Crispy Pata Sisig is a dish that I came-up with using the leftover crispy pata that we had a day before. Since I will feel guilty if I consume the entire crispy pig leg, I opted to just indulge on a safe portion of it then kept what’s left in the fridge. The crispy pata […]
Dinakdakan is an appetizer dish that originated from the Ilocos Region, in the Philippines. This interesting dish is made-up of boiled and grilled pig parts – in which ears, liver, and face (mascara) are the most commonly used; other parts such as stomach and intestines can also be utilized. It looks like sisig except that […]
Chicharon Bulaklak or deep-fried ruffled fat is a popular Filipino appetizer. It is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar. Chicharon bulaklak is at is best form right after frying when it is still warm and the texture is extra crispy. I thought that Chicharon bulaklak is composed […]
This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan. Although it might seem that it needs […]
Sabado (Saturday) night is the best time of the week to unwind. It is the time to be with family and friends – to eat, drink, and be merry. Shrug-off all the stress that accumulated during the past week and prepare for new challenges ahead, recharged.
Whether you are throwing a big party or a simple private get together, it is important to always serve the best pulutan. So, what is the best pulutan? It all depends on you. It can as simple as adobong mani, or something fiery like spicy chicken feet. Some might like grilled squid and chicharon bulaklak.
If you will ask me, the best pulutan (sometimes called finger food, beer food, or appetizer) is always a combination of meat and seafood. For example: baked tahong and grilled liempo (inihaw na liempo). If I want to have the combination in one dish, I’ll make sinuglaw.
Let’s talk about grilled pork belly at the moment. In my opinion, grilled pork belly has always been the favorite pulutan. Why? Simply because it tastes great; it is easy to prepare; and it is readily available everywhere – you can even have it as a main dish.
etting ready for Oktoberfest? Aside from the great tasting beer that you are planning to try, have you though of the perfect “pulutan” (appetizers or beer food) to match your beer with? Sure, there is always the popular Sisig. Sinuglaw and Sizzling Gambas sound good too. If you love something exotic, trying Spicy Chicken Feet, Grilled Isaw, Chicharon Bituka, or Chicharon Bulaklak makes definite sense. The reason why I’m asking is because I have a spicy and tasty “pulutan” recipe here that you ought to try; it is called Adobong Isaw. This recipe is not new nor is it the best selling bar food (some bars in the Philippines serve this); however, the mere simplicity of this recipe makes this special – in my opinion. To those who do not eat innards or exotic foods, please excuse this post. You may want to try the Inihaw na Liempo (Grilled Pork Belly) or Inihaw na Pusit (Grilled Squid) instead.
Grilled Isaw or Inihaw na Bituka ng Baboy is pig’s large intestine boiled until tender then grilled. This is probably the most sought and most popular street food in the Philippines.
This food goes well with beer or liquor and has earned the reputation of being the best affordable pulutan (appetizer).
Try this Grilled Isaw Recipe.