Title: Dinuguan
Content:  Dinuguan is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.
Title: Dinuguan
Content: In Aklan, it is called dinuguan sa batwan, using the batwan fruit. ; In Bulacan, it is called serkele/sirkele, a specialty similar in ingredients to dinuguan but without pig's blood and using beef internal organs; soupy and on the sour side; other reports cow blood is used. ; In Bicol, it is called tinutungang dinuguan, meaning, it contains coconut milk and chilies; it is called such because coconut milk is added, and charcoal embers are used to cook the milk until curdling point at which it forms creamy reduction or latik. ; In Capiz, dinuguan na manok sa pinulipot nga abalong. ; In Cebu, dugo-dugo, which has itself many versions, with some adding cubes of solidified blood, just like in Pampanga's tid-tad, and other versions omitting the pork liver 
Title: Dinuguan
Content:  the dish while the innards are chopped so finely down to the millimetre, so that the end result is a pork blood stew without the recognizable ingredients. ; In the Ilocos Region, in San Nicolas, it is a crispy dinuguan that uses bagnet slices. While in Ilocos Norte, it is called mollo, a brownish and watery version of dinuguan. ; In Laguna, dinuguang kalabaw, dinuguan using the more flavorful "carabeef". ; In Leyte (Southern), it is mixed with banana blossoms and pig's blood. ; In Manila, dinuguan sa usbong ng sampalok, a Tagalog blood stew with young tamarind leaves. ; In Masbate, it is called sinanglay, where they add tanglad (lemongrass). ; In Northern Mindanao, it is called sampayna or champayna and also uses lemongrass. ; In Pampanga, dinuguang 
Title: Blood as food
Content:  In the Philippines, a popular dish called dinuguan is made from pig's blood and offal seasoned with chili and is traditionally eaten with white rice or steamed rice cakes (puto). Numerous variants exist throughout the islands. Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). The Northern Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. These versions are sometimes 
Title: Dinuguan
Content:  This dish is rather similar to European-style blood sausage, or British and Irish black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood. Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). Dinuguan is usually served with white rice or a Philippine rice cake called puto. The Northern Luzon versions of the dish, namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. The Itawes of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call twik. The most important ingredient of the dinuguan recipe, pig's blood, is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Pork dinuguan is the latter.
Title: Dinuguan
Content:  synonym for tidtad babi which is not black or brown unlike the usual dinuguan because the blood is torn into pieces by hand after it curdles. ; In Pangasinan, it is called baguisen; it uses kamias as a souring agent; the offal is washed with detergent then boiled in guava leaves to get rid of the smell; in Barangay Inirangan, Bayambang, they include upo slices in their baguisen. ; In Quezon Province, it is called pirihil, a dinuguan of chicken gizzard, heart and liver. ; In Visayas, called paklay, a Visayan blood stew of blood and intestine of goat, but a little bit drier. ; In Zamboanga/Basilan or Cavite (Chavacano), "Chavacano-style dinuguan", which uses tuba (sugar cane) vinegar and contains crushed oregano leaves. Other regional variants of dinuguan include: 
Title: Dinuguan
Content:  The most popular term dinuguan and other regional naming variants come from their respective word for "blood" (e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood"). Possible English translations include pork blood stew or blood pudding stew. Dinuguan is also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija. Another name for dinuguan is "chocolate meat".
Title: Doughnut
Content:  is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy (in the latter case, they are known as pilipit). They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar. Kumukunsi is a jalebi-like native doughnut from the Maguindanao people. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake. Binangkal are simple fried dough balls covered in sesame seeds. Other fried dough desserts include the mesh-like lokot-lokot, the fried rice cake panyalam, and the banana fritter maruya, among others.
Title: Doughnut
Content:  In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream. The rounded variety is widely available as well.
Title: Jelly doughnut
Content:  Hot jam doughnuts are popular all over Victoria. They can be found at fairs and markets, and they are commonly sold out of food trucks. They are similar to traditional German and American jelly doughnuts, but with more yeast in the dough and always served very hot. They are served so warm that it is common for consumers to burn their tongue on the jam.

Question: Verify the following claims with "True" or "False": Dinuguan, a classic dessert, can be served warm (freshly baked) or cold.
Answer: False