One Friday evening my friends and I decided to have dinner at Jologs at the Lucky Plaza. I find it to be a clean, cozy restaurant that serves food for value. I’ve tried their -silogs and I always recommend it to my Filipino friends who are looking for Filipino foods. That evening though, I was in the mood to try something other than silog on their menu. And since I was not keen on eating rice either, I settled on puto and diguan. I was not the least disappointed.
)
Dinuguan is traditionally made up of pork intestines cooked with pig blood (yah, to other cultures this sounds a bit ewwyy). As long as the cook knows how to clean the intestines, and the secret to remove the odor, dinuguan can be a truly delicious experience. The dinuguan I had at Jologs was not made up of intestines though, I think the meat came from the ear or face portion of the pork since it was a bit crunchy.
Puto is steamed rice cake and has a spongy and lightly fluffy texture. Some recipes put cheese on top, which is equally delicious as the plain version. For puto paired with dinuguan, I like it plain and not so sticky. This was just what I had that night.











Kulas said
nice kalay!..
philip said
The secret to cleaning the blood before cooking is to use lemon grass. It leaves a tangy aroma to it and cleans it of clots.
thedailychef said
thanks for sharing your secret bro philip! I’m sure there are many out there who are interested in cooking their own dinuguan dish
)
photographical said
photographical says : I absolutely agree with this !
Assembly said
Somehow i missed the point. Probably lost in translation
Anyway … nice blog to visit.
cheers, Assembly!