It’s payday, the perfect time to treat ourselves, especially with the ever-changing weather in the Philippines. For fans of traditional Pinoy desserts , there’s now a new twist to enjoy your puto bumbong . Carmina ordered’ Wendy's Philippines ’ latest offering—the Putobumbong Frosty —available in two sizes: 6oz for 87.85 pesos ($1.49) or a tub for 125.35 pesos ($2.12). She opted for the tub, skipping the smaller size entirely. The classic puto bumbong, made from purple sticky rice with grated cheese and latik sauce , gets an upgrade in Wendy’s version, which adds leche flan , rice crispies, and creamy vanilla frosty. A sweet treat perfect for those with a sweet tooth. Carmina preferred it served separately, as the puto bumbong is hard and chewy to eat. I guess I’m just used to having it without ice cream. That’s just my preference—others might enjoy it as it is. NOT SPONSORED. Check out my channel where you can find my videos at Carmina Lifestyle YouTube Channel ...
One day my mom and I went to the grocery store in California where I grew up, she had shopped at Magat an Asian Grocery Store in Union City and my mom decided to buy the ingredients of the dinuguan.
My mom began cooking the dinuguan in the kitchen as I was watching her cook the dish, I saw my mom pour something that look like blood. I questioned my mom what was that she was pouring, and she said it was pork blood.
Ever since I saw the pork blood, she had poured into the dish I had told my mom you are a vampire and ever since that moment I never went back to eat it until I grew older.
During the time I had celebrated my birthday, and I had friends come over at my house my mom would cook dinuguan as one of the main dishes and during that time we had called it chocolate meat. My friend loves my mom's cooking and ask me what it was made of, and I lied it was made of chocolate.
Later my friend asked again for the recipe and wanted their mom to also make it for them that is when I had to inform my friends it was made of pork blood.
Dinuguan is often eaten with puto (steam rice cake) or rice.
Dinuguan Recipe
Ingredients:
- 2 Kilo - Pork Belly or Pork Shoulder (cubed)
- 1 1/2 Cup - Pork Blood
- 2 - Knorr Pork Cube
- 2 - Pieces Long Green Pepper
- 2 - Onion (chopped)
- 6 - Cloves Garlic (chopped)
- 1 Tbsp - Ginger
- 1 Tbsp - Patis (fish sauce)
- 1 Tbsp - Brown Sugar
- 1 Cup - Water
- 1 Cup - Vinegar
- 4 Pieces - Dried Bay Leaves
- Cooking Oil
- Salt to taste
- Black Pepper to taste
Cooking Instructions:
- In a pot pour small amount of cooking oil when hot add garlic, onion and ginger to sauté add pork, patis, water until it boils add bay leaves and vinegar cook for 5 minutes.
- Add pork cubes and brown sugar stir until it gets dissolved add water if needed once water gets low from the heat while cooking adds long green pepper and add pour pork blood stir cook for 20 minutes cover with a lid in low heat.
- Season with salt and black pepper to your taste and let it cook for 10 minutes until sauce begins to thicken.
- It is ready to serve in a serving bowl when hot.
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