Today, we bring you The Red Cellar version of a traditional Filipino street food : Betamax. Playfully named after, from what we’ve gathered, the popular Sony video cassette format of similar iconic appearance. Betamax is a highly sought-after snack food, traditionally made from solid pieces of marinated, skewered and roasted chicken (or duck) blood.
The blood curd itself tends to be pretty mild in flavour and has a texture resembling that of firm tofu. What makes it decidedly shine, however, is the beautiful combinations of seasonings and spices that are first used to marinate and then garnish the final product. It’s a simple, highly nutritive snack, rich in various compounds, vitamins, and minerals, such as iron and protein. Betamax can be enjoyed as an appetiser or, as they’re fond of in the Philippines, a tasty late night bite after a night of heavy drinking.
I’ll admit it, this is a weird recipe, somewhere between ravioli, russian pelmeni and gyoza. Just…With extra blood. They are a bit time consuming to make but definitely worth the effort as they only take a couple minutes to fry. Make a big batch (double or triple the amounts in this post) and keep them in the freezer for a quick lunch.
They go wonderfully well with steamed vegetables, parsnip or celery root puree, or simply some rice.
The original recipe was found on this post by Nordic Food Lab, among a couple other brilliant blood-based dishes, be sure to check them out. For a while, this was my go to site for whenever I had extra blood left in the fridge and needed to do some cooking.
After experimenting with this recipe quite a bit, I propose here my own take on it. Make sure to check the Notes and Tips at the end of the post, because this cake is surprisingly difficult to get right.
First in a series of blood pancakes recipes. Next up will be Veriletut, savoury Finnish pancakes, with beer, buckwheat and blood as the main ingredients, followed by a chocolaty, gluten-free, protein-packed version with cocoa (with blood, of course).
This is a version of the classic buttermilk pancake including pig’s blood. They are extremely easy to put together and delicious. As I was in a hurry, mine came out a bit denser than usual, but don’t fret, you can get them pretty fluffy. Ideal for a Sunday morning breakfast or a nice afternoon snack.
Is there anything better than freshly made pasta? I don’t think so. These blood tagliatelle are rich, flavorful, and the combination of rye and blood is very well complimented by the slightly sweet pumpkin and sage sauce.
A very classic, easy, gingerbread recipe that simply substitutes the eggs with pig’s blood. Fast to make and delicious, it’s a good way to spice a little your Christmas Eve dinner. The blood gives the cookies a beautiful dark color and a subtle animal tinge.