I start by mixing 1 cup of chicken or pork blood with 1 teaspoon salt and 1 teaspoon pepper in a bowl.

I boil 5 cups of water in my pot. Once it's boiling, I pour in my seasoned blood mixture and watch as it starts to thicken. When it's nice and thick, I drain the water and pour the blood into a rectangular container to cool completely until it becomes firm.

Once my blood is firm, I cut it into cubes. I place these cubes in my non-stick pan and add 2 tablespoons soy sauce, 2 tablespoons vinegar and ½ cup water. I let this come to a boil.

While it's boiling, I add my ½ chicken broth cube, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper, and 4 minced garlic cloves. I cook everything for 5 minutes, spooning the liquid over my blood cubes as it cooks.

I take my blood cubes out of the pan and let them cool slightly. Once they're cool enough to handle, I carefully thread them onto my bamboo skewers that I've already soaked in water for 30 minutes.

For my basting sauce, I mix 2 teaspoons oil, 2 teaspoons soy sauce, and ½ cup ketchup in a bowl.

Now I choose my cooking method. If I'm grilling, I cook on my charcoal grill for 10 minutes, constantly brushing with my basting sauce until they get charred. If using my air fryer, I brush with oil and cook at 200°C for 5 minutes each side, then brush with sauce before serving.

For my sawsawan, I mix 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 chilies. I add salt and pepper to taste. I like to prepare this at least 30 minutes before serving to let the flavors settle.

I serve my Betamax hot with the dipping sauce on the side.

Enjoy your betamax!