Pulutan by Corinne Bautista

PULUTAN FILIPINO APPETIZERS

PULUTAN

/POO-LOO-TAN/ NOUN Food or snacks provided as an accompaniment to alcoholic drinks.

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TO MY MAMA I love you to the moon and back

CON

01:

TENTS STICKS

PORKBARBECUE

ISAW

(GRILLED INTESTINES)

FISH

03:

GRUBS INIHAW

BALLS

SISIG

NA LIEMPO

02: NIBBLES

(PIG SKIN)

CHICHARON BULAKLAK

TOKWA’T (TOFU & PORK) 47 BABOY KILAWIN

BANGUS 61

INIHAW NA

PUSIT

(CEVICHE)

8 PULUTAN : FILIPINO APPETIZERS

WHAT IS

PULUTAN?

PULUTAN : FILIPINO APPETIZERS

INTRODUCTION Pulutan is a Filipino term use to accompany with an alcohol drink. Most pulutan are salty, fatty, and textured, making them good complements to the taste of alcohol. With the establishment of high-class drinking places and the opening of bars and restaurants, the pulutan has been elevated somewhat to an appetizer status in menus. Pulutan (literally “something that is picked”) or Philippine Tapas is a term roughly analogous to the English term “finger food”. It originally was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes The art of eating “pulutan” during drinking session may be attributed to the Spanish culture of tapas-tapas. Pulutan is any cooked dish (meat, chicken, pork, seafood) taken with wine, beer, liquor during a drinking session. However, the tapas in the Spanish cultural scheme of things became a nondrinking food somewhat similar to an American beef jerky, and the emergence of pulutan as a distinct cuisine centered on alcohol became

The Filipinos has also evolved grilling to a whole new level. Some grilled foods include “isaw,” chicken or

the norm in the Philippines.

Pulutan is an enigma as it is distinct from regular meals and merienda. As a

matter of fact, some of the pulutan cuisine became regular meals themselves (i.e. sisig and barbecue) or pulutan itself became the centerpiece of an occasion (i.e. fiestas and birthdays). The art of cooking pulutan has evolved and controversial partly because of the use archaic methods as well as exotic animals. Poor people, particularly in the rural agricultural areas tend to develop unique dishes mythified for their potency and hidden “aphrodisiac” powers. “Camaro,” which are field crickets cooked in soy sauce, salt, and vinegar, became popular in Pampanga; “papaitan,” which is goat or beef innards stew flavored with bile that gives it a bitter taste; Soup No. 5, which is a soup made out of testicles that can be found in restaurants in Binondo, Manila; “asocena” or dog meat popular in the Cordilleras; and “pinikpikan” chicken where the chicken has been beaten to death to tenderize the meat and to infuse it with blood. It is burned in fire to remove its feathers then boiled with salt and pork.

pig intestines marinated and skewered; “tenga,” pig ears that are marinated and skewered; pork barbecue which is a satay marinated in a special blend; “betamax,” which is a salted solidified pork blood that is skewered; “adidas,” which is grilled or sautéed chicken feet. And there is “sisig” a popular pulutan made from the pig’s cheek skin, ears and liver that is initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.

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The Manila night life has grown into array of different scenes. These day its all about this newest spot in town. What new clubs have opened up, where the new underground bar has moved it location and what’s the new name. The Manila scene has certainly evolved and adapted from every parts of the world. Western influences being the most dominant. Gripping the underground vibe is becoming one of the most sought after by the cool kids of Manila. In the past years, business partners have been teaming up trying to look for the next big spot. Usually turning old factories, buildings and even old houses and changing them into some new bar or club. A lot of the creatives and entrepreneurs of merge their ideas and just come up with all this places. Somewhat even reminiscent of what you’d see here in the states.

Alcohol drinking is a big part of the Filipino merrymaking activities. Beer is an essential part of fiestas, birthdays, and parties. Even when there is no special occasion, many Filipinos love to hang out together drinking alcoholic. Without it, life would be laid back and straightforward. Pairing it with the right pulutan has always been the move, no matter what the circumstances it was always tradition. There was never a drinking session or party I have ever been to without being served a pulutan dish. Everyone has their own unique twist or their own versions of the classic dish, and nowadays even doing that East meets West fusion thing. Most especially with a lot of the up and coming bars at the hip places of the metro, usually owned and manned by millennials or graduates from culinary schools. Manila youth have been setting themselves up for progressive moves. Being influenced by what they see around the world and the internet making that all possible you could see how different the changes have gaining in the Philippines. There’s no holding back and the food will alwasy be as great as it is.

