All Entries in the "Pulutan" Category
Kinilaw Na Tuna
Ingredients: 2 lbs tuna; skinned, deboned, and cubed 1 1/2 cup vinegar 3 tablespoons ginger, minced 1 large red onion, minced 2 teaspoon salt 1 teaspoon ground black pepper 1/2 cup lemon or calamansi juice 1 to 2 tablespoons red chilies, chopped Cooking Procedure: Place the cubed tuna meat in a large bowl then pour-in [...]
Sweet and Sour Tofu
Ingredients: 16 ounces extra firm tofu, sliced into 1 inch cubes 1 piece small green bell pepper, sliced into strips 1 piece small red bell pepper, sliced into strips 1 medium onion, sliced 1 small carrots, sliced crosswise 1/2 tablespoon garlic, minced 1 cup pineapple chunks 7 tablespoons brown sugar 3 tablespoons tomato ketchup 1/3 [...]
Calamares
Ingredients: 1 kilo large squids 3 kalamansi 1 cup cornstarch 1 cup all purpose flour 1 egg salt and pepper cooking oil Cooking Procedure: To clean squid, pull out head and the innards will come out with it. Discard ink sacks and entrails cut/discard the eyes and teeth keep aside the tentacles. Remove the membrane [...]
Adobong Isaw
Ingredients: 2 lbs pig or cow’s small intestine 1/2 cup soy sauce 1/4 cup vinegar 6 cloves garlic, crushed 1/2 cup cooking rice wine 1 teaspoon whole peppercorn 6 pieces dried Thai chili 4 1/2 cups water 3 teaspoons salt 4 pieces dried bay leaves 1 teaspoon sugar 3 tablespoons cooking oil Cooking Procedure: Pour [...]
Tokwa’t Baboy
Tokwa’t Baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer [...]
Adobong Kambing
This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes. Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor [...]
Grilled Boneless Bangus in Pandan Leaves
Ingredients: 1 medium sized boneless bangus (milkfish) 2 fresh tomatoes, diced 1 small onion, diced 5-6 pieces Pandan leaves 1 thumb size ginger, minced Salt and ground black pepper Cooking Procedure: Wash the deboned fish and season with a little salt & pepper Prepare the tomato, onion & ginger Mix the stuffing together and season [...]
Pork Kilawin
KILAWIN is a native delicacy that combines the mixture of diced half-cooked or broiled pork, liver, tongue, thin slices of meat, vinegar, and spices. Ingredients: 1 kilo pork 1/3 cup soy sauce 1/2 cup Vinegar 2 medium onions, chopped 4 cups of water 1 teaspoon salt Cooking Procedure: In a casserole, put pork in water [...]
Grilled Tuna Steak “Inihaw na Bariles”
Ingredients: 3 to 4 slices of tuna steaks 1/3 cup soy sauce 3 to 5 kalamansi, juice extracted Knorr liquid seasoning Cooking Procedure: Marinate the tuna steaks with the mixture of soy sauce, kalamansi and a few dash of Knorr liquid seasoning for at least 5 minutes. Heat the hot plate until it start to [...]
Bagis
Bagis is a lemon marinated ground beef stir cooked with onions and hot chilies pulutan dish from Pampanga and other parts of Central Luzon. Preparation is so simple that requires only few ingredients which is ideal as starters during social drinking party while the main appetizer is still being prepared. The dish is also good [...]
Inihaw na Baboy
Ingredients: 1 k. pork chop 3/4 c. Mama Sita’s Barbecue Marinade Knorr Liquid Seasoning Cooking Procedure: Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with Mama Sita’s Barbecue Marinade for 3 hours or overnight. Grill at medium to high heat for 5-10 minutes on each side. Drizzle with Knorr Liquid [...]
Paklay
PAKLAY is a popular dish from Mindanao and Visayas. It is a made up of stewed pork or beef innards. There are countless versions which are dependant of locality and ingredients used from the soupy to an almost dry concoction. It is sometimes associated with the papaitan of the Ilocanos. Especially when beef innards is [...]
Inihaw Na Liempo
INIHAW NA LIEMPO or GRILLED PORK BELLY needs no introduction at all. The name of the dish already defines itself. Ingredients: 2 lbs pork belly 1/2 cup soy sauce 1 piece lemon (or 3 to 4 pieces calamansi) 1/2 tsp ground black pepper 1 tsp salt 4 cloves garlic, crushed 1/4 cup banana catsup 1 [...]
Papaitan
PAPAITAN or PINAPAITAN is a stew of goat or ox tripes and innards flavored with bile and sampalok or siling labuyo. It derives its name from “pait” meaning bitter. It is most popular among Ilocanos, who are well-known for maximizing possible food sources for their cuisine, including innards. Ingredients: 1/2 kilo following beef innards; cut in 1″ cube tripe [...]
Crispy Sisig
CRISPY SISIG is a popular pulutan made from the pig’s cheek skin, ears and liver that is initially boiled, then fried or grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices. This is a fried versio of sisig. The ingredients are deep fried instead of the usual grilling. The frying [...]
