Pulutan Filipino Philippine Tapas Recipes Cookbook

This is a paperback book. The book is written entirely in English and uses standard measurements for cooking instructions (cups, teaspoons, etc.)
Pulutan – From The Soldier’s Kitchen (Paperback – Written in English) by Elmer D. Cruz (Author), Emerson R. Rosales (Author), Ellen T. Tordesillas (Editor), Yvonne T. Chua (Editor)

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, as in the case of sisig.

Deep fried dishes include chicharon that are pork rinds that have been salted, dried, then fried; chicharong bituka or chibab (pig intestines that have been deep fried to a crisp); chicharong bulaklak or chilak similar to chicharong bituka has a bulaklak or flower appearance of the dish made from mesenteries of pig intestines; chicken skin or chink that has been deep fried until crispy.

Some grilled foods include Barbecue Isaw, chicken or pig intestines marinated and skewered; barbecue tenga pig ears are marinated and skewered; pork barbecue which is a satay marinated in a special blend; Betamax that is salted solidified pork blood which is skewered; Adidas which is grilled or sautéed chicken feet. And there is Sisig a popular pulutan made from the pork’s cheek skin, ears and liver that is initially boiled, then grilled over charcoal, then minced and cooked with chopped onions, chillies, and spices.

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.

The fried Tokwa’t Baboy is tofu fried with boiled pork then dipped in a garlic-flavored soy sauce or vinegar dip that is also served as a side dish to pancit luglog or pancit palabok   To read more about Philippine Tapas or “Pulutan” and the history of Tapas in Spain, the Philippines and other countries, just check out this online reference at:http://en.wikipedia.org/wiki/Tapas )
“Pulutan – from the Soldier’s Kitchen” is a soldier’s cookbook co-authored by Ensigns Elmer Cruz and Emerson Rosales who are currently under detention for being accused of being part of a coup plot to bring down the administration of current Philippine President, Gloria M. Arroyo. This is the kind of cookbook that can provide cooking secrets that no other traditional cookbook can provide – tasty cooking recipes for finger foods — that is, Philippine Tapas or “Pulutan” that Filipinos love to munch on while consuming beer.

Putting out a cookbook might have been the last thing on their minds if Ensigns Elmer Cruz and Emerson Rosales were still at duty — at sea or a naval facility. But incarceration has a way of drastically altering people’s lives, as the two young Philippine Military Academy graduates (class of 2000) discovered first hand. Cruz and Rosales are among hundreds of soldiers from the Magdalo movement who were thrown in jail for their participation in July 2003 in what now is popularly known as the “Oakwood Mutiny”. The duo have turned to cooking, among other activities, to not just while away the time — and they have a lot that in their hands — but also recreate the flavors they had savored during their childhood, their cadet years, and their stints at sea.

But pulutan? Why not? After all , pulutan has been many a soldier’s trusty buddy (besides beer and spirits, of course) in good and bad times.Pulutan conjures the comraderie that binds many Pinoys, including these idealistic soldiers. And Cruz and Rosales had as yet to see a book devoted to the pulutan they adore. Ensigns Cruz and Rosales and their contributors swear by all the entries in this recipe book. It’s a soldier’s pledge.   Here are the recipes contained in this very unique cookbook:

ALL-TIME FAVORITES
Baked Pork Ribs
Beef Caldereta
Beef Salpicao
Beef Teriyaki
Calderetang Pato
Crispy Pata
Humbalicious
Pata Tim (Glazed Pork Leg)
Patuten/Pato Tim (Humbang Itik)
Pinaupong Manok sa Palayok
Pinoy Siomai
Special Tokwa’t Baboy
Swabeng Spareribs
ATBP.
Beef with Gravy
Pata con Pina
Pinakupsan
Pork Chop with a Twist
Sweet Corn and Mushrooms
Tequila Combo
Turbo Spareribs

FRIED PULUTAN
Calamares a la Trillanes
Chicharon Bulaklak
Crispy Crablets
Fried Tahong
Groggy Chicken
Liver con Bacon
Nilasing na Sugpo
Pork Liver Fries
Spicy Chicken Wings
Sweet and Sour GG Balls
Tanigue Fingers

GOAT’S MEAT
Calderetang Kambing
Kilawing Kambing
Pinapaitang Kambing
Sinampalukang Kambing
INIHAW DELIGHTS
Bloody Belly Grill
Grilled Chicken Adobo
Grilled Pork Ears
Oyster Grill
Sinugba na Saang (Conch)
Spicy Stuffed Squid
Buttered and Steamed Tilapia
KINILAW
Beef Kilaw (Ata-Ata)
Beef Kilaw (Kinigtot)
Jumping Salad
Kilawing Pusit
Kilawing Puso ng Saging
Kilawing Tanigue
Kilawing Tanigue with a Twist
Kinilaw na Saang (Conch)
Kinilaw na Taklobo (Giant Clams)
Kinilaw na Talaba

LAMANG-DAGAT
Adobong Taklobo (Giant Clams)
Anak ng Pugita
Buttered Tahong or Halaan
Gising Gising (Seafod Extreme)
Sauteed Oysters
Shrimps and Hotdog
Sisig Tuna
Steamed Anchovies
Stuffed Oysters
Tahong Especial
LUTO SA GATA

Adobong Hito sa Gata
Adobong Pugo sa Gata
Bicol Express
Bicol Express II
Ginataang Kuhol
Ginataang Octopus
Satti de Zamboanga
Seafood Curry
LASANG EXOTIC
Adobong Dagang Bukid
Balls 2 Men!
Ginataang Pagi
Insectxotic
Kinilaw na Balat (Sea Cucumber)
Kinilaw na Tuyon (Sea Urchin)
Kinilaw na Tamilok (Woodworm)
Paes (Steamed Stingray)
Palakang Bukid

USAPANG LECHON
Lechon Kawali
Lecon Paksiw
Leftover Lechon Fries
Swabeng Lechon Kawali
PULUTANG SABAW
Bulalo
Sinampalukang Manok
Sinigang na Adidas
Soup No. 5
NOT THE USUAL PARTS
Bangus Sarapa
Bopis
Dinakdakan
Dinuguang Manok
French Kiss (Cow Tongue)
Kapalmuks
Kiss my Chicken’s Ass
Paklay
Pinapaitang Baboy
Pinapaitang Baka
Smooch (Ngiwngiw)
Tarlaqueno Sisig
Vampire’s Delight

GLOSSARY OF FILIPINO CULINARY TERMS INTO ENGLISH

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