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Dinuguan Dreaming | Philstar.com
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Food and Leisure

Dinuguan Dreaming

BY GOLLY, BON! - Golly Bon and Bon Farolan-Gutierrez -
My husband loves to eat dinuguan, but we haven’t concocted nor found the right recipe that tastes really good. We’re in California and are tired of driving half an hour to Cerritos where the better Filipino restaurants are located. Do you have a recipe for dinuguan that we can try at home? I’ve tried most of the recipes from your columns and they’re good. I’ll be doing the yema balls recipe for my kids this week. – Carlos & Pam, California, USA

Sorry, we can’t e-mail recipes to all members because there are too many requests to fill. We’ll try to add more to our website as soon as possible.

Here’s a recipe for dinuguan that you might want to try. However, you’ll have to go that extra mile to look for pork blood in an Asian food store.

Start by pressure-cooking a kilo of pork cutlets and 1/2 kilo of pork liver in just enough water to cover the meat. Once tender, drain and set aside the broth.

Combine four cups of pork blood and a half-cup of vinegar; set aside.

In a skillet, with 1/3 cup of cooking oil, brown a large, minced garlic and two, medium-sized, roughly chopped onions. Add the pork and liver to brown as well.

Add a half-cup of vinegar and do not stir until the mixture begins to boil. Once boiling, add the reserved pork broth, pork blood-and-vinegar mixture, and a couple of bay leaves. Season with a teaspoon of salt, 1/2 teaspoon each of black pepper and sugar, and two long, green chili peppers. Stir constantly to prevent the food from sticking to the bottom.

You can thicken your dinuguan with a cup of coconut milk, if you like that gata flavor.

Happy Pinoy cooking!
* * *
Making Polvoron in Australia
Can you please give me a recipe for polvoron? My sister, who lives in Australia, is asking me for it and I can’t find any from my searches. – Eugene G. Sunio

Polvoron
, the dry, powdery delicacy that we often dare our friends to eat as they whistle, is made simply from flour, powdered milk, sugar, and melted butter. Sometimes, crushed peanuts can be added, if you like a nutty flavor.

Two cups of flour must first be toasted until it becomes very light brown in color. Once toasted, combine this with a cup each of powdered milk and sugar. Pour in 1/2 cup of melted butter and shape the powdery batter into individual molds.

Each polvoron is traditionally wrapped in colorful, Japanese tissue paper with the sides cut and frilled.
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Free Healthy Living Seminars
I would like to inform your readers that daily seminars are being conducted regarding the natural way of healing. The many miracles of apple cider vinegar, non-toxic diets, body purification, building vital body forces to overcome pains, aches and sicknesses, improving, maintaining and extending life to 120 years are discussed in these meetings. Other topics include Alzheimer’s, senility, asthma, bronchitis, TB, arthritis, rheumatism, bad cholesterol, gout, uric acid, diabetes, goiter, high acidity, kidney stones, gall bladder stones, high blood pressure, strokes, skin allergies, psoriasis, scabies (galis) and bad breath.

I also know of an herbal kuchay drink that can dissolve or flush out toxins from the kidney and gall bladder. The drink will also help clean the liver, pancreas and bloodstream of excess sugar.

There is no catch. Although you would have to purchase apple cider vinegar and kuchay leaves, the seminar is absolutely free.

I hope that many of your readers will take this opportunity to drop by my office or call 749-37-73 to 79 as I have already helped many people regain their health. My sincere thanks. – Lorenzo G. Chingcuanco, 38 Macopa St., LGC Bldg., Banawe, Quezon City


Thanks, Lorenzo! Your help in offering these free natural health seminars is generous. We hope that our readers do contact you to obtain more information on staying healthy and living longer, more productive lives.
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We want more, By Golly!
I really enjoy reading your column. I get good recipes and tips for almost everything. So, I hope you won’t even think of leaving the Philippine STAR. Congratulations again and more power to you.

P.S. I wrote you once before, when I was still in the Philippines, about the tantsa-tantsa recipe for sans rival, and I look forward to reading more of your great recipes and practical tips. –Salve G. Avellana, Chicago, USA


Nope, we’re still here and do enjoy receiving letters from our dear readers from practically all around the world! Although the bulk of letters has been so overwhelming, we’ve been trying to keep our website up-to-date and answer as many letters as possible for publication in the Philippine STAR. Sometimes, it seems almost impossible, but eventually we are able to come up for air and manage to catch up somehow. Thanks again for staying tuned and reading By Golly!
* * *
Cool home tips @ http://www.whollymollytips.com/tips.htm. Easy recipes @ http://www.whollymollytips.com/Recipe_Cache.htm. E-mail your queries to ask@whollymollytips.com.

vuukle comment

BY GOLLY

CENTER

EUGENE G

FREE HEALTHY LIVING SEMINARS

HAPPY PINOY

LORENZO G

MACOPA ST.

POLVORON

PORK

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