Philippine Food And Alcoholic Beverages

Philippine Food And Alcoholic Beverages

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Consumption of alcoholic drinks and beverages has been has been rooted in our culture even before the colonizers came. Whenever theres a celebration or a need to socialize with people, friends and family, alcohol is always there. In most instances, being eligible to drink is considered a rite of passage for young boys. Of course, if theres good liquor, then you certainly should have good food. The Pulutan is the lovechild between the two. Like to the French hors d'oeuvres, the Pulutan, which literally means to something that is picked up, is a delicacy paired with alcohol or liquor. Pulutan may also refer to oily food eaten to prevent intoxication from consuming too much liquor.

The term Pulutan can traced back to 1613, in the Vocabulario de la lengua Tagala, a dictionary penned by Pedro de San Buenaventura. Back then it was only known as Polotan. However, it was only in 1860 when they categorized Polotan as a snack paired while drinking wine. In general, Pulutan is any food that taste great while consuming alcohol. It may range from a variety of meats and seafood served in a number of ways. The Pulutan favors no social economic classes as everyone can enjoy Pulutan. From the man on the streets to CEOs in the executive boardroom, there will always be a Pulutan that satisfies your palette. Grilled food is one of these-especially pork meat along with other grilled pig parts, which are always top choices amongst people enjoying a drinking session. Pork barbeque is a pork recipe that is satay like in form and marinated in a special sauce, which can either be spicy or sweet. Others include skewered pigs ears and pigs intestines. Of course, a drinking session can not be complete without eating Sisig, a Philippine food made of up pigs jowl and cheeks boiled and grilled, topped with pig brain to achieve a creamy texture then served on a sizzling plate. Others include the Adidas, a unique chicken recipe made from marinated chicken feet then grilled or sauted to achieve that chewy texture. On the other hand, the crunchy Chicharon is a mainstay among those looking for something salty. Usually pork rind is used to make Chicharon but now you can find one that is made from pig intestines or fish skin. It is salted, deep fried and dried, ready to eat anywhere. Other small snacks include roasted peanuts sauted with garlic and, prawn crackers more known as kropek.

From street hawkers to the posh restaurants around the metro, this is a triumph for Filipino ingenuity and resourcefulness. Chefs have masterfully crafted new innovations for the Pulutan to satisfy the complex palette of their patrons. Now, the Pulutan is not just your companion when drinking alcohol; people now see them as a regular meal that can be eaten from time to time and sometimes considered the main highlight of an occasion. Moreover, the emergence of Pulutan in such places has bridged the gap between the rich and the poor. It has single handedly united Filipino people under one cause-enjoying good food.

About the Author:
Aurawind is always on the lookout for excellent Beef, Pork and Chicken Recipe



Article Originally Published On: http://www.articlesnatch.com


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