By Margaux Salcedo, Contributor
Philippine Daily Inquirer
Posted date: November 02, 2008
Posted date: November 02, 2008
..... In Iloilo, they use chicken blood instead. Ilongga chef Pauline Gorriceta-Banusing shares that they use native chicken, which Iloilo is best known for, then serve it with puto manapla, also a white, bite-sized starchy puto. The color of this dinuguan version is on the brownish side instead of black, and the texture is much thinner because chicken blood is not as thick as pork blood. Chef Pauline theorizes, “I think our being a ‘manokan city’ explains why we do chicken dinuguan instead of pork.”
Speaking of chicken, I remember a relative, who owns a poultry, always cook chicken dinuguan whenever they have an "ihaw" (Ilonggo term for "katay"). That was really good and unforgettable (proven by this this post). Very light since they are made entirely of, what else, but chicken. Blood, meat, entrails, whatever....
Finally, I was able to go find time for Biscocho Haus' dinuguan.
And I do regret that I waited too long since it was really good. Just like what I wanted, black and sour. For the purpose of making it look and feel very pinoy, I partnered it with puto manapla, though I could easily have devoured it with 5 cups of rice.