Gene Gonzalez - The Little Pulutan Book

The Little Pulutan Book
Gene Gonzalez

Copyright to this digital edition 2015 by GENE GONZALEZ

All rights reserved. No part of this book may be reproduced in any form or
by any means without the written permission of the copyright owner and
the publisher.

Published and exclusively distributed by
ANVIL PUBLISHING INC.
7th Floor Quad Alpha Centrum Building
125 Pioneer Street
Mandaluyong City 1550 Philippines
Telephones: (632) 477-4752, 477-4755 to 57
Locals 815 and 817
Fax: (632) 747-1622
www.anvilpublishing.com

Book design by ANI V. HABLAN (cover) and JOSHENE BERSALES (interior)
Food styling by NOVIA DAVID ZAPATA
Front cover photo by CROWN DOLOT
Photo of the author on the back cover by WENDY BASILIO

ISBN 9789712731945 (e-book)

Version 1.0.1

I n the Philippines, probably the most popularand effectiveway to celebrate and strengthen friendships is by coming together over a round of drinks. And in the Philippines, wherever there is drinking, there is sure to be a plate of pulutan.

The pulutan, after all, whether it is a plate of peanuts or a sumptuous seafood dish, is as much an essential part of the inuman, as the beer or liquor itself, and deserves some special attention.

This cookbook offers an assortment of pulutan dishes that are guaranteed to go well with any kind of beer or liquor. There is something here for everyone, from crispy finger foods to fancy meat dishes. For those who love to cook as well as to drink, this little collection of exciting pulutan is sure to please.

M y truly tasty thanks to the group of students with whom I have shared many cold bottles of beer and plates of my favorite pulutan: Chee de Mesa, Willie Castro, Roman Javier and Marcel de Leon.

Thanks also to Marilyn Espino, who kept track of all these recipes and organized and scheduled the important activities related to the creation of this book. Special thanks also to Rafael R. Zulueta and Dolly Dy who took time off to help me with the cover photos.

Ingredients 2 drops liquid seasoning a pinch of anise powder 1/4 kilo dulong 1 pc. carrot, grated 1 stalk leeks, chopped 1 egg, beaten 1/2 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 1 cup oil 1/4 pc. banana leaf cut into palm-sized squares Procedure In a small bowl, combine liquid seasoning and anise powder. Marinate dulong in the mixture for 10 minutes.	2. Mix together all the ingredients (including the dulong but except the oil and the banana leaf) until well-blended, but take care not to crush the delicate dulong. Sinamak Dipping Sauce Combine the following in a bowl and mix well: 1/2 cup vinegar 1/ tsp. patis 1/2 tsp. finely chopped garlic 1 pc. siling labuyo, finely chopped 1/4 tsp. finely chopped ginger 1/4 tsp. finely chopped onion
The Chef Says: Make sure you clean the dulong well before marinating. You may also use small shrimps or alamang.

Ingredients Cooking oil 2 blocks tokwa 2 tbsp. garlic 3 tbsp. vinegar (Del Monte) 2 tbsp. soy sauce a dash of liquid seasoning 1 tsp. chicken powder 2 tsp. cracked black peppercorns 1 tsp. chili-garlic paste	Procedure In a pan, heat oil and tokwa till golden brown. Set aside. In another pan, heat oil and saut garlic. Add vinegar, soy saue, seasoning, chicken powder and peppercorns. Do not stir until the mixture boils. Remove from heat. Heat a hot plate. Arrange tokwa squares on the plate, then pour the sauce over them. Serve.
The Chef Says: You may try other bean curd varieties for this dish. Experiment with tastes and textures.

Ingredients 1 egg white 1 tsp. onion powder 1/2 cup all-purpose flour 1/2 tsp. salt 1 cup oil for frying 1 bundle kangkong	Procedure In a small bowl, combine egg white, onion powder, flour and salt. Mix well. Heat oil in pan. Dip kangkong leaves in batter, then fry until crispy. Serve with Sour Cream Dip.
The Chef Says: Ive tasted a version of this dish with an addition of guinamos na bihod or salted fish eggs from the Visayas. Its worth experimenting on.	Sour Cream Dip Combine the following ingredients in a small bowl then mix well: 1 tsbp. finely chopped shallot 4 tbsp. sour cream 2 tbsp. mayonnaise 1 tsp. liquid seasoning

Ingredients 1/2 kilo shrimp 2 cups oil For the batter 1/2 cup all-purpose flour 1 egg 1/2 cup beer 1 piece rice saba, mashed 1/2 tsp. salt 1/2 tsp. pepper	Procedure Combine all the ingredients for the batter in a bow. Mix well. Heat oil in pan. Dip the shrimp in the batter one by one, then fry till golden brown. Serve with Honey-Mustard Sauce. Honey-Mustard Sauce Combine the following ingredients, then mix well: 2 tsp. honey 1/2 cup Japanese mayonnaise 1 tsp. water 1 tsp. mustard a pinch of salt
The Chef Says: These fritters go well with a plate of potato fries. Try making them with fish instead of shrimp.

chicken ass

Ingredients 1 kilo chicken asses, cleaned and butterflied 15 pcs. barbecue sticks For the marinade 3 tbsp. banana catsup 9 tbsp. 7-Up 1 tbsp. oyster sauce juice of 8 calamansi 3 tbsp. brown sugar 1/2 tsp. salt 1/2 tsp. pepper 3 tbsp. pineapple juice 1 tbsp. anisado wine	Procedure Butterfly chicken asses. Combine the ingredients for the marinade in a bowl. Marinate chicken asses overnight in the mixture. Skewer chicken asses with barbecue sticks.
The Chef Says: Choose the largest chicken asses for your barbecue. Make sure you remove the yellow musk glands.

jumping salad