00:01It's good to know that there are a lot of people who don't eat it.
00:06There are a lot of people who don't eat it.
00:11They don't eat it.
00:16But there are a lot of people who don't eat it.
00:22There are a lot of people who don't eat it.
00:25But there are a lot of people who don't eat it.
00:36They don't eat it.
00:38They don't eat it.
00:52It's more of protein, water and minerals.
00:56Most of the time,
00:57inisip siya ng tao, fatty siya.
01:00But to a certain extent,
01:02pag pinagbasihan natin sa FNRI,
01:04sa food composition table,
01:06may kita niyo doon na ang pork blood mismo
01:08mababa yung fat content.
01:09It's more of protein and high minerals
01:14tulad ng calcium at saka ng iron.
01:22Ang dinuguan, madalas na inuulam sa kanin.
01:26Pero si Chef Jaja naisipang pagsamahin ito
01:29sa iisang putahe lang.
01:31Ang Filipino-Spanish fusion dish na ito,
01:34dinuguan paella.
01:39Igigisa ang bawang at sibuya sa paellera.
01:44Puro laman ang gagamitin natin dito.
01:47Dito sabi naka-base ng dinuguan paella.
01:51Laman.
01:53At saka medyo namamask mo yung laman loob
01:56when you make it crunchy.
01:58Diba?
01:58Well, siyempre, since tigabalayan ako,
02:01instead, ang pang ginagamit ko kasi patis.
02:04Patis.
02:05Para pampalasa na talaga.
02:08Lagay na natin yung rice.
02:11Yung bigan.
02:13Ano ito? Regular rice lang ito.
02:15Oo, regular rice lang.
02:16So, now.
02:17Lagyan ko lang ng mga...
02:20Hindi lahat.
02:21Suka.
02:21Oo, a little bit muna.
02:23Para lang kung ano the rice.
02:29So, habang hinahayaan natin maluto yung ating kanin,
02:32i-prepare natin ngayon yung toppings.
02:34At ang toppings nitong paella na ito ay lamang loob.
02:37Yes, lamang loob.
02:38Oo, oo, oo.
02:39We can put the blood na.
02:41So, para meron din more time,
02:44makook din yung blood with the rice.
02:47Okay, okay, okay.
02:52I'll add salt.
02:55Ito na yun.
02:56Kumbaga sa paella,
02:58ito na yung sinasabing.
02:59Kailangan na pa-flat na siya.
03:00Pag nainin na ang kanin,
03:02pwede nang ilagay ang toppings na
03:04sili, crispy pork,
03:06at chicharong bituka.
03:07There you have it.
03:09Dinuguan paella.
03:15Mmm, crunchy ah.
03:17Parang naging mas subtle yung flavor ng dinuguan.
03:20Di ba?
03:21Hindi na siya kasing asim na asim.
03:25Pwede pwede ito para dun sa mga ano,
03:27sa mga first time eaters ng dinuguan
03:31na hindi nila kaya yung dinuguan na as-is na dugo,
03:35yung ganyan, tapos stool lang siya.
03:37Ito talagang medyo nan-neutralize na nung rice.
03:41Di ba?
03:41Blanca.
03:55Altyazoo yung.
04:05We've always tried it.
04:05You
Comments