Hosting a party soon?
We all want to be that friend who hosts the best house parties, for the most part it’s having the best (or most) booze, but a secret weapon to have at every party is a good roster of pulutan to pair with all that liquor. From crunchy lumpia to meaty kikiam, these recipes will surely make for a memorable inuman with your friends!
A classic inuman dish – if you’ve never made this at home, you’re definitely missing out. Pork maskara and liver (optional if you’re not a fan), onions, soy sauce, and an array of spices make this a sure crowd pleaser at any gathering. Pair it with your favorite beer and dig into this Pampanga staple.
BAKED MUSSELS IN TABA