PULUTAN : FILIPINO APPETIZERS

But we also can’t forget the simple laidback Inuman at someone’s home with a bunch of family and/or friends. This is where everything started, Filipinos all have that down time in the day, where they sit around have a few drinks and talk about everything you could imagine. As the night goes deeper and the drinks getting heavier; Pulutan was always the savior of those night, because often times you end up skipping dinner. That’s pretty much how days are in the Philippines. Even in our youth, it sounds bad but back home, age never really mattered, as long as you were old enough to handle a drink you were good. So even in high school all the way through college, there were a lot of this soon as classes ended, you’d be calling out friends asking what or where everybody was going to. A bad habit to most people but sure was a whole lot of fun. It usually got you thru the week. Pulutan is a term roughly analogous to the English term “finger food” or Spanish Tapas. Originally, it was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig.

Deep fried pulutan include chicharrón (also spelled chicharon or tsitsaron), pork rinds that have been boiled and then twice fried, the second frying gives the crunchiness and golden color; chicharong bituka, pig intestines that have been deep fried to a crisp; chicharong bulaklak, similar to chicharong bituka it is made from mesenteries of pig intestines and has a bulaklak or flower appearance; and chicharong manok, chicken skin that has been deep fried until crisp. Smaller snacks such as mani (peanuts) are often sold boiled in the shell, salted, spiced or flavored with garlic by street vendors in the Philippines. Another snack is kropeck, which is fish crackers. Tokwa’t baboy is fried tofu with boiled pork marinated in a garlic-flavored soy sauce or vinegar dip. It is also served as a side dish to pancit luglog or pancit palabok. You can also find tuhog-tuhog accompanied by sweet or spicy sauce. This include Fish balls, Kikiam, Squid balls etc., these are commonly served during a small gathering or in local bars.

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Pulutan cushions the impact of alcohol, especially when a get-together requires a long night of catching up with old friends, bonding with new buddies or celebrating milestones. Although it used to cover only food meant for picking up with your fingers while imbibing beer and other spirits, it has since expanded to include foods that require the use of cutlery. One wouldnâ&#x20AC;&#x2122;t want to risk injury from picking up food from sizzling platters or hot stews. In some cases, it has been elevated to main course status, like the very popular sisig and crispy pata. Pulutan always goes along with Inuman. Thatâ&#x20AC;&#x2122;s just the Filipino way, we eat as much as we drink. Hopefully this book could entice you to exploring further into the Filipino cuisine. This food is meant for sharing. So next time your friends come over for a round of beer, impress them by making big batches of one or several of these recipes.

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Essential Ingredients KALAMANSI

GARLIC ONIONS

PULUTAN : FILIPINO APPETIZERS

CHILI

SOY SAUCE VINEGAR

PULUTAN : FILIPINO APPETIZERS

Vital Equipment BAMBOOSTICKS WOK

GRILL

PULUTAN : FILIPINO APPETIZERS

METALTONGS

SPIDERLADLE

SIZZLING PLATE

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TER 1:

CHAP

STICKS

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PULUTAN : FILIPINO APPETIZERS

STIC

For our first chapter, Sticks, it would be all about different meat or parts on a stick. These are also what you’d find on the streets of the Philippines at around 3 or 4 in the afternoon being grilled, you’d smell the whiff of wood being fired up and you know it would be that time,

some fried at the local neighborhoods. But other than that, its also a bar and party staple. The skewered meats make it so easy for everyone plus the

also

There are those pretty unusual types like chicken heads and feet or pork ear and blood. But here we have picked out pork meat, pork or chicken intestines and fish balls, just to keep it mellow. The flavors speak taste so good.

for itself and if your one whose had it would definitely know what we mean. I’m sure a few sticks wouldn’t be enough. Its always good to try something new.

