Pulutan Recipes
Filipinos love to spend time with family and friends, often over a hearty and fun drinking session. But what would a drinking session be without the presence of all sorts of pulutan? Pulutan is the general term used to refer to the small plates or snacks served over drinks. These range from those that sizzle over the classic metal plates, like sisig or pusit, to grilled meats like barbecue and isaw, to even bite sized food like kropek you can eat and enjoy by hand! Whatever you and your barkada fancy, you’re sure to find under this extensive list of pulutan recipes! Grab a cold one and get ready to toast over plates on plates of these tasty and perfect food partners!
Lechon Kawali Recipe
Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .
What is Lechon Kawali
Crispy deep-fried pork is the simplest way to describe lechon kawali. Pork belly or liempo is the cut of pork usually used to cook it. This dish is best served for lunch or dinner with white rice on the side. It is also nice to have with dipping sauce.
Lechon kawali got its name from the type of cooking pan that is traditionally used to cook it, the Kawali. It is the typical pan that can be found in almost all Filipino household. This is the “goto” pan in everyday cooking.
How to Cook Lechon Kawali
There are two processes involved in cooking lechon kawali. The first process involves boiling the pork belly, while the next is deep-frying until the skin becomes crispy.
Let’s talk about the boiling process first. This is necessary to achieve that crispy skin result. Simply frying pork without boiling will have a different outcome.
It is important that the pork belly gets really tender during this step. Start by boiling water in a deep cooking pot. I also add salt and other seasonings. The flavors are absorbed by the pork while boiling. The minimum amount of time is 30 minutes. Feel free to go beyond this time as necessary. This is also the same process when making crispy pata.
Deep-frying the pork belly makes the skin golden brown and crispy. Do this by heating oil on a deep cooking pot. Make sure to rub salt all over the boiled pork belly before frying. It helps provide more flavor.
Carefully put a piece of pork belly into the pan with hot oil and put your guard up always by holding the cover of the pot. Partially cover as necessary when hot oil starts to splatter. Covering the pot totally is not recommended because it traps the steam which forms into water. This causes oil to splatter more when it drips from the base of the cover. Cook in medium heat until the pork belly is crispy. Here is a good forum that talks more about preventing oil from splattering when frying.
Ingredients
▢2 tablespoons salt
▢2 tablespoons whole pepper corn
▢5 pieces dried bay leaves
▢3 cups cooking Oil
▢34 ounces Water
Instructions
Pour water on cooking pot. Boil
Add the pork belly and 1 tablespoon of salt. Put some pepper pepper and bay leaves. Boil for 30 minutes or until meat gets tender
Remove the meat from the pot and let it cool down for a few minutes
Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it evenly on all sections
Start to deep fry the boiled meat. Heat oil on a cooking pot.
Put each piece of boiled pork belly into the hot oil with extra caution. Fry until crispy. Turn the meat over to completely fry the opposite side until crispy. Note: be extra careful when frying as oil can splatter. You can use the cover of the pot to cover it while oil splatters, but do not cover completely as steam will be trapped. It will cause more splatters.
Remove the meat from the cooking pot. Arrange on a wire rack to cool down. Slice according to desired portions
Serve with lechon sauce. Share and Enjoy!
Chicharon Bulaklak Recipe
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
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.
Chicharon Bulaklak Recipe
Ingredients
▢2 lbs. ruffle fat
▢1 tablespoon whole peppercorn
▢5 dried bay leaves
▢2 ½ tablespoons sea salt
▢4 cups canola oil
▢6 cups water
Instructions
Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.
Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.
Rub the remaining salt all over the ruffled fat. Set aside.
blockquote>Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown
Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
Serve with spiced vinegar.
Share and enjoy!
Calamares Recipe
Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamari. There are different methods on how to make this dish; the most usual does not involve breadcrumbs. However, I chose to add breadcrumbs for this recipe for visual appeal and a crunchier texture.
So, what is the difference between Calamares and Calamari besides the spelling? 🙂 Well, there is no big difference at all. The only difference that I noticed is the dipping sauce. Calamari is often dipped in marina or other tomato based sauce while Filipino Calamares is dipped in spiced vinegar or toyo mansi.
