tag:blogger.com,1999:blog-6776104395943412579.post8296457182410383311..comments2024-03-06T16:22:26.402-05:00Comments on My Inner Fatty: Taiwanese 豬血糕 (Pig's blood cake)Nicholashttp://www.blogger.com/profile/16926717828829279434noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6776104395943412579.post-91470116331045513132016-05-31T20:41:14.087-04:002016-05-31T20:41:14.087-04:00I'd guess you used way too much blood. Lookin...I'd guess you used way too much blood. Looking at the English blood cake recipes, it's 1 to ratio.Anonymoushttps://www.blogger.com/profile/04289784458130922520noreply@blogger.comtag:blogger.com,1999:blog-6776104395943412579.post-45501215043123683742016-05-31T20:40:35.361-04:002016-05-31T20:40:35.361-04:00I'd guess you used way too much blood. Lookin...I'd guess you used way too much blood. Looking at the English blood cake recipes, it's 1 to ratio.Anonymoushttps://www.blogger.com/profile/04289784458130922520noreply@blogger.comtag:blogger.com,1999:blog-6776104395943412579.post-20827377378671444052012-10-07T08:55:22.142-04:002012-10-07T08:55:22.142-04:00I just tried to approximate a recipe as I couldn&#...I just tried to approximate a recipe as I couldn't find one online anywhere.<br /><br />I did a cup of risotto rice (no short grain to hand) to 2 cups of pigs blood (it can be bought dried from sausage-making supply companies, in the UK at least). Cooked in a thermomix - about 40 minutes, speed 1, at 100c.<br /><br />My assumption from the images I've seen is that the mixture must at someRichhttps://www.blogger.com/profile/10357248345434540739noreply@blogger.comtag:blogger.com,1999:blog-6776104395943412579.post-79248540722528684052010-08-20T23:01:16.313-04:002010-08-20T23:01:16.313-04:00Angus - NOOOOOOOOOOOOOOOO!!!!! That would cheapen ...<b>Angus</b> - NOOOOOOOOOOOOOOOO!!!!! That would cheapen the experience lol!Nicholashttps://www.blogger.com/profile/16926717828829279434noreply@blogger.comtag:blogger.com,1999:blog-6776104395943412579.post-72765406808184885782010-08-20T22:59:55.746-04:002010-08-20T22:59:55.746-04:00It actually sounds pretty appetizing once you hear...It actually sounds pretty appetizing once you hear what goes into it. I wonder if changing the name to something more pedestrian-friendly would make it more popular?Angushttps://www.blogger.com/profile/15954773157857941335noreply@blogger.comtag:blogger.com,1999:blog-6776104395943412579.post-64967838203808651932010-06-30T08:24:44.871-04:002010-06-30T08:24:44.871-04:00@Danny writing isn't one of my fortes, so it&#...@Danny writing isn't one of my fortes, so it's at least a little comforting that at least it's not cringe worthy :)<br /><br />As far as making it... I don't know where we'll get pig's blood en masse, but my grandmother knows how to make it. It'll be like the new Baohaus, but better, and reasonably priced!Nicholashttps://www.blogger.com/profile/16926717828829279434noreply@blogger.comtag:blogger.com,1999:blog-6776104395943412579.post-25511535190889568882010-06-27T04:42:30.727-04:002010-06-27T04:42:30.727-04:00It's similar to the Puerto Rican Morcilla (blo...It's similar to the Puerto Rican Morcilla (blood sausage) which is sausage stuffed with glutinous rice, spices and pig's blood. It's served steamed and it's freaking delicious!Ivanhttp://food.recentrunes.comnoreply@blogger.com