PULUTAN : FILIPINO APPETIZERS

PORK BARBEQUE ON A STICK

These grilled pork barbecue skewers define nearly every Filipino party. There has never been a time when guests refused these char-grilled pork bits on bamboo skewers. Pork barbecue on sticks are actually street food in the Philippines. You will find it in a lot of street corners, the succulent dark pork grilling on a make-shift outdoor grill. prep time: 4 hrs, 30 mins cooking time: 20 mins total time: 4 hr 50 mins

1 head of garlic, peeled and crushed 1 tbsp salt 1 tsp black pepper 1/4 cup sugar ¼ cup soy sauce 2 tbsp freshly-squeezed kalamansi juice 2 lbs pork butt, cut into ¼ inch slices ¾ cup 7-Up soda

Combine the first 6 ingredients in a small bowl. Stir until all the sugar is melted. Place pork in a shallow glass container. Pour in the marinade and stir in until all the meat is coated. Pour in the soda and stir again. Cover tightly and place in the refrigerator overnight, or for at least 4 hours. Soak skewers 30 minutes before using. Skewer meat and set aside. You may use marinade by placing in small pan and boil for 2 minutes. Set aside. Prepare grill. Cook Pork BBQ sticks over medium-hot coals about 3-5 minutes on each side, basting every so often. Serve immediately.

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PULUTAN : FILIPINO APPETIZERS WW

sao /

/ ee-

ISAW

(GRILLED INTESTINES) Grilled Isaw or Inihaw na Bituka are intestines boiled until tender then grilled. This is probably the most sought and most popular street food in the Philippines. This has earned the reputation of being the best affordable pulutan.

500g Chicken Intestine, cleaned or 500g Pork Intestine, clean and sliced 1 garlic head ½ cup soy sauce 3 laurel leaves 1 tsp crushed black pepper ¼ cup vinegar Bamboo Skewers BASTE: Cooking oil Banana Ketchup Soy sauce DIPPING SAUCE: 1 ½ cup vinegar 1 head garlic crushed 1 red onion, chopped ½ cucumber, chopped

In a pot, add garlic, soy sauce, laurel leaf, crushed black pepper to the chicken intestines. Let it boil. When the mixture boils, add vinegar and reduce the heat to low. Allow to simmer then stir and turn the fire off.

prep time: 1 hr, 30 mins cooking time: 30 mins total time: 2 hr

Allow to cool before skewering it on bamboo sticks. Grill the chicken intestines on a preheated grill until brown but not burned. While basting with the mixture and turning them over to get both sides. For the vinegar dipping sauce, combine red onion, garlic, chillies and blend in a food processor or blender. Put it in a serving dish and add vinegar and calamansi. Season with salt, sugar and pepper.

4 red chillies 4 calamansi 1 tbsp fish sauce 1 tbsp white sugar

PULUTAN : FILIPINO APPETIZERS

FISH prep time: 2 hrs cooking time: 20 mins total time: 2hrs 20 mins

BALLS This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip! A homemade take that is way more tastier and healthier. You also have the freedom to choose which fish you’d prefer.

400 to 500 grams fish fillet (any fish may be used; we used tilapia for this recipe) 1-inch piece ginger, peeled 4 cups diced potatoes 1 cup diced carrots 1 whole garlic, minced 1 egg, beaten 1 ½ cups cornstarch ½ cup cassava flour salt and pepper to taste 8 cups fish stock oil for deep-frying SAUCE 1 cup vinegar 1 cup Sprite or 7-Up 1 cup brown sugar 3 tbsp soy sauce 2 tbsp cornstarch dissolved in 3 tbsp water (optional) chili flakes or chopped fresh bird’s eye chili

Poach the fish fillet in salted water with the ginger. Once cooked, flake the fish to make about 4 cups of flaked fish. In a separate pot, boil potatoes and carrots until soft. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth. Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper. Form into 1-inch balls. Simmer in fish stock until opaque. Drain. To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.) Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste. For a spicy sauce, add chili.

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TER 2:

CHAP

NIBBLES

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PULUTAN : FILIPINO APPETIZERS

BLE NIB S Now this right here is what it really means when you say Pulutan. From its root word Pulot which means “to pick something up”. This chapter would be the type of pulutan you could pick piece by piece with your fingers, but not necessarily there’s usually still a fork but when you’re with family that’s how it usually went down back home, well depending on the setting too, but you know what i mean. These are also

probably my most favorite ones. Tokwa’t baboy which is fried tofu and pork is my pulutan staple and I also eat it with rice too. I

try to justify how healthy it is just because it’s tofu. Then there’s chicharon bulaklak which has so much flavor, very heavy, but tastes really good dipped in some spicy vinegar and paired with a bottle of beer. You’ll be set for the night. Kilawin is probably the healthiest option in this book, sort of like ceviche but it would be a mix of vinegar and kalamansi rather than lime.

