You might think that this is your ordinary Betamax ®, but it is not. It’s actually a street slang for grilled chicken blood. Wait a minute, did I read it correctly? How can you grill something that is in liquid form? Most of you might be wondering how this happened, let me just give you a brief background on how this is done.Chicken blood is extracted from the chicken in liquid form. When the blood is placed in an open container and cooled down a little, the texture becomes thicker and somewhat gelatinous. The “gelatinous” blood is scalded to have a more solid form then cut into rectangular pieces. The rectangular blood resembles the shape of a Betamax® tape and this is the reason why it was called such.

Roasted chicken has no taste at all, it doesn’t look like anyone’s taste or stench. It’s like chewing something that doesn’t have any taste. The best way to compliment this is to soak it in a mixture of vinegar and pepper. I found that roasted blood is better because it absorbs more vinegar, which is the main source of taste.

(CTTO)

HERE’S SOME RECIEPE

Ingredients

1 cup Chicken blood
1 teaspoon Salt
1 teaspoon Pepper
5 cups water
2 teaspoon Oil
2 teaspoon Soy sauce
1/2 cup Ketchup

Cooking Procedure

1. Combine the chicken blood, salt and pepper in bowl.
2. Boil 5 cups of water and pour in the mixture.
3. Drain the water when the blood thickens. Let it cool.
4. Cut into cubes and skewered.
5. Grill the blood over a charcoal stove for 10 minutes while basting with the mixture of oil, ketchup and soy sauce and let the flavour be absorbed.