My chosen field is said to be a man’s world. Back in college where one interacts with more males and t-squares than females, important and close friendships between opposite sexes is as natural as breathing. And after each semester of hard work and sleepless nights, breaks and summer vacations were celebrated with parties full of booze. (Parents, no need to worry. As long as you know who your kids’ friends are there is no reason to panic.)
The 1st time we had a drinking spree at home was my 19th birthday and that day marked the beginning of a series of inuman either with friends and relatives. My parents were always there enjoying every bit – mom drinking liters of cola while dad with just half a bottle of beer that’s consumable for the whole night.Social drinking eventually played a huge part in my kind of work for a lot of reasons. Dealing with colleagues, clients, consultants, suppliers, contractors, even laborers. Also like Ting said, drinking is a way of unwinding. It’s a person’s way of de-stressing from a hard day’s knock although now it’s been quite a while since I went into such a pinoy-style gathering and my tolerance to alcohol has diminished considerably.
Pulutan is a kind of food that is served as accompaniment to a drink. It comes in different kinds like meat, fish, nuts, chips. It’s prepared in different ways… fried, steamed. Basically, it is anything that makes drinking enjoyable.
Too bad I forgot what Dad & Mom normally prepared for pulutan. My guess, menudo or inihaw na tilapia (broiled tilapia over live charcoal). With my friends, I do remember that isaw has always been a favorite. It could be IUD (chicken intestines) from a street vendor (IUD photo is courtesy of GUTS. GRIT. GUMPTION.) or crispy chitterlings as prepared by my friend’s mom. Here in Beijing we occasionally go to this English bar with Pinoy musicians, an equally Pinoy chef, and among our favorites are sisig (a sizzling dish of spicy chopped pork head & liver) and chicharong baboy (pork rinds).
However, when it comes to pulutan it’s the other way around over here as it is alcohol that accompanies food. The Chinese traditionally drink while eating so you can imagine the scenario as it’s considered improper to say no to the host especially if he’s our Client. Gan Bei! ( Pronounced ‘gam bay’, meaning ‘dry cup’) You are expected to empty the glass. The good thing is that drinking with food decreases the rate of alcohol absorption and may also reduce the amount consumed.
For LP6, here is the recipe of our carinderia adobong isaw ng baboy (stewed chitterlings, chit’lins or pork intestines, whatever) as I remember it from my Dad. It’s not standard turo turo (eatery) food but a delicacy especially popular with the common masses served as pulutan. Oh was I glad to find that the chitlins being sold here in supermarkets are really clean.
250g chitterlings, thoroughly washed, sliced about 2in long
slices of pork fat (optional, for additional flavor)
2 tbsp of crushed garlic
1 medium-size onion, cut into quarters
2 pc of bay leaf
about 10 pieces of peppercorns
1/2 cup of say sauce
1/2 cup of vinegar
Add the chitterlings in a pot of boiling water and boil for about 2-3 minutes. Get rid of the water, drain the chit’lins and rinse in strainer. Add about a liter of water to your pot and bring to boil. Return the chit’lins to the pot, add the pork fat and boil for about 30 minutes over low heat. Add all the other ingredients except the vinegar and bring to boil. Add the vinegar without stirring. Simmer for an hour or more until tender. Add more water if necessary. Don’t dry it up, leave a cup or two of sauce. Your pulutan is ready as it is or spice it up with chili.
This guy here who’s basically a non-drinker brought us premixed alcoholic flavoured drink as shown above – Red Square (green vodka ice flavor) and Bacardi Breezer (tropical peach flavor) to be enjoyed w/ my isaw while watching DVD. The left-over? Cean & I ate it with rice. Sarap!
This post is for Lasang Pinoy 6: Let’s Wash it down with Booze!