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PULUTAN : FILIPINO APPETIZERS

TOKWA’T

(TOFU& PORK)

BABOY

Tokwa’t Baboy is a dish composed of crispy pork belly and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw. Pour-in water in a pot and bring to a boil

prep time: 30 mins cooking time: 1hr 15 mins total time: 1 hr 45 mins

Add salt and whole pepper corn 1 lb pork belly (liempo) 1 lb firm (or extra firm) tofu (approx. 4 slices) 1½ cup white vinegar ¼ cup soy sauce 4 tbsp sugar 2 tbsp salt 1 tbsp whole pepper corn 1 small onion , diced 2 stalks green onions, cut in ½ inch length ⅛ tsp ground black pepper 5 cups water 2 cups cooking oil

Put-in the pork belly then simmer until tender (about 30 mins to 1 hour) Set aside Pour cooking oil on a separate pan and allow to heat When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy, and after the pork belly as well, to get the same crisp. Cube the fried tofu and slice the pork belly into bite-sized pieces then set aside Combine the sugar, salt, soy sauce, and vinegar in bowl. Stir. Microwave for 1 minute. Add the ground black pepper, onions, green onions, and chili pepper. Transfer the sauce in a serving bowl. Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side

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PULUTAN : FILIPINO APPETIZERS

(FRIED RUFFLED PORK)

CHICHARON BULAKLAK Chicharon Bulaklak or deep-fried ruffled fat is a popular Filipino appetizer. It 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. The ruffled fat is not really fat nor it is an intestine, but rather a tissue. It is the connector of the internal organs to the pigâ&#x20AC;&#x2122;s body

2 lbs. ruffle fat 1 tbsp whole peppercorn 5 dried bay leaves 2 Â˝ tbsp sea salt 4 cups canola oil 6 cups water

Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil.

prep time: 30 mins cooking time: 20 mins total time: 50 mins

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. 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.

PULUTAN : FILIPINO APPETIZERS

(CEVICHE)

KILAWIN Kilawin is the Philippine equivalent to Italian crudo or Mexican ceviche. In the Southern Philippines, tuna is especially plentiful and fresh and it has become one of the Philippines’ best food exports. It is served very cold, and provides respite from the hot tropical weather the Philippines is known for. Cut tuna into one inch cubes. Season with salt and pepper.

prep time: 30 mins cooking time: 0 mins total time: 30 mins

Add the vinegar and chill for 2-4 hours. Strain the fish and reserve the juices. 1 lb yellowfin tuna, cut into 1-inch cubes 1 ½ cup coconut vinegar or palm vinegar 1 red onion, sliced 1 red onion, diced 1 head garlic, sliced 4 slices fresh ginger 1 red bell pepper, small dice 3 red chili pepper (or fresno chili), sliced into rings and de-seeded 1 jalapeno, sliced into rings and de-seeded ¼ cup each lemon juice and lime juice ½ cup coconut cream Cilantro sprigs, for garnish

Add the onions, garlic, ginger, bell pepper, chiles, and lemon and lime juice. Mix well. Season with salt and pepper. Add coconut cream and garnish with cilantro. Serve very cold.

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TER GRUBS

CHAP

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PULUTAN : FILIPINO APPETIZERS

B GRU S When my friends and I would be having our Inuman sessions our Pulutan would always end up being ate like its their own meal. There would always be that one person who ends up hogging the plate until its all gone. This chapter dives into that heavy type of Pulutan. The type that would make you eat spoonfuls of it because its that good. Sisig has been the most popular bar food around the Philippines, so that would be the first from here. Some pig face parts and meat on a sizzling plate, doesn’t sound so appetizing but once you give it a try its beyond what you expect it would be.

Then we have a bunch of grilled seafood, these are also what we’d most likely be cooking on our trips to the beach. Before hitting the shore, we’d look out for

the closest fresh market and pick some up. Stuffed grilled fish is a definite go-to for most. A simple mix of diced tomato, onions and kalamansi juice would be the usual stuffing that bring out the great flavors. And usually this would also be the main dish during the trips, its great paired with some white rice.

