There has been an abrupt silence in my blogsphere. It is not because of my perennial indolence nor my blogging mood that picks up from time to time to be blamed for this. It is also not because that we are still enjoying a warm sunny weather here in the South that pushed me into quasi-hiatus. No nope, I was not sunbathing reading my favorite novel all this time.
I hope that was really the case, but no. My daughter was sick for a week. I think this is hardest part of being a parent. When you see them suffer and all you can do is to force them to take their medicine against their will. Every medication time is a non-stop wrestling, a pinch in parents' hearts and liters of tears from the little one.
She's doing great now and so are the parents. It is true indeed that on trying times like this we could seek comfort from our favorite dishes. It's been a decade seen I tasted a bowl of dinuguan (pork blood stew) one of my auntie's speciality. My version was still far from her but every spoonful of it was a bed of roses.
I am sending this to Laura of Spiced Life for her October Family Recipes, blog event. You have until October 31st to send in your best family recipes. I added up some of our latest Sunday promenade in the woods.
Dinuguan "Pork Blood Stew"
This Filipino dish normally uses pork innards and fresh pork blood. My version used only pork and Boudin Noir (pork blood sausage) we could find easily in French butcher shops.
half a kilo of pork tender part cut in small cubes
2 Boudin Noir (pork blood sausage)
2 garlic pounded
1 onion sliced
1 teaspoon of grated ginger
2 tablespoons of olive oil
2 tablespoons of apple vinegar (you can use any type of light vinegar)
half a cup of pork broth
In a casserole, sauté garlic, onion and ginger with olive oil. Add you pork. Continue stirring until the pork has changed color. Peel your boudin noir, smash it with fork and add it in your casserole. Continue stirring. Pour your pork broth and let it simmer for fifteen minutes. Before turning off the fire, add your vinegar, pepper and salt to taste.
I hope that was really the case, but no. My daughter was sick for a week. I think this is hardest part of being a parent. When you see them suffer and all you can do is to force them to take their medicine against their will. Every medication time is a non-stop wrestling, a pinch in parents' hearts and liters of tears from the little one.
She's doing great now and so are the parents. It is true indeed that on trying times like this we could seek comfort from our favorite dishes. It's been a decade seen I tasted a bowl of dinuguan (pork blood stew) one of my auntie's speciality. My version was still far from her but every spoonful of it was a bed of roses.
I am sending this to Laura of Spiced Life for her October Family Recipes, blog event. You have until October 31st to send in your best family recipes. I added up some of our latest Sunday promenade in the woods.
Dinuguan "Pork Blood Stew"
This Filipino dish normally uses pork innards and fresh pork blood. My version used only pork and Boudin Noir (pork blood sausage) we could find easily in French butcher shops.
half a kilo of pork tender part cut in small cubes
2 Boudin Noir (pork blood sausage)
2 garlic pounded
1 onion sliced
1 teaspoon of grated ginger
2 tablespoons of olive oil
2 tablespoons of apple vinegar (you can use any type of light vinegar)
half a cup of pork broth
In a casserole, sauté garlic, onion and ginger with olive oil. Add you pork. Continue stirring until the pork has changed color. Peel your boudin noir, smash it with fork and add it in your casserole. Continue stirring. Pour your pork broth and let it simmer for fifteen minutes. Before turning off the fire, add your vinegar, pepper and salt to taste.
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