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Dinuguan
http://recipe.foohta.com |
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3 cups beef or pork intestines cut into 1/2 inch cubes
1 clove garlic (minced)
1 onion (chopped)
3 tablespoons olive oil
1 cup of pork’s or beef’s blood (or frozen)
1 tablespoon honey
Salt or patis (fish sauce) to taste
3 hot jalapeño peppers (long green peppers)
1 cup vinegar
2 cups water
Pepper
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Cooking Procedure:
1. Saute the garlic and onion. When brown, add the intestines. Season with salt or patis and stir fry for 3 minutes.
2. Pour the water and vinegar. Let it boil until the intestines becomes tender.
3. When half of the liquid has evaporated, pour the pork’s or beef’s blood. Stir very well and continue cooking for 2 minutes. Drop chilli jalapeño peppers.
4. Season with pepper, patis, and sugar according to taste.
5. Simmer until a saucy consistency is achieved.
6. Best served hot with puto-pao.
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Preparation Time: |
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| Recipe Origin: Philippines |
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Submitted by: |
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serge
Philippines |
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| This recipe has been viewed 4299 times. |
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