Top 5 Recipes Side dish when drinking (Pulutan)

Top 5 Recipes Side dish when drinking (Pulutan)

  1 .  Chicharon Bulaklak – Fried Recipechicharon-bulaklak


  •      2 kilos pork mesentery
  •      1 pc carrot (peeled and cut to small sizes)
  •      8 cloves garlic (crushed)
  •      2 medium onions
  •      1 stalk of celery
  •      1 tsp whole peppercorn
  •      2 tbsp salt
  •      cooking oil for deep frying

Cooking Instructions:

  1. Wash and rinse the masentery many times until the foul or bitter odor is reduced, if not totally eliminated.
  2. Arrange the pork mesentery in a large, heavy casserole and cover with enough water. Let the water boil on high heat.
  3. Scoop out all the scum that will appear on the surface during the initial boiling stage.
  4. When the broth is clear, adjust the heat to low and add all the ingredients and continue simmering until the meat is just tender.
  5. Remove the meat from the broth, let it cool, drain and slightly dry up. (You can wrap and freeze it if frying is to be done some other time.)
  6. To fry, heat enough oil in a large wok or deep frying pan. Slice the boiled meat to manageable sizes. With utmost care, deep fry the meat in batches.
  7. Flip them over if necessary to attain even cooking on two sides, golden brown and crisp.
  8. Remove excess oil from the cooked meat by properly draining it in paper towel.
  9. Arrange the “chicharon bulaklak” in serving platter along with your preferred


2. Tuna and Tofu (tokwa) – Recipe


  •      6 oz. ahi tuna
  •      14 oz. extra firm tofu
  •      1 medium red onion, sliced
  •      3 pieces long green chili, sliced
  •      ¾ cup apple cider or cane vinegar
  •      2 tablespoons soy sauce
  •      2 tablespoons granulated white sugar
  •      1½ cups cooking oil
  •      Salt and ground black pepper


  1. Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside.
  2. Rub ¼ teaspoon salt and ⅛ teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes.
  3. Heat-up the grill. Grill the tuna for 3 to 5 minutes per side.
  4. Remove the tuna from the grill. Slice into cubes. Set aside.
  5. Heat the oil in a deep cooking pot.
  6. Once the oil is hot, deep fry the tofu (two pieces at a time) until the color turns golden brown.
  7. Remove the tofu from the cooking pot. Let the excess oil drip. Slice the tofu into cubes. Set aside.
  8. Combine the tuna, tofu, onion, and green pepper in a mixing bowl. Toss.
  9. Pour-in the vinegar mixture. Gently toss until all the ingredients are well blended.
  10. Transfer to a serving plate or bowl.
  11. Share and enjoy!


3. Crispy Pork Sisig Recipe


  •      4 cups Lechon Kawali, chopped
  •      1 red bell pepper, seeded, cored and diced
  •      1 onion, peeled and diced
  •      5 to 6 Thai chili peppers, minced
  •      ½ cup calamansi juice
  •      salt and pepper to taste

Cooking Instructions:

  1. In a large bowl, combine Lechon Kawali, bell pepper, onions, chili peppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.
  2. You could add Chicharon bits for extra crunch!


4. Fish Lumpia Recipe


  •      1 kilo galunggong or any firm flesh fish
  •      1/2 head garlic, crushed
  •      1/2 head garlic, finely chopped
  •      2 medium size onion, finely chopped
  •      1 small size singkamas, finely diced
  •      1 medium size potato, finely diced
  •      1 medium size carrot, finely diced
  •      1 bundle kinchay chopped
  • 1 large size egg, beaten
  • 3 tbsp soy sauce
  • salt and pepper
  • spring roll or lumpia wrappers
  • cooking oil

Cooking Procedure:

  1. Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.
  2. Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sauté garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.
  3. Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep frylumpia at medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and soursauce or Thai sweet chili sauce.


5. Easy Kinilaw Recipe


  •      2 kgs. fresh fish Barracuda/Tuna/King Fish fillet, cut into cubes {I use fresh catchBarracuda for this      post.}
  •      2 cups vinegar {or a little more to keep raw fish properly soaked}
  •      200 grms. ginger, peeled and minced
  •      200 grms. dry red onions, finely chopped
  •      200 grms. tomato, finely chopped
  •      400 grms. cucumber, coarsely peeled. Cut halve and quarter it lengthwise then cut thinly.
  •      8 pcs. red/green chilli hot, thinly sliced
  •      1/2 cup finely chopped spring onions
  • 100 ml. lemon or kalamansi juice {a little more or less defends on your taste}
  • 2 Tbsp. sugar
  • Salt and freshly grounded black pepper

Cooking Instructions:

  1. If you are using frozen fish, thaw it inside the fridge below 4′C overnight. No need to descale the fish.
  2. Cut the fish head and pick the part which is after the ribs and few inches before the tail.{Other fish parts can be cooked for other dish like Sinigang sa Kamatis}.
  3. Using a fillet knife, run it through the meat avoiding the fishbones. Cut the fillet in half lenghtwise. Lay it flat on the chopping board, scale side down and carefully run the knife to remove the skin from the meat. Cut the fih fillet into cubes. Discard fish skin and fishbones. Transfer into a large mixing bowl.
  4. Pour in the vinegar into the bowl of raw fish. Toss generously, making sure all raw fish is properly soaked in vinegar. Cover with plastic film wrap and set aside for 30 minutes.
  5. While waiting for the soaked fish in vinegar, you can start preparing the other ingredients. You might wanna keep some of these chopped ingredients for topping your Kinilaw before serving it later on.
  6. Now after 30 minutes… Strain soaked fish and discard the used vinegar. Transfer into a larger mixing bowl, add all the chopped ingredients. Pour in the lemon/kalamansi juice. Season with sugar, salt and freshly grounded black pepper.
  7. Transfer it to a serving dish, top with reserved chopped ingredients. Keep it cool and serve with extra slice of lemon or kalamansi.