In the Philippines, drinking is a past time, a way of unwinding (for the men anyway). It's a person's way of de-stressing from a hard day's knock. Not that it is not in other countries, but there is an added twist to how Filipinos enjoy drinking. More often than not, they always have a pulutan to go with their drinks. Sometimes, the reason why a drinking spree is unforgettable depends on how good the pulutan is. Only in the Pilipins, so they say!
As street-hawkers and restaurants mushroomed, so did the meaning of pulutan expand. Pulutan is now served as a delicacy and specialty in reputable restaurants, not as a pulutan per se but as appetizers. From a simple dinakdakan, evolved "crispy sisig". I couldn't even draw the line between ingenuity and poverty when it comes to pulutan anymore. The chicken feet that my father used to throw away when he cooked tinola are now delicacies called "Adidas" and you will find out from my round-up why. If you're walking down the streets and see IUD-like barbecues, well they are called IUDs indeed made out of chicken intestines. They do make drinking enjoyable whatever they're made out of.
So, let's not waste our time. Bring out all the pictures we took during the holidays to show-off how we enjoyed our boozes or bring out the pots and pans and cook one up if you haven't done one yet and let's re-live the holiday feeling over again.
Do you want to join? Here's how it works. Write your thoughts about pulutan on or before January 31. Post them in your blog and send me an e-mail at firstname.lastname@example.org or email@example.com so I could include you in my round-up. You don't need to be a Filipino to join. Yeah, tell us how your trip to the Philippines was, that's alright!
Take it away!!