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PULUTAN : FILIPINO APPETIZERS

SISIG SIZZLING

sig /

/ see-

Usually a dish that consists of parts of a pig’s face, like pig cheeks and ears, crisp and toasted served on a sizzling plate. With a drop of raw egg, that would cook on the plate, or one cooked sunny side up. With this recipe we’ll be going with pork belly and have the same crisp and tender meat. 2 lb. pork belly 2 cups water 1 cup pineapple juice 1 tsp. salt 3 cloves of garlic, crushed 1 tsp. coarsely crushed peppercorns 3 pcs. bay leaves 4 tbsps. soy sauce 3 tbsps. vinegar 1 large white onion, minced 3 pcs. (or more) bird’s eye chilies or chili picante (long green chilies), minced 1-2 tbsps. butter TOPPINGS AND GARNISH 3-5 pcs. calamansi limes (optional) Raw whole eggs

prep time: 30 mins cooking time: 1hr 15 mins total time: 1 hr 45 mins

In a heavy-bottomed pot, combine the pork belly, pineapple juice, water, garlic, bay leaves, salt and peppercorns. Cover the pot and bring to a boil. Set to simmer for about one hour or until the pork is tender. Drain the pork belly and parts. Set aside the broth for other use. Grill the pork over live coal until brown and crispy. Alternatively, deep fry the pork. Once grilled or fried, chop the pork and chicken liver into fine pieces. Add in the soy sauce, vinegar, onion and chilies. Thoroughly mix until all the ingredients are well-blended. Heat a metal plate or iron griddle pan. Melt the butter or margarine and then mix in the pork mixture. Remove the plate from heat. Crack one egg atop the sizzling sisig. Serve with calamansi

PULUTAN : FILIPINO APPETIZERS

(GRILLED PORK BELLY)

INIHAW NA LIEMPO

Inihaw na Liempo is known as Grilled Pork Belly in Filipino .It is prepared in a simple manner and the cooking process is not complicated, but it is full of awesome flavor. It’s always barbecue season - pretty much the whole year through. We are barbecue crazy in the Philippines. prep time: 3 hrs 30 mins cooking time: 1 hr total time: 4 hr 30 mins

2 lbs. pork belly ½ cup soy sauce 1 piece lemon (or 3 to 4 pieces calamansi) ½ tsp ground black pepper 1 tsp salt 4 cloves garlic, crushed ¼ cup banana catsup 1 tbsp cooking oil

Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours. In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir well. (This will be the basting sauce) Grill the pork belly while basting the top part of the pork after flipping it over. Serve hot with spiced vinegar or a mixture of vinegar, soy sauce, and chopped red onions

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PULUTAN : FILIPINO APPETIZERS

INIHAW NA BANGUS

(GRILLEDMILK FISH)

The best way of cooking fresh bangus would be grilling, stuffed with onion, tomato, ginger and bagoong alamang wrapped in foil. The foil traps all the juices from the fish and the stuffings which is then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside. Inihaw na Bangus dipped in a mixture of soy sauce, kalamansi and hot chili can make everyone droll. Wash the milk fish. Pat it dry using a paper towel.

prep time: 30 mins cooking time: 15 mins total time: 45 mins

1 large milkfish (bangus), with scales but guts removed 1 large tomato, diced 1 large red onion, diced 1 lemon (or 3 pieces kalamansi) 1 tablespoon minced ginger 2 teaspoons salt Â˝ teaspoon ground black pepper

Open the incision and then rub the salt on the inside of the dish. The fish should have an incision in the belly area. Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add the ground black pepper. Gently stir. Stuff the mixture inside the milkfish. Grill the fish in medium heat for about 10 to 12 minutes per side. Serve with a some dipping sauce, Mix some soy sauce, diced red onions, chilies and kalamansi

PULUTAN : FILIPINO APPETIZERS

(GRILLEDSQUID)

INIHAW NA PUSIT

Inihaw na Pusit is one of the simplest and easy to cook Filipino dish but it is also incredibly delicious. Inihaw na Pusit is simply flavored with stuffing, then quickly grilled to tender perfection. Squid must be cooked fast over high heat or slowcooked to achieve tenderness. Anything in between results in a chewy mess.

prep time: 1 hr 30 mins cooking time: 5 mins total time: 1 hr 35 mins

2 jumbo squid (about 2 pounds) 2 medium Roma tomatoes, finely chopped 1 small onion, peeled and finely chopped salt and pepper to taste MARINADE ½ cup honey ½ cup brown sugar ½ cup vinegar 5 to 6 cloves garlic, peeled and minced 1 thumb size ginger, minced 2 tsp salt 2 to 3 Thai chili peppers, minced

Hold the tail tube portion of the squid and with fingers, grasp the cuttle bone (the thin, clear cartillage inside the tube) and pull from the squid’s body. Remove black ink, wash and drain well. In a bowl, combine tomatoes and onions. Season with salt and pepper to taste. In a bowl, place prepared squid and add marinade. Cover and marinate in the refrigerator for about 1 hour. Drain squid, reserving liquid. In a sauce pan, boil remaining marinade for about 7 to 10 minutes. Divide tomato-onion mixture and stuff each of the squid. Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with marinade. For the Marinade In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt and chili peppers. Stir together until sugar and salt are dissolved.

