Hot cocoa-tinged dinuguan with steamed cakes is sunshine on a rainy day. I discovered dinuguan at puto in Laoag at Mang Inasal. Though the puto is not the rice cake I imagined, it is a steal at 49 pesos. Cooked with suka (vinegar) and topped with siling haba (finger chili), the blood stew satisfies my hunger for the Tagalog dinuguan.
Not just for vampires, other countries have black pudding, haggis, blood pancakes and what else? I have to thank my mom for teaching me to eat chocolate meat with pig’s blood and innards. She would bring me to Manila and we would have our little food adventures in Divisoria and Central Market. Besides the tastes of my first halo-halo in all the colors of the rainbow and thick, peanutty ox tail kare-kare, I still vividly remember the taste of traditional dinuguan and puto made with authentic rice flour. When I was bigger, we would have it at Goldilocks before buying mamon and brazo de Mercedes.
Connected by blood, in Ilocos, among the several modifications to the time-honored dinardaraan (the Ilocano relative of dinuguan) which is a dish with a noticeable thicker blood gravy, is the crispy dinardaraan of the late Ms. Ascella Krista Madamba-Dawang of Dawang’s Place.
And the modern crispy dinardaran on a bed of bihon noodles of Eagle’s Nest.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012