[Warning: Images of chicken giblet/entrails and blood may be disturbing and/or unsavory to some. Please view with discretion.]
We were done with the adobo and the lauya, and here with the specially set aside ingredients from the kamanokan we butchered, we're going to cook another authentic and unique Ilokano dish made out of a kamanokan: dinardaraan!
A chicken dinardaraan is not a common dish in that mostly, a chicken is usually intended to be cooked into a tinola or lauya, adobo, grilled/barbecued, or with curry or coconut milk. And for Ilokanos, the chicken blood is a delicious add-on in a lauya, coagulated with glutinous rice, it enhances the flavor of the broth. And the more usual way to prepare a chicken dinardaraan (also called sapsapuriket) is to cook it dry, not soupy, with lots of chili and garlic and black peppers, hot and spicy, intended as a special pulotan.
But here, I am about to cook a nadigo (soupy) a dinadaraan, simply because I just want to enjoy its savory soup, and so that I have a plenty of dinardaraan to enjoy (a dry dinardaraan with the giblet of only one chicken is just a handful but having it as a soup is filling enough).
And of course, the dara (blood). I added a little vinegar into it to prevent coagulation and for an added bit of sourness later into the dinardaraan:
Cut the giblet into small pieces; set aside the apro and the ukel-ukel. Prepare the laya, lasona and bawang:
And here, it's ready...
Sauté the bawang, lasona and the laya until brown/caramelized:
Add the cut chicken giblet and stir fry it quickly in high heat. Add salt or patis (or bugguong if you prefer) to taste (and optionally, umami or those ginisa flavoring mixes). Add cracked black peppers, too, of course:
Don't overcook the chicken, taste it to see if it's partially done. Pour in the blood at this juncture:
Stir fry it and mix the blood evenly:
Add some water and simmer. Add some little vinegar if you prefer a sour soup. In this particular dinardaraan, it's somewhat sour because of the vinegar I added into the blood to prevent coagulation:
And it's done. And oh, by the way, I added sili nga aruy-oy (capsicum annuum, siling haba, finger chili) to make this dinardaraan a traditional one with sili:
The soup is so delicious, specially so when I mashed the boiled chicken testicles into the broth it resembled the tasty and sensuous "soup no. 5" (bull's penis and testicle soup):
Spice it more with chili powder or cayenne pepper or with chili fermented in vinegar for that amazing kick!
More about kamanokan:
We were done with the adobo and the lauya, and here with the specially set aside ingredients from the kamanokan we butchered, we're going to cook another authentic and unique Ilokano dish made out of a kamanokan: dinardaraan!
A chicken dinardaraan is not a common dish in that mostly, a chicken is usually intended to be cooked into a tinola or lauya, adobo, grilled/barbecued, or with curry or coconut milk. And for Ilokanos, the chicken blood is a delicious add-on in a lauya, coagulated with glutinous rice, it enhances the flavor of the broth. And the more usual way to prepare a chicken dinardaraan (also called sapsapuriket) is to cook it dry, not soupy, with lots of chili and garlic and black peppers, hot and spicy, intended as a special pulotan.
But here, I am about to cook a nadigo (soupy) a dinadaraan, simply because I just want to enjoy its savory soup, and so that I have a plenty of dinardaraan to enjoy (a dry dinardaraan with the giblet of only one chicken is just a handful but having it as a soup is filling enough).
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| Nadigo a dinardaraan a kamanokan. |
This is chicken giblet I prepared for the dinardaraan: batikuleng (gizzard), dalem (liver), puso (heart), bara (lungs), some silet or bagis (intestines). I also included the chicken's ukel-ukel (testicles, this is a kawitan, a rooster) to add more "nanam" to the dish:
And here, it's ready...
Don't overcook the chicken, taste it to see if it's partially done. Pour in the blood at this juncture:
The soup is so delicious, specially so when I mashed the boiled chicken testicles into the broth it resembled the tasty and sensuous "soup no. 5" (bull's penis and testicle soup):
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More about kamanokan:
- panangisagana iti mailuto a kamanokan, native chicken preparation
- lauya/tinola a kamanokan
- "native" chicken adobo
- pinapaitan a kamanokan, "native" chicken bitter soup
Đơn vị vận chuyển gửi hàng từ việt nam sang Hoa Kỳ
ReplyDeleteCông ty vận chuyển gửi hàng từ việt nam sang Lôn-đôn chi phí rẻ
Đơn vị ship nhanh hàng hóa từ việt nam sang thái lan chi phí thấp
What you're saying is completely true. I know that everybody must say the same thing, but I just think that you put it in a way that everyone can understand. I'm sure you'll reach so many people with what you've got to say.
ReplyDeleteEverything you said in this post is alien to Westeners (I live in Europe, by the way). Live chickens for sale for food purposes are unthinkable here in Europe, and native chickens are inexistent, not even in European villages. We've different breeds of chickens here. All the process of preparing this dish is quite tricky to me., besides chicken blood is NEVER sold in public markets, but pig's blood is sold only because there more and more Philippinos are migrating to Europe. Pig's blood has recently been introduced in stalls within the European public markets.
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Ross Galán, Ph D
NLP Spiritual Life Coach
E-mail: unicoross@hotmail.com