Betamax (Grilled Coagulated Blood) Recipe

I'll never forget my first encounter with Betamax. I was 12, standing in front of a busy street food cart, watching my friends eagerly devour these mysterious dark skewers.

"It's blood?!" I remember thinking, my nose scrunched up in hesitation. But that first bite changed everything, the perfectly charred exterior, the tender inside, and that addictively tangy sawsawan completely won me over.

Decades later, I'm sharing my family's perfected Betamax recipe, learned from countless weekends of grilling with my Tito Onio, who swears by the adobo-style pre-cooking method that makes our version extra special.

This recipe captures that exact same magic that made me fall in love with Betamax all those years ago, just like the ones from our favorite street corner, but even better because you can adjust the spice level exactly how you like it.

Why You'll Love This Recipe

• Authentic street food experience at home
• Multiple cooking methods (grill, air fryer, or oven)
• Rich, savory flavor with a perfect char
• Budget-friendly protein option
• Customizable spice levels
• Perfect party appetizer or pulutan (beer snack)

Ingredients

These ingredients were carefully selected to create the perfect Betamax experience. The blood provides the distinctive texture and rich protein base, while the adobo-style marinade (vinegar, soy sauce, and garlic) creates depth of flavor and preserves the meat.

The basting sauce adds a sweet-savory caramelized exterior during grilling, and the tangy sawsawan (dipping sauce) cuts through the richness with its perfect balance of sour, salty, and spicy notes.

Together, they recreate the authentic street food flavor while ensuring the perfect texture contrast between crispy exterior and tender interior.

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For the Blood Base:

• 1 cup chicken blood or pork blood
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 cups water

For Adobo Marinade:

• ½ chicken broth cube
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• ½ cup water
• 4 cloves garlic, minced

BBQ Baste Sauce:

• 2 teaspoons oil
• 2 teaspoons soy sauce
• ½ cup banana ketchup or regular ketchup

Spiced Vinegar Dipping Sauce (Sawsawan):

• ¾ cup white vinegar
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• Pinch of sugar
• 5 cloves garlic, minced
• 1 onion, minced
• 5 Thai chili peppers, chopped
• Salt and ground black pepper to taste

Equipment

• Saucepan: For boiling the blood mixture until it thickens
• Rectangular mold or container: Used to set the blood into a firm block that can be cut into cubes
• Bamboo skewers: Essential for grilling and serving the Betamax pieces properly
• Strainer: To drain excess liquid after boiling the blood
• Non-stick pan: Crucial for the adobo-style cooking phase to prevent sticking and burning
• Basting brush: For applying the BBQ sauce evenly while grilling
• Cooking thermometer: To ensure proper cooking temperature
• Cutting board and sharp knife: For cutting the set blood into uniform cubes
• Your choice of cooking method: Charcoal grill (for authentic smoky flavor), air fryer (for convenience), or oven (for batch cooking)

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How To Make

1. Mix 1 cup of chicken or pork blood with 1 teaspoon salt and 1 teaspoon pepper in a bowl. Set this aside.
2. Boil 5 cups of water in a pot. Once boiling, pour in your seasoned blood mixture. Watch as it starts to thicken. When it's thick, drain the water and pour the blood into a rectangular container. Let this cool down completely until it becomes firm.
3. Once firm, cut the blood into cubes. Place these cubes in a non-stick pan. Add 2 tablespoons soy sauce, 2 tablespoons vinegar, and ½ cup water. Let it boil.
4. While it's boiling, add ½ chicken broth cube, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper, and 4 minced garlic cloves. Cook everything for 5 minutes, spooning the liquid over the blood cubes as it cooks.
5. Take the blood cubes out of the pan and let them cool slightly. Once cool enough to handle, carefully put them on bamboo skewers.
6. For the basting sauce, mix 2 teaspoons oil, 2 teaspoons soy sauce, and ½ cup ketchup in a bowl.
7. You can cook these skewers two ways:
   • If using an air-fryer: Brush the skewers with oil. Cook at 200°C for 5 minutes on each side. Before serving, brush them with your basting sauce.
   • If grilling: Cook on a charcoal grill for 10 minutes. While grilling, keep brushing them with your basting sauce until they get nicely charred.
   • If using an oven: Preheat to 200°C, place skewers on a lined baking sheet, and cook for 12-15 minutes, turning halfway through and basting regularly.
8. For the dipping sauce, mix together ¾ cup white vinegar, 2 tablespoons soy sauce, 2 teaspoons fish sauce, a pinch of sugar, 5 minced garlic cloves, 1 minced onion, and 5 chopped Thai chili peppers. Add salt and pepper to taste.
9. Serve your Betamax hot with the dipping sauce on the side. Best enjoyed while still hot and crispy on the outside.

