Beef Dinuguan

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar The term dinuguan comes from the Filipino word dugo meaning "blood". Beef dinuguan is same procedure to pork dinuguan. 

Here is my own version of dinuguan. 

Wash the meat or kidneys, intestines, ears,  and heart very well and boiled it with lemon grass to get rid of the odor for 30 minutes more or less. Wash again and slice it into thin or your desire sizes. Heat the frying pan and pour it with 3 tbspn cooking oil. Sauté garlic until brown add onion, ginger, red bell pepper, sliced meat and lemon grass for 20 minutes more or less with occasional stirring. Add vinegar, soy sauce, msg, black pepper powder, chile pepper, salt to taste and mixed it well.  Put the fresh strained blood with continue stirring until it becomes sticky. And served while it is hot.

What is a good food to eat before bed?

Good nighttime nutrition is important to help your body rebuild damaged muscle tissue. Eating the right foods before you go to sleep will give your body the nutrients it needs to recover from intense workouts and help get you in better shape. Eating the wrong foods will lead to an increase your body fat temperature percentage.

Sauteed Vegetables with Pork

Ingredients:

1/4 kilo of pork

1 onion/ minced

1  tomato/ minced

1 garlic/ minced

3 tbsp soy sauce

1/2 tspn black pepper powder

1 tbsp monosodium glutamate

1 sayote (christophine)

1 bundle of string beans

1/4 squash

3 tbsp oil

Procedure

Separate the fat meat from the lean meat. Cook the fat meat first until brownish. Then pour with 2 tsp cooking oil and saute it with garlic, onion, tomato, pepper and lean meat. Cover it for 3 mins. Then add the string beans and cover the pan for about a minute. Add the squash and sayote. Mix it with 2 tbsp soy sauce and cover the pan again for about 1 minute, Add 1/2 cup of warm water and let it boil until vegetables are tender. Do not overcook. Add salt to taste and MSG. Serve while it is hot. 

Kangkong – Never Out Of Season

Any dish using kangkong should be popular these days, as the water-loving vegetable is the only one in abundance at public markets; all other vegetables from the lowlands and the mountains have been damaged by typhoons and the habagat rains.

3 TYPES FOR ALL SEASONS – Kangkong grows almost everywhere, and this is evident in the three distinct types sold in the Philippines.