C
alamares Recipe
Ingredients
1/2 lb medium to large sized squid cleaned and sliced into rings
▢3/4 cup all-purpose flour
▢1 piece raw egg beaten
▢3/4 cup breadcrumbs
▢1 teaspoon salt
▢1/2 teaspoon ground black pepper
▢2 cups cooking oil
Instructions
Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
Heat a cooking pot the pour-in cooking oil.
Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
Serve with sinamak or Asian dipping sauce.
Share and enjoy!
Filipino Style Pork BBQ
Pork barbecue in bamboo skewers is what Filipino Style Pork BBQ is all about. It is composed of thinly sliced pork pieces that are marinated in a special mixture of seasonings and spices. In the Philippines, it is normally grilled over wood charcoal and dipped in a tall jar of spicy vinegar before eating.
This Filipino Style Pork BBQ Recipe is simple enough for anyone to follow. All I did was to combine all the marinade ingredients with the pork and mix it all together until well blended. I covered the bowl that holds the meat with a piece of cling wrap and placed it inside the refrigerator to marinate overnight. The recipe below indicates a minimum of 3 hours to marinate the meat, but I suggest to do it longer (if you are not in a hurry) to get the best result.
Ingredients
4 lbs. pork shoulder sliced into thin pieces
Marinade ingredients
¾ cup soy sauce
▢½ cup juice extracted from calamansi or lemon
▢¾ cup banana ketchup
▢4 tablespoons dark brown sugar
▢2 tablespoons garlic powder
▢1 teaspoon ground black pepper
▢2 teaspoons salt
▢1 ½ cups lemon or lime soda
Instructions
Arrange the pork slices in a large bowl.
Add all the marinade ingredients. Mix well. Cover the bowl and marinate for at least 3 hours. Note: I strongly suggest marinating overnight for best results.
Fasten the marinated pork together using bamboo skewers.
Heat-up the grill. Start to grill your Filipino Style pork BBQ for 3 to 5 minutes per side until the meat is thoroughly cooked. Make sure to always baste the BBQ when flipping it over. Note: the basting sauce ingredients are the same as the marinade ingredients minus the lemon soda.
Serve with spicy vinegar.
Share and enjoy!
ISAW
Isaw is a popular street food from the Philippines, made from barbecued pig or chicken intestines. It is a type of inihaw.[1] The intestines are cleaned several times and are then either boiled, then grilled on sticks. For presentability, the intestines are usually applied with orange food coloring. Once cooked, it is usually dipped in vinegar or sukang pinakurat (vinegar with onions, peppers, and other spices). They are usually sold by vendors on street corners during all day.
Ingredients
Chicken or pork intestines - 1 lb
Soy sauce - 1/4 cup
Vinegar - 1/4 cup
Brown sugar - 2 tbsp
Garlic (minced) - 3 cloves
Salt - 1 tsp
Ground black pepper - 1/2 tsp
Bamboo skewers
Instructions
Prepare the chicken or pork intestines by thoroughly cleaning them and removing any excess fat or debris.
Cut the intestines into bite-sized pieces and thread them onto the bamboo skewers.
In a bowl, combine the soy sauce, vinegar, brown sugar, minced garlic, salt, and ground black pepper to create the marinade. Mix well until the sugar has dissolved.
Place the skewered intestines in a shallow dish, then pour the marinade over them, making sure they are evenly coated. Marinate the intestines in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
Preheat a grill or charcoal barbecue to medium-high heat. Once the grill is hot, remove the skewered intestines from the marinade and place them on the grill grates.
Grill the isaw, turning occasionally, for about 10-15 minutes, until they are cooked through and slightly charred on the outside.
Remove the isaw from the grill and serve immediately with vinegar to dip.
ENJOY!!!!!!!!!!!!
Kwek Kwek (Filipino Battered Eggs)
-Kwek Kwek is a Filipino street food made up of boiled quail eggs that’s coated in a savory batter and deep fried until light and crispy. Served with a side of sauces and dips, this Filipino classic is both fun and delicious to eat!