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Tips from Lola's Kitchen

• Fresh is best: Always use fresh blood from a trusted source for the most authentic flavor and safest preparation.
• Perfect seasoning: The initial salt and pepper in the blood mixture is crucial - don't skip this step as it builds the foundation of flavor.
• Setting technique: For perfectly firm Betamax, use a shallow rectangular container and refrigerate for at least 4 hours, ideally overnight.
• Adobo magic: The adobo-style cooking phase is what separates great Betamax from mediocre - be patient and let the flavors infuse fully.
• Skewer strategy: Thread the blood cubes gently but firmly, leaving small gaps between pieces to ensure even cooking.
• Sauce secrets: For extra depth in your sawsawan, prepare it at least 30 minutes before serving to let the flavors meld together.
• Grilling perfection: For the ideal char, keep the heat moderate and constant, turning frequently rather than cooking on high heat.
• Soak those skewers: Always soak bamboo skewers in water for 30 minutes before use to prevent burning during grilling.
• Cooling matters: Let the blood cool completely before cutting to prevent crumbling and ensure clean, sharp-edged cubes.
• Serving timing: Betamax is best served immediately after cooking - the contrast between the crispy exterior and soft interior diminishes as it sits.

Substitutions

• Blood options: If chicken blood is unavailable, pork blood makes an excellent substitute with a slightly richer flavor.
• Vinegar varieties: White vinegar can be replaced with cane vinegar (sukang iloco) or coconut vinegar for a more complex flavor profile.
• Ketchup alternatives: While banana ketchup provides authentic Filipino flavor, tomato ketchup works well too. For a twist, try pineapple ketchup.
• Chili substitutes: Thai chilies can be replaced with bird's eye chilies, jalapeños, or even chili flakes according to your heat preference.
• Healthier option: For a lower-sodium version, use low-sodium soy sauce and reduce the amount of fish sauce.
• Broth alternatives: If chicken broth cube is unavailable, use beef or vegetable bouillon, or a tablespoon of liquid aminos.
• Sugar substitutes: The pinch of sugar in the sawsawan can be replaced with honey, coconut sugar, or even a drop of stevia.
• Oil options: Any neutral cooking oil works for the basting sauce, but coconut oil adds a subtle tropical flavor that pairs wonderfully.

Troubleshooting

• Problem: Blood mixture isn't setting properly Solution: Make sure your liquid-to-blood ratio is correct. If it's still too soft, return it to a pot and simmer for 5 more minutes to evaporate excess moisture.
• Problem: Cubes fall apart during skewering Solution: The blood wasn't cooled completely. Refrigerate for an additional hour, or place in the freezer for 10 minutes to firm up before handling.
• Problem: Skewers burning on the grill Solution: Soak skewers longer (at least 1 hour) or use metal skewers instead. Also, keep the skewers from directly touching the hottest part of the grill.
• Problem: Betamax has a bitter taste Solution: The blood may have scorched during the initial cooking. Use lower heat and stir more frequently during the first boiling phase.
• Problem: Dipping sauce is too sour Solution: Balance with more sugar or a splash of water. Adding finely diced tomatoes can also help mellow the acidity.
• Problem: Betamax texture is too rubbery Solution: You may have overcooked it. Reduce cooking time or temperature, and ensure you're not compressing the blood mixture too much when setting.