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In de x A adidas 17 adobong mani 23 adobo 21 afritada 67 apas 13 asado 27 atchara 7 B baked tahong 15 baked mussels 19 balut 77 bananaque 29 bangsilog 23 batchoy 99 baye baye 89 belekoy 67 betamax 49 beef salpicao 43 bibingka 19 bicol express 73 biko 78 bihon guisado 20 binalot 26 binangkal 28 biningit 82 biskotso 30 bistek 48 bopis 22 buchi 34 bukayo 12 bulalo 14 burong 57

C calamares 23 callos 98 camaron 76 canton 87 cascaron 53 ceviche 43 chicharon bulaklak 45 chicken balls 34 curache 43 chicken feet 77 crispy crablets 78 crispy pata 45 cripsy tadyang 23 D daing 20 dinakdakan 37 dinengdeng 83 dinuguan 32 dodol 93 E embutido 29 empanada 37 ensalada 47 ensaymada 45 escabeche 44 espasol 45 F fried ruffled fat 45 fish balls 35

G gambas 43 ginataan 32 ginanggang 98 giniling 65 grilled intestines 45 grilled pork belly 54 grilled squid 51 grilled tuna belly 34 grilled milkfish 49 H halabos 23 halaya 54 halo halo 26 hamonado 87 hopia 23 I inasal na manok 33 inihaw na bangus 49 inihaw na liempo 47 inihaw na manok 23 inihaw na pusit. 51 isaw 33 K kadyos baboy 38 kadyos manok 32 kaldereta 77 kalamay 67 kare-kare 56 kamotekue 45 kikiam 43

PULUTAN : FILIPINO APPETIZERS

kilawin 37 kinilat 23 kinunot 87 kutsinta 67 kwek kwek 89 L lauya 23 latik 54 leche flan 34 lechon 78 lechon kawali 54 lechon manok 73 lechon paksiw 72 lengua 28 longganisa 29 lomi 37 lugaw 64 luglug 32 lumpia 12 M maja blanca 96 mami 34 maiz con yelo 33 maruya 56 mechado 50 misua 34 monggo 28 morcon 76 moron 54

N nata de coco

P paealla 45 palitaw 40 paksiw 34 paiya 32 pancit lomi 67 pancit molo 86 pandecoco 67 pandesal 98 papaitan 32 pares 31 pastel 81 patatim 37 patupat 23 pinakbet 67 pinangat 69 pinapaitan 80 pinikpikan 81 polvoron 96 pork barbecue 31 pork blood 77 porksilog 43 potchero 88 pulutan 23 puto 14 R relleno 43 rosquillos 78

S sarsiado 44 sapin sapin 66 shakoy 54 sinanglay 62 sinangag 65 sinugba 69 sisig 55 sizzling mushrooms 21 squid balls 49 sizzling squid 13 suman 37 T taho 98 tapa 62 tapsilog 45 tinola 76 tinapa 99 tocilog 34 tokneneng 67 tocino 33 torta 32 tofu and pork 43 tokwaâ&#x20AC;&#x2122;t baboy 43 turon 21 tuyo 25 U utan 54 utap 32 V valenciana 13

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PULUTAN : FILIPINO APPETIZERS

TYPEFACE The text is set in Baskerville designed by John Baskerville The headings are set in Montserrat designed by Julieta Ulanovsky Pagination in Direct de Gauche SOFTWARE Adobe Creative Cloud InDesign, Illustrator, Photoshop EQUIPMENT Macbook Pro, 13-inch Epson Artisan 1430 PAPER Red River Paper 60lb. Double Sided Polar Matte PRINTING AND BINDING Printing: Personally Printed Binding: California Office Services Date: May 13, 2016. Friday PUBLISHER Chronicle Books San Francisco, California DESIGNER Corinne Bautista PHOTOGRAPHY AND ILLUSTRATION Photographs: Corinne Bautista, Brendan Goco Illustrations: Corinne Bautista ABOUT THE PROJECT This is a student project only. No part of this book or any other part of the project was produced for commercial use