Tuesday, September 15, 2009


Pinoys are known for the exotic food that we serve whenever we have special gatherings and even during ordinary meals..

Below is so far the best recipe of Dinuguan I have tasted... I think I should marry a Kapampangan for this.. hahaha...

Dinuguan (Blood Stew) Pampanga Style

3 lbs. pork shoulder or butt roast, diced
1 pc pork heart, boiled then diced
1 lb. beef tripe, cooked and diced
100 gms. pork liver, diced 1 cup vinegar
2 tbsps cooking oil
3 cloves garlic, minced
1 onion, minced
2 cups broth
1-1/2 cups pig or cow blood
4 pcs. long green hot pepper
salt & pepper
(extra) green chili

A good size sautee pan.
garlic and onion in cooking oil. add diced pork, heart, and tripe.
bring to a boil and simmer until tender. then
when meat is tender, add vinegar, broth, and hot peppers and bring to a boil. add salt and pepper to taste.
add pork blood stirring continuously until thick. Simmer for 5 minutes. adjust seasonings.

Anyway, here is how we usually do it...A family Recipe...and we call it here in Cagayan de Oro and Northern Mindanao as  SAMPAYNA


1 cup cut pork’s small intestines,(cleaned, boiled and cut crosswise, 1 cm. Lengths)
1 cup cut pork’s lung, (cleaned, boiled and cut into small cubes)
2 tablespoons cooking fat
1 teaspoon crushed garlic
2 teaspoons sliced onion
1 teaspoons sliced ginger
2 tablespoons cubed green and red bell peppers
1/2 cup cut pork liver, (cubes)
vinegar mixed with pork’s blood (with lemon grass dipped in it)
2-1/2 teaspoons salt

How to make sampayna:
  • In a carajay, place all the intestines, liver, lungs and all other internal organs that may be used, over low heat until they produce oil and eventually cooked and becomes a little crispy...cool and cut into desired sizes.. set aside
  •  In a large sauce pan, saute garlic, bell pepper, ginger and onions add internal organs..
  • Add well-mixed vinegar-blood mixture, including the dipped lemon grass and bring to a boil without stirring for about 15 minutes. Add salt, stir. Cook 5 minutes longer. Remove lemon grass... 
  • Serve hot. Six servings.

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