I asked my mom to buy me chicken blood. I want to eat inihaw na dugo but I don’t want to buy from street vendors. I want to grill my own blood barbecue.
Chicken blood is preferred for grilling purposes because its texture is the firmest among others.
Pre-cooked chicken blood can be bought from dressed chicken vendors. All you need to do is cut it do desired sizes and prick it through a barbecue stick. Take care not to break blood slices.
Grill the blood barbecue over charcoal stove for 5 to 30 minutes. High temperatures hasten cooking time. Brush with mixture of cooking oil, ketchup and soy sauce. I also add oysters sauce and chili sauce.
I prefer a slow grilling over low temperature charcoal stove. It allows greater absorption of sauce and development of flavors.
Trivia : Is Blood Dirty, Not Safe To Eat?
I have been thinking about this question for a long time. Is blood safe to eat or Is blood dirty? I will not include explanation about religious belief. Its all about scientific explanations.
Animal blood has become one of the popular street food, the inihaw na dugo. It would be dirty if the process of animal slaughter is unsanitary, including the preparation and cooking.
Let assume that all processes are done in the cleanest way possible. Can we assume that blood is not dirty and safe to it?
What is blood anyway? It is similar to vehicle, carrying passengers from point to point. Blood as a transporter carries different substance through out the body. Blood might really be dirty depending upon the situation or their function:
1) It distribute oxygen to all tissues.
2) Take out carbon dioxide away.
3) Distributes nutrients to all body parts.
4) Take out all harmful substances or unwanted materials.
5) Fight infections and tissue repair (e.g. blood clotting)
The blood might really be dirty when it is doing function number “4” – taking out all harmful substances or unwanted materials. The hard part – we cannot separate blood according to five functions mentioned.
Is blood of some animals cleaner than others? It might be. Cows and goats only feed on clean grass. Grasses has almost no waste substances so their blood will carry less. Other animals feeding on decaying creatures could have a really dirty blood. The same is true for animals grown on commercial feeds.
update as of June 2018
Got another set of coagulated blood to try the marinade as suggested. However, before commencing, our good neighboor and sister-in-law gave another good recommendation. Cook the blood as adobo before grilling. This will allow flavors to sip in, in a short span of time. For only about 15 to 30 minutes. Vinegar maybe included but it should be last. It has undesirable toughening effect when added first.
Over the course, we decided adding clear cola and boiled it to dryness. It fend off the undesirable smell (malansa) to acceptable level. I think, it is enough. Grilling will improve it further. Or, maybe, we can do more. I set aside some and soaked it in our favorite sweet and sour sauce. I put it inside refrigerator and will wait for at least eight hours. I am hoping more flavor will sip in.
Vinegar has the same toughening effect for sitaw. Perhaps, other vegetables too. For cooking sitaw (string beans), make sure the desired softness is attained before vinegar is added. Else, softening is hard to achieved.
Inihaw na Dugo/Betamax. I think it was coined based on shape and color similarity to betamax cassette. It is delicious and popular street food. However, its good flavor is only superficial. The boring dry and bland taste reveal after few chews.
Before, public market vendors were selling this as fresh red blood. Hardening it was buyer’s responsibility. Used to be my mom’s favorite buy. Hardening was done by dropping it in boiling brine water. Then, the coagulated items were chopped and mixed with tinola. I never liked it. It was flat and dry. Beyond compare with native chicken meat.
The adobong dugo never reached the grilling station. We ate them all during lunch and dinner. The part I stored in fridge exhibited better flavor. Perhaps it is going to suffer the same faith.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.