Storage & Reheating

• Refrigeration: Store uncooked but marinated betamax in an airtight container for up to 24 hours in the refrigerator.
• Short-term storage: Cooked betamax can be kept in the refrigerator for up to 2 days in a sealed container.
• Proper cooling: Allow cooked betamax to cool completely before storing to prevent condensation that can make it soggy.
• Best reheating methods: Reheat in the air fryer at 180°C for 3-4 minutes or in a preheated oven at 180°C for 5-7 minutes.
• Avoid microwaving: Microwaving will make the texture rubbery and unappetizing.
• Sauce storage: The sawsawan can be stored separately in a glass jar with a tight lid for up to 1 week in the refrigerator.
• Freezing not recommended: The texture of betamax changes significantly when frozen and thawed, so it's best enjoyed fresh.
• Reviving dry betamax: If stored betamax becomes dry, brush lightly with the basting sauce before reheating to restore moisture.

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FAQ

Related

Looking for other recipes like this? Try these:

Betamax (Grilled Coagulated Blood) Recipe

Betamax is a Filipino street food delicacy made by boiling, setting, and grilling cubes of coagulated chicken or pork blood. Named after Betamax video tapes due to its rectangular shape, the blood is first seasoned, set in molds, then cooked adobo-style before being skewered and grilled or air-fried until charred. Served with a spicy-sour vinegar dipping sauce, it offers a unique combination of crispy exterior and tender interior, beloved both as street food and as pulutan (beer snacks) throughout the Philippines.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine Filipino

Servings 4

Calories 120 kcal

Difficulty Medium

Equipment

• Saucepan (para sa pagpapakulo ng tubig) for boiling water
• Rectangular mold or container (panghulma) for setting the blood
• Bamboo skewers (pantuhog) for grilling
• Strainer (pangkula) for draining
• Non-stick pan (kawaling hindi nadidikit) for adobo cooking
• Basting brush (panghilamos ng sauce) for applying sauce
• Your choice of: Charcoal grill (ihawan), Air fryer or Oven

Ingredients

 

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For the Blood Base

• 1 cup chicken blood or pork blood dugo ng manok o baboy
• 1 teaspoon salt asin
• 1 teaspoon pepper paminta
• 5 cups water tubig

For Adobo Marinade

• ½ chicken broth cube pantang manok
• 1 teaspoon garlic powder pulbos na bawang
• ¼ teaspoon ground black pepper dinurog na paminta
• 2 tablespoons soy sauce toyo
• 2 tablespoons white vinegar suka
• ½ cup water tubig
• 4 cloves garlic minced (bawang, dinurog)

BBQ Baste Sauce

• 2 teaspoons oil mantika
• 2 teaspoons soy sauce toyo
• ½ cup banana ketchup or regular ketchup ketsap

Spiced Vinegar Dipping Sauce (Sawsawan)

• ¾ cup white vinegar suka
• 2 tablespoons soy sauce toyo
• 2 teaspoons fish sauce patis
• Pinch of sugar asukal
• 5 cloves garlic minced (bawang, dinurog)
• 1 onion minced (sibuyas, dinurog)
• 5 Thai chili peppers chopped (siling labuyo, tinadtad)
• Salt and ground black pepper to taste asin at paminta

Instructions

 

