Philippine food and Alcoholic Beverages
Drinking alcoholic beverages has been has been rooted in our culture even before the colonizers came. Whenever there’s an occasion or a need to socialize with people, friends and family, drinking sessions are always there. In most instances, being eligible to drink is considered a rite of passage for young boys. Of course, if there’s good liquor, then you certainly should have good food. The Pulutan is the lovechild between the two. Similar 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 drunkenness from drinking 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 goes hand in hand while drinking liquor. It may range from a variety of meats and seafood prepared in a number of ways. The Pulutan favors no social economic classes as everyone can enjoy Pulutan. From the man on the streets to those in the executive boardroom, there will always be a Pulutan that suits your taste. Grilled food is one of these-especially pork meat along with other grilled pig parts, which are always top choices amongst the drinking crowd. Pork barbeque is a pork recipe that is satay like in form and drenched in a special sauce, which can either be spicy or sweet. Others include skewered pig’s ears and pig’s intestines. Of course, a drinking session would not be complete without eating Sisig, a Philippine food made of up pig’s 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 marinating chicken feet for long period of time then either steaming or grilling it. On the other hand, the crunchy Chicharon is a favorite 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 cooked 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-feasting on good food.
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