Blog Posts on pulutan
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Sizzling Sisig, the Unexpected Delicacy by Mga Pagkaing Filipino on Jan 30, 2012There are good things that happen unexpectedly when we experiment. Experimentation is a process to discover something new that could lead to create another thing. This had happened to Lucia Cunanan of Angeles City, Pampanga when she discovered sisig...
The Ibanag Longanisa Experiment by skip to malou on Jan 22, 2012I can't tell you how gratified I was when Nami of Just One Cookbook blog fame featured my Arroz Ala Cubana. One of the goals of my blog is to promote Filipino food, and I'm glad I have been able to do so. Nami, who has a Japanese background, sharing...
The Ybanag Longanisa Experiment by skip to malou on Jan 20, 2012I can't tell you how gratified I was when Nami of Just One Cookbook blog fame featured my Arroz Ala Cubana. One of the goals of my blog is to promote Filipino food, and I'm glad I have been able to do so. Nami, who has a Japanese background, sharing...
Soup No.5: Carabao's Bat and Balls by Foodamn! Philippines on Jan 7, 2012Home-cooked edition of Soup No.5 The dish is more like a soup no.5, although this one has a twist. It was purposely cooked as "Sinampalukan". Instead of beef, a carabao meat with testicles and organs were cooked with sampaloc juice. Soup No.5 is co...
Crispy Tenga, Tengaling by Overseas Pinoy Cooking on Dec 17, 2011Crispy Tenga, Tengaling. Need some special pulutan for this coming Christmas celebrations, try tengaling. Crispy tenga is an alternative pulutan to the more difficult to cook Crispy Pata. Both dish are not easy to fry however frying pork ear is more...
Crunchy Ensaladang Pipino by Overseas Pinoy Cooking on Dec 9, 2011Crunchy Ensaladang Pipino. I have to post this, I know this salad is down to earth easy to prepare any one can make it. Ensaladang pipino is one of the favorite of most vegetable loving Ilokanos. It is usually served as starters or pampagana, it is a...
Tokwa’t Pinakurat, Firm Tofu with Pinakurat Vinegar by Overseas Pinoy Cooking on Nov 26, 2011Tokwa’t Pinakurat, Firm Tofu with Pinakurat Vinegar. Ok may be this do not require a recipe all that I have done was to fry slices of firm tofu, cut into cubes then served with pinakurat. Pinakurat is a versatile condiment that can be used in Pinoy...
Duck Breast Adobo, Adobong Pato by Overseas Pinoy Cooking on Nov 11, 2011Duck Breast Adobo, Adobong Pato. Out of curiosity the other night I bought a pack of duck breast. All this time I have been wondering how duck breast would taste like when cooked adobo the Pinoy way. The duck breasts are kind of red meat and have thi...
Fae Fae Lechon Sisig in Lipa City by Ala Gutom Eh on Oct 23, 2011Fae fae Lechon Sisig is one of the best sisig I've tasted. Different from the usual sizzling sisig with egg, fae fae lechon sisig is made from roasted pork belly or liempo mixed with mayonnaise and onions - it's crunchy, chewy, and very tasty. You ca...
Adobong Isaw, Adobong Bituka by Overseas Pinoy Cooking on Oct 18, 2011Adobong Isaw, Adobong Bituka. This dish is not for everyone it may not look appetizing to some but for those who love the dish the above photo will sure make them droll. Adobong isaw is best served as pulutan. The dish is has a hint of bitterness whi...
