blood dish in philippines we
Have the boiled it in a metal box solid blood like a choco bar look like
Its barbeque it on or roast its
Betamax or make it like adobo or put it on the sisig
That dish is my 1 of favorites if its cook in bicol they put the coconut milk on it
In every region there are more vareity of it is just this dish is from the capital region
you guys are 🔥
most foreigners are afraid to try that dish. best way to eat is to put it on top of rice. some filipinos have fish sauce (which most foreigners dont like bec. of the smell) on the side, and put a drop for every spoonful of rice and dinugan. instead of dipping the meat, you put some fish sauce before eating it
Thanks Gio!
Blood in Tagalog is Dugo. That recipe has blood that is why it is named as Dinuguan( added with blood).
Dinuguan is one of my favorite foods... So delicious!...
in our place it should have philippine basil and chilli and chilli leaves to have fragrance. And yes it is a comfort food for me but I don' t eat it often just once in every two weeks.
I've never had - nor heard of - this but I feel like I'd dig it. Kelz it's pronounced unctuous not fatty 😉If there were more than one restaurant option to get this I would def try it from others to compare just cause the description sounds anything but bland and could just be how they prepare theirs (?) In any case I'll be on the lookout for this one :)
That's right! ☺️
Couldn't agree more. Some cook dinuguan a bit salty, my personal favorite, some more vinegary. Some have watery sauce while some have thicker sauce and some cook it til it's dry. Some even cook them with coconut milk.
You should try the southern style dinuguan from Mindanao. It has that more vinegary taste you are looking for and the soup is thicker. It's very flavorful compared to other versions from other regions... ours have lots and lots of ginger and lemongrass.
and it's pronounce:
"Di" - similar to the e in "deep"
"nu" - same as noo in "nuance"
"gu" - similar to the o sound in "good"
"an" - similar to the a sound in "naan bread"
Love that when cooked with coconut milk.
This is best eaten during a halloween party lol
You have to put on the top of rice the dinuguan or you have to mix it with the rice for better taste
Dee Noo Goo Ahn...must be topped in rice.. Well there's also the British black pudding :)
Dinoguan is the best specially when town fiesta in the Province .with tanduay Rhum hehehe
Thanks so much for watching!
Dinuguan is also good when paired with pandesal as substitute for rice.
As with any dish, not all Dinuguan are created equal. Like if you don't put enough of one ingredient, that could ruin the dish entirely. Maybe the one you had didn't have enough vinegar. So i think it's always best to try a particular dish from two different sources, esp. for the dishes you didn't like. Just my opinion.
And pls react to Bicol Express if you haven't yet. It's pork stew with coconut milk, Bagoong (shrimp paste), and lots of chillies. Thanks :)
if you taste the local dinuguan it is vinegary and tasty, please try sisig or kare kare
If you like vinegar like food. Try paksiw ng isda. Vinegar fish soup
Try "Papaitan" next :)
Yeah I got scared too of those big chunks.. it should be cut in very small pieces... it's so nice you tried it 😊... i do not eat dinuguan if it is not cooked by my mom...i do not know why I'm like that 😊
guys you eat it with RICE! The way to eat it is put some rice first on your plate then spread some DINUGUAN on top .. then eat it! That's it .. ENJOY !
You just have yo prounounce it as per syllable (Dee-nuu-guu-an). The best Dinuguan is a bit spicy from small green chillis & a bit sour from well-cooked vinegar with a thick blackish/reddish color for me. A lot of ginger & bay leaves also help to eliminate the bad smell/taste of pork which makes the dish more savory & delicious... Lastly, it is best to eat while it is hot and with puto (white rice cake). As a Filipino, it was late for me to love that dish. I was already in my late 20s when I had the courage to eat that food. It was kind of gross for me back then. But when I first tasted it, I can't get over eat especially if it is well-cooked and spiced up! 😋
Thanks so much for all the info Jake!
thats my favorite.. try bopis laing pork binagoongan
Thanks for the suggestions Vladee!
Sparta also has a form of Dinuguan. It's called Melas Zomos.
One of the most famous and delicious food in our country my God so delicious its one of my favorite food
You can add vinegar to it while its cooking so it can taste soury it depends on your preference 🙂
Base word in tagalog is "dugo" meaning "blood." Dinuguan translates roughly to "bloodied" or "blooded"
Another thing, the traditional pairing with dinuguan is puto, which is like a steamed cake muffin made from rice flour. But having it with rice is fine too.