Dinuguan and puto
In the Philippines, dinuguan and puto are two staple foods that are frequently eaten together. Puto is a steamed rice cake that is commonly served as an accompaniment to dinuguan, a flavorful stew made with swine blood, meat, and innards.
Dinuguan, also called “blood stew,” is a Filipino specialty consisting of pork meat and organs including the heart, liver, and intestines, simmered with pig’s blood and a variety of spices and seasonings. Most commonly, it is prepared with garlic, onions, ginger, and fish sauce or salt. Steaming hot rice is a common accompaniment to dinuguan.
But puto is a classic rice cake in the Philippines, and it’s produced by steaming sticky rice flour in little molds. It’s a common accompaniment to savory foods like Dinuguan and is seasoned with coconut milk, sugar, and other components.
The puto acts as a neutral partner to the rich and savory flavors of the dinuguan, making the two a common component of traditional Filipino meals. The combination of the sweet and fluffy puto with the savory blood stew is a taste sensation in and of itself.
In conclusion, puto and dinuguan are two staples of Filipino cuisine that are typically served together. Puto is a steamed rice cake commonly eaten as an accompaniment to dinuguan, a flavorful stew made with swine blood, meat, and innards. Pairing the hearty blood stew with the light and airy puto produces a flavor profile of its own. In the Philippines, it is a common tradition to prepare and share this dish at celebrations and family get-togethers.
Want to learn another Filipino food? Here’s the next blog > Empanada de kaliskis
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