Bloody dishes fit for Halloween from 'Good News'

Pinoys have a knack for resourcefulness. In the kitchen, an example of which is the use of pork blood, or dugo - a pig part that is often discarded in many other countries - to flavor or even serve as the main ingredient of some Filipino dishes.

The most popular dugo dish, of course, is the dinuguan, or pork blood stew. But apart from this dish, there are other ways of showcasing the unique flavor of pork blood. “Good News” presents three other dishes that may satisfy your dugo cravings just in time for the Halloween season.

"GRILLED BLOOD SAUSAGE" BY CHEF TATUNG



Ingredients:
Salt
Pepper
Garlic and onions, chopped
Pork meat and fatback
Cooking oil
Tuba (fermented coconut wine)
Fish sauce
Chili, chopped
Pig blood and intestines

Directions:
In a bowl, mix pork meat and fatback with the pig blood. Add garlic. For a touch of spice, add in chili and then season with salt and pepper. Pour tuba to balance the aroma of the mixture.

Once the mixture is done, use as filling for the hog casing or pig intestine. Once stuffed, tie both ends of the casing. Grill the sausage for thirty minutes. Serve.

Cost: P260 good for 3 persons


"CRISPY DINUGUAN PESTO" BY CHEF DANNY



Ingredients:
Black olives
Herbs and spices
Bagnet sisig     
Dinuguan sauce
Bagnet skin, chopped
White cheese
Cooked pasta

Directions:
Mix the Bagnet sisig, herbs and spices in a bowl. Add black olives for flavor. Pour in the dinuguan sauce to the mixture, and let it simmer for about 4 to 8 hours over low heat until desired consistency is reached.

When the sauce is ready, mix it with the cooked pasta. Top it with layers of white cheese. Serve.

Cost: P190 good for 3 persons


"HOME-MADE PUTOPAO WITH DINUGUAN FILLING" BY MS. KATLENE HASEGAWA



Ingredients:   
Flour
Sugar
Baking powder
Cheese
Cooking oil
Dinuguan

Directions:
Combine sugar, cooking oil, baking powder, and flour in a bowl. Add water and mix. Use a ketchup container to easily transfer the mixture into the mold. Pour the mixture into each mold, enough to fill half of the container.  Add a layer of dinuguan, then fill the rest of the container with the mixture. Top with cheese and salted egg for flavor. Place inside a steamer.

After 20 minutes, the putopaos are ready for serving.

Cost: P240/set of 30 pieces

—Donna Allanigue/CM, GMA News


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