Black Pudding - Asia

Asia

Across Asia, various peoples create foods from congealed animal blood. Most of these foods do not have casing and might be considered a version of sliced sausage. In the Chinese cultures, whole coagulated blood is fried or steamed as a snack or cooked in a hot pot. In Mainland China, "blood tofu" (Chinese: 血豆腐; pinyin: xiě dòufǔ), or "red tofu" (Chinese: 红豆腐; pinyin: hóng dòufǔ), is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. In the Northeast China, the "blood sausage" is a traditional food which is cooked with sheep or goat blood. In resource-poor Tibet, congealed yak's blood is a traditional food. In Hong Kong, the dish is only made with pig's blood and simply called "pig red" (Chinese: 豬紅). In Taiwan, pig's blood cake (Chinese: 豬血糕; pinyin: zhū xiě gāo), made of pork blood and sticky rice is served on a popsicle stick is a very popular snack at local night markets in Taiwan.

In Tibetan cuisine, sausages or "gyurma" refer to blood sausages and are made with yak or sheep's blood which may or may not include either rice or roasted barley flour as filler. The sausage uses natural casing employing the use of yak or sheep's intestine.

A similar dish from the Philippines, dinuguan (from the word dugo meaning "blood") (pork-blood stew) is a stew consisting of diced beef or pork meat and organs with pig or cow blood simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. Because the stew is thick and dark, the euphemism "chocolate meat" was coined. Dinuguan is often served with white rice or a Philippine rice cake called puto. A Philippine delicacy is known by its colloquial name, "betamax," which is—like the Chinese blood tofu—congealed chicken blood cut into cubes and then either fried or barbecued.

Blood sausage is popular in Mongolia. In Mongolia a special method of killing sheep was made mandatory by Genghis Khan in order to save blood for sausage. It appears in the Yasa and is still used today.

This dish, dinuguan, is also known in Java as saren, which is made with chicken's or pig's blood.

The majority of Korea's sundae (순대) can be categorized as blood sausage. The most common type of soondae is made of potato noodle (dangmyeon), barley, and pig's blood but some variants contain sesame leaves, green onion, fermented soy paste (doenjang), sweet rice, kimchi, bean sprouts, in addition to the common ingredients.

Vietnamese 'dồi tiết' (Northern) or 'dồi huyết' (Southern) is blood sausage, boiled or fried, made with pork blood, pork fat, basil.

In Thai cuisine sai krok lueat (Thai: ไส้กรอกเลือด) is a blood sausage (Thai: sai krok = sausage, Thai: lueat = blood), often served sliced and accompanied by a spicy dipping sauce. "Blood tofu" is simply called lueat (Thai: เลือด, blood) in Thailand. This can be used in many Thai dishes such as in noodle soups, Thai curries, or as an addition to certain rice dishes such as Khao man kai.