I almost did not make it in the workshop because hubby and I had our blood tests and his annual physical exam. Though I was very tired that afternoon, what caught my interest was Ms. Besa's passion to relive Filipino cooking techniques, such as the use of the palayok, bamboo and banana leaves.
There was no cooking session, but the event concluded with a tasting feast of simple Filipino vegetables and seafood with an assortment of condiments and fermented foods, such as burong isda and atcharang kamias.
I went home with a full stomach but felt the urge to look into my family's heirloom recipe for TIDTAD or the Kapampangan's version of dinuguan. Whenever we go home to Sta. Rita, it's always what I request from my lola. Somehow, tidtad reminds me of my childhood, having spent the first 8 years of my life in Pampanga. I have tried tidtad in restaurants, but my lola's version will always be my favorite. She used the palayok and the classic lutuan with panggatong. Never the stove with gas.
I got this recipe from my aunt, who does a version which is almost close to that of my Lola Flor and Lola Maring. When my cholesterol level is back to normal, I will ask my mom to cook tidtad with me.
TIDTAD NI LOLA
1. I-adobo ang liempo meat, garlic, pepper, salt, bayleaf, and vinegar using a stock pot. Let it boil and then set aside.
2. Saute garlic, onion and the inadobong meat. Just let it boil, adding a little water.
3. Add cubed blood of pork. Start mixing once it boils again.
4. If there are remaining pork's blood, strain to break it into small pieces. Add into the pot.
5. Add vetsin and patis to taste.
Yet to do this on my own. But I'm really inspired. Tidtad is my comfort food. If I do this really well, my late lolas will be very very proud.