What is Kwek Kwek?
-Kwek Kwek is one of the many varieties of street food that can be found in the Philippines. It’s categorized as a “tusok-tusok” streetfood, meaning to “poke” or to “pierce” with a skewer. Other street foods such as fish balls, squid balls, or grilled hotdogs can also be found under this umbrella term!
Ingredients for Kwek Kwek
Quail eggs: Quail eggs are basically mini chicken eggs and they taste almost exactly the same. Quail eggs are used for this recipe because they cook fast and they’re small enough to pierce into skewers.
Flour, cornstarch: The flour provides the base for our batter, and the cornstarch helps to make the resulting texture light and crispy.
Baking powder: This will add a slight “lift” to our batter, making it light and not overly dense when deep fried.
Annato/Atsuete powder: Annato is a natural food coloring that colors food orange or red (depending on the amount added). You can find packets of this being sold in most Asian groceries or Filipino stores. If you’re out of luck, feel free to substitute it wth a couple drops of orange food coloring!
Can I use regular eggs?
Yes, regular eggs are perfectly fine to use for this recipe.
In fact, Kwek Kwek’s chicken egg version is actually called “Tokneneng“, which uses the same exact batter and sauces!
Instructions
After 5 minutes, place the boiled eggs in a bowl of ice water to stop the cooking process. Once cooled, peel off the egg shells and set aside.
To prepare the wet batter, combine together the flour, cornstarch, baking powder, anatto powder, salt, pepper, and water in a large bowl. Mix until thoroughly combined and you end up with a pancake-like batter consistency.
Lightly coat the peeled quail eggs with the 1/4 cup of flour (this will help the wet batter stick on to the egg’s surface).
Coat the quail eggs with the wet batter. Deep-fry for 1-2 minutes, or until the coating is light and crispy.
Pierce onto skewers and serve with spiced vinegar or fishball sauce.
Fishball Sauce
This homemade fishball sauce is the perfect dip for all your Filipino street foods. Pair this with fish balls, squid balls, and more!
What is fish ball sauce?
Fish ball sauce, commonly referred to as “Manong sauce” by locals (“Manong”, referring to an elderly man who usually sells street food) is one of the many universal dips used for fish balls, squid balls, kwek kwek, kikiam, and all other types of Filipino street foods.
It’s thickened with a cornstarch slurry (sometimes flour) so that it’s able to properly coat the food when dipped into. Flavor-wise, the sauce is both sweet and savory, due to the main ingredients of brown sugar and soy sauce.
Sometimes I even like to add one or two Thai chilies in the sauce for an extra layer of flavor and spice!
Ingredients
Soy sauce:
this will add that savory component to our sauce. For more authenticity, I’d suggest going for a popular Filipino brand, such as Datu Puti or Marca Piña.
Brown sugar:
you can replace this with regular white sugar if you happen to be looking for the next best substitute. You’ll want to adjust the sweetness of the sauce according to your tastes since it’s all up to personal preferences how sweet or savory you want your dip to be.
Garlic, shallots:
some people will oppose adding aromatics into this sauce, but I honestly think it adds a greater depth to the overall flavors of it. Most of the flavors from these aromatics will be released during the simmering stage, so don’t skip that step.
Vinegar:
I like to add a splash of vinegar into my fish ball sauce to add some brightness and acidity. This helps tremendously in to balance out those rich, savory flavors of the street food.
Instructions
In a sauce pot, combine together the water, soy sauce, brown sugar, garlic, shallots, vinegar, salt, and pepper. Stir to combine.
Adding all the ingredients into the pot
Bring the mixture to a boil, then let simmer for 10 minutes.
After 10 minutes, pour in the cornstarch-water mixture and stir. Bring to a low boil and continue to heat the sauce until thickened to your desired consistency. Taste the sauce, and season to taste with more salt, pepper, or sugar, if desired.
Transfer to a separate bowl or container, let cool slightly
ENJOY!!!!!!!!!
Balut
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