Reinvent your pulutan with these five recipes

HAVING a couple of beer with friends at home after a week of hard work is fun and relaxing, especially for boys.

But pairing that ice cold beer with a delicious "pulutan" makes the bond even more special. From a beer guy to another, here's five improvised recipes you may consider on your next jam with the barkada.

I’m not tolerating anyone here to drink, because these recipes are also perfect for lunch with the family and casual nights.

1. Dinakdakan

Some would choose sizzling sisig over anything else in the menu. But this sisig-like "pulutan" which originated from Ilocos Region, should perk up your appetite.

Go to your nearest meat shop and look for that meat part with more fat, for example, the belly, and boil it until it gets tender. Once done, dry the pork and sear it on a hot pan until it turns golden brown. Chop the meat into bits and mix it with mayonnaise then add a generous amount of chopped shallots (onion) and sprinkle it with salt to taste. Thank me later.

2. Hotdog and Lumpiang Shanghai

There's always unexpected drinking session that happens most of the time, leaving the unprepared host with no means of resources, especially at night.

But a stock of hotdog and lumpia in your freezer will surely do. You only need to take out your frying pan, add some oil, fry those instant foods and voila! The flock will surely enjoy munching one of those while drinking the squad’s favorite ale. Cheers! 3. Mushroom and Garlic

I got this idea from this old bar located in Illustre, this city. Instead of a sizzling meat floating with oil on a sizzling plate, improvise it to something light.

They stirred the garlic in a pan with butter until that distinct smell comes out before unloading those handsome mushrooms in that same pan. As soon as it’s done, they placed it in a sizzling plate as your palates start rejoicing while it approaches your table. You can try that easy method at home. Apart from being tasty, it’s also affordable.

4. The classic "kinilaw" with a twist

"Kinilaw" or what the Japanese called "Sashimi" is always on the top list in every drinking session for choosing a "pulutan". But serving it a little different is something bold.

From the authentic method of letting it be cooked by the vinegar/ lemon and garnishing it with onions and ginger with a pinch of native chili, there's this one method I discovered that my friends and relatives learned to love because they had no choice, I'm the boss in the kitchen.

Mix the coconut vinegar (suka sa tuba) and the sugar cane vinegar (Datu Puti) along with the salt, peeled ginger, onion and the native chili. Heat a pan with a table spoon of oil, when hot, cook that mixed ingredients for a half minute. While still sizzling hot, slowly pour that garnished vinegar on that fresh raw fish and see the difference. It’s a whole new style with the same original recipe.

5. Hard boiled egg with kick of soy sauce and vinegar

I learned this trick a couple of months ago when I had a couple of shots with a new friend at their crib. Nothing complicated and it’s easy, easy as eating it.

It’s easy to prepare for a spontaneous drinking gathering. Simply cut that hard boiled eggs into half, smudge it with a same amount of soy sauce and vinegar and garnish it with plenty of onions. If the squad wants a little kick, add some native chili. That's how it’s easy to be served. KAMPAI!