• First, mix 1 cup of chicken or pork blood with 1 teaspoon salt and 1 teaspoon pepper in a bowl. Set this aside.
• Boil 5 cups of water in a pot. Once boiling, pour in your seasoned blood mixture. Watch as it starts to thicken. When it's thick, drain the water and pour the blood into a rectangular container. Let this cool down completely until it becomes firm.
• Once firm, cut the blood into cubes. Place these cubes in a non-stick pan. Add 2 tablespoons soy sauce, 2 tablespoons vinegar, and ½ cup water. Let it boil.
• While it's boiling, add ½ chicken broth cube, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper, and 4 minced garlic cloves. Cook everything for 5 minutes, spooning the liquid over the blood cubes as it cooks.
• Take the blood cubes out of the pan and let them cool slightly. Once cool enough to handle, carefully put them on bamboo skewers.
• For the basting sauce, mix 2 teaspoons oil, 2 teaspoons soy sauce, and ½ cup ketchup in a bowl.
• You can cook these skewers two ways:
• If using an air-fryer: Brush the skewers with oil. Cook at 200°C for 5 minutes on each side. Before serving, brush them with your basting sauce.
• If grilling: Cook on a charcoal grill for 10 minutes. While grilling, keep brushing them with your basting sauce until they get nicely charred.
• For the dipping sauce, mix together ¾ cup white vinegar, 2 tablespoons soy sauce, 2 teaspoons fish sauce, a pinch of sugar, 5 minced garlic cloves, 1 minced onion, and 5 chopped Thai chili peppers. Add salt and pepper to taste.
• Serve your Betamax hot with the dipping sauce on the side. Best enjoyed while still hot and crispy on the outside!

Tips from Lola's Kitchen

• Use fresh blood from a trusted source for best results
• Add kalamansi juice to the sawsawan for extra tang
• Soak bamboo skewers in water for 30 minutes before use to prevent burning
• Don't skip the adobo cooking step - it adds essential flavor
• Let the blood cool completely before cutting to prevent crumbling

 

Nutrition

Calories: 120kcalCarbohydrates: 7gProtein: 15gFat: 6gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 580mgPotassium: 169mgFiber: 1gSugar: 2gVitamin A: 51IUVitamin C: 13mgCalcium: 43mgIron: 22mg

Tried this recipe?Let us know how it was!

The Story Behind Betamax (Grilled Coagulated Blood)

In the bustling streets of 1980s Manila, amid the whir of jeepneys and the chatter of crowds, a unique culinary innovation was taking shape. As Betamax video players were becoming household staples in Filipino homes, street food vendors were getting creative with naming their grilled offerings. That's when this humble blood dish got its now-famous name – Betamax – thanks to its rectangular shape that resembled the popular video tapes of the era.

What started as a clever marketing trick to make coagulated blood sound more appetizing soon became a testament to Filipino creativity and resourcefulness. Like many beloved Filipino street foods, Betamax emerged from our culture's "zero-waste" mindset, transforming what might otherwise be discarded into something delicious. Alongside other playfully named street foods like "Adidas" (chicken feet) and "Walkman" (pig ears), Betamax became part of the colorful vocabulary of Filipino street food culture.

The dish gained popularity first in university belts and busy market areas, where students and workers would gather for affordable, satisfying merienda. Street food vendors would set up their stands as afternoon turned to evening, grilling these dark, rectangular pieces until they developed a perfect char, serving them with the signature spiced vinegar dipping sauce that became just as crucial to the experience as the Betamax itself.

Today, Betamax has transcended its humble origins to become a celebrated part of Filipino cuisine. You'll find it not just in street corners but in modern Filipino restaurants and food parks, often elevated with gourmet dipping sauces and premium ingredients. Yet the heart of the dish remains unchanged – it's still that same satisfying, protein-rich treat that captures the essence of Filipino street food innovation, proving that with creativity and the right seasoning, anything can become a delicacy.

From its clever naming in the 1980s to its current status as a street food icon, Betamax represents everything we love about Filipino food culture – resourcefulness, creativity, and the ability to turn simple ingredients into something extraordinary. Whether you're trying it for the first time or recreating a taste of home, each bite tells a story of Filipino culinary ingenuity.