anyway, we had two great surprises this morning by way of two live chickens given to us by my cousin who raised them in his backyard. so they were made into tinola for lunch and asado for dinner. since chicken (like the rest of the animal products we eat, unless we’re a circus act) have to be killed in order to be ready for cooking, our maid did so the traditional way — that is by bleeding it. since we grew up in a culture of practicality (brought about by need), even the blood is not wasted by collecting it in a plate with uncooked rice.
the blood mixture is then left for around 30 minutes for it to clot, forming a blood cake. the cake is then sliced into smaller pieces and then included in the cooking broth. together with the gizzard, the liver, the neck and other giblets, the cooked blood is one of the sought-after items in the soup dish. i’m sure you’ve had this before, right?