THE ‘ber months are here! But before Christmas comes around, turn your attention to the world’s largest beer festival, Oktoberfest!
Just like how a good bottle of wine is perfectly paired with cold cuts and cheese, a bottle of ice-cold beer is best paired with delightful bar chows or what is commonly known in the country as “pulutan.” No drinking session is ever complete without the savory, mouthwatering “pulutan,” right?
Here’s a list of some of the tastiest beer match in the country that you might want to try out.
Spam Fries
Think crispy, thick-cut pieces of Spam, battered and deep-fried, perfect for munching in between sips of beer. Aside from the fact that this version of fries is delicious, it is very easy to make. All you need are the following: a can of Spam, some oil, and some Sriracha or mayonnaise as sauce. After cutting the Spam into thick, stick pieces, place them in the fryer until they are golden brown. After, leave them on a paper towel to drain excess oil. You may also order this wonderful recipe at Monkey’s Belly Bistro Bar in Capitol Square, Escario St., Cebu City.
Sizzling Sisig
This here’s a classic “tagay” (slang for a “drinking session” in the Philippines) dish made with pork mask, liver, soy sauce, an array of spices and onions, and seasoned with chili peppers and calamansi. Did you know that sisig is actually a recipe that traces its roots from the northern Philippine town of Pampanga and means “to snack on something sour.” Where to get the best sisig in town? Try Kuya J’s or Gerry’s Restaurant and Bar.
Chicharon Bulaklak (Ginabot)
Healthy? Nope. Delicious? A hundred percent, yes! These deep fried pork innards sprinkled with salt are an all-time favorite. But just like when drinking beer, you should eat this sinful chow moderately. Dip a piece in spicy vinegar with a lot of chopped onions, ginger, garlic and chili to make it even more tasty. A popular place to get some “ginabot” would be at Pungko-Pungko sa Fuente.
Spicy Dynamite Sticks
Add a fiery twist to your drinking sessions. Take some whole green chilis, some tasty ground beef, creamy cheese, and prepare them all into crispy, deep fried rolls! Prepare a plateful of these things and get ready to eat, drink and be merry!
Crispy Pata
This popular Filipino pork dish is technically a deep-fried whole pork leg. This crunchy-on-the-outside-yet-juicy-on-the-inside indulgence is served during special occasions but is always present during drinking sessions as well. Each bite will leave one satisfied yet hungry for more. The best Crispy Pata in Cebu is served at Alejandro’s Crispy Pata, Century Plaza, Juana Osmeña St., Cebu City.
Adobong Mani and Kropek
This basic combo is found in every drinking session: Deep fried peanuts, mixed with salt, garlic and chilil; and a plate of deep-fried prawn crackers.
So how about you? What’s your favorite “pulutan?”