Dinuguan: Difference between revisions
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| caption = A bowl of ''dinuguan'' and a plate of ''puto''. |
| caption = A bowl of ''dinuguan'' and a plate of ''puto''. |
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| country = [[ |
| country = [[| main_ingredient = Pork, pig's blood, vinegar, [[fish sauce]], [[garlic]], [[siling mahaba]] |
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| course = [[Main course]] |
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| served = Hot |
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| main_ingredient = Pork, pig's blood, vinegar, [[fish sauce]], [[garlic]], [[siling mahaba]] |
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is made of big juicey wang |
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'''''Dinuguan''''' (also called ''dinardaraan'' in [[Ilocano language|Ilocano]], ''tid-tad'' in [[Pampanga]], ''sinunggaok'' or ''champene'' in [[Batangas]], and ''sampayna'' or ''champayna'' in [[Northern Mindanao]]. Possible [[English language|English]] translations include '''pork blood stew''', '''blood pudding stew''', and '''chocolate meat''')<ref name="ign">{{cite book|author=Emily Ignacio|title =Building diaspora: Filipino community formation on the Internet|publisher =Rutgers University Press|year =2005|url=http://books.google.com/books?id=R-I52mGEZ6UC&pg=PA125&dq=dinuguan&hl=en&ei=iMWuTar2IofuuAPD0PyPDw&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDoQ6AEwAw#v=onepage&q=dinuguan&f=false|isbn =9780813535142}}</ref> is a [[Philippines|Filipino]] [[Basic taste#Savouriness|savory]] [[stew]] of [[Blood as food|blood]], meat, and [[offal]] (typically stomach, intestines, ears, heart and snout) [[Simmering|simmered]] in a rich, spicy dark [[gravy]] of pig blood, garlic, chili (most often ''[[siling mahaba]]''), and vinegar.<ref name="cui">{{cite book|author=Margarita Marquis|title =La Cuisine des Philippines |publisher =Editions Publibook|language=French|year =2007|url=http://books.google.com/books?id=L0bmbwW_DLUC&pg=PA65&dq=dinuguan&hl=en&ei=iMWuTar2IofuuAPD0PyPDw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CDUQ6AEwAg#v=onepage&q=dinuguan&f=false|isbn =9782748335064}}</ref> The term ''dinuguan'' comes from the [[Filipino language|Filipino]] word ''dugo'' meaning "blood". |
'''''Dinuguan''''' (also called ''dinardaraan'' in [[Ilocano language|Ilocano]], ''tid-tad'' in [[Pampanga]], ''sinunggaok'' or ''champene'' in [[Batangas]], and ''sampayna'' or ''champayna'' in [[Northern Mindanao]]. Possible [[English language|English]] translations include '''pork blood stew''', '''blood pudding stew''', and '''chocolate meat''')<ref name="ign">{{cite book|author=Emily Ignacio|title =Building diaspora: Filipino community formation on the Internet|publisher =Rutgers University Press|year =2005|url=http://books.google.com/books?id=R-I52mGEZ6UC&pg=PA125&dq=dinuguan&hl=en&ei=iMWuTar2IofuuAPD0PyPDw&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDoQ6AEwAw#v=onepage&q=dinuguan&f=false|isbn =9780813535142}}</ref> is a [[Philippines|Filipino]] [[Basic taste#Savouriness|savory]] [[stew]] of [[Blood as food|blood]], meat, and [[offal]] (typically stomach, intestines, ears, heart and snout) [[Simmering|simmered]] in a rich, spicy dark [[gravy]] of pig blood, garlic, chili (most often ''[[siling mahaba]]''), and vinegar.<ref name="cui">{{cite book|author=Margarita Marquis|title =La Cuisine des Philippines |publisher =Editions Publibook|language=French|year =2007|url=http://books.google.com/books?id=L0bmbwW_DLUC&pg=PA65&dq=dinuguan&hl=en&ei=iMWuTar2IofuuAPD0PyPDw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CDUQ6AEwAg#v=onepage&q=dinuguan&f=false|isbn =9782748335064}}</ref> The term ''dinuguan'' comes from the [[Filipino language|Filipino]] word ''dugo'' meaning "blood". |
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Revision as of 22:21, 20 April 2011
{{Infobox Prepared Food | name = Dinuguan
| image =
| caption = A bowl of dinuguan and a plate of puto. | alternate_name = | country = [[| main_ingredient = Pork, pig's blood, vinegar, fish sauce, garlic, siling mahaba | variations = | calories = | other = }} is made of big juicey wang
Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, sinunggaok or champene in Batangas, and sampayna or champayna in Northern Mindanao. Possible English translations include pork blood stew, blood pudding stew, and chocolate meat)[1] is a Filipino savory stew of blood, meat, and offal (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.[2] The term dinuguan comes from the Filipino word dugo meaning "blood".
It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form.[3] It is perhaps closer in appearance and preparation to the Polish soup Czernina or even ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.
Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinunggaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan').[3][4] Dinuguan is usually served with white rice or a Philippine rice cake called puto.[3]
See also
References
- ^ Emily Ignacio (2005). Building diaspora: Filipino community formation on the Internet. Rutgers University Press. ISBN 9780813535142.
- ^ Margarita Marquis (2007). La Cuisine des Philippines (in French). Editions Publibook. ISBN 9782748335064.
- ^ a b c Alan Davidson & Tom Jaine (2006). The Oxford companion to food. Oxford University Press. ISBN 9780192806819.
- ^ "Dinuguan a la Ate Angelina". MarketManila. July 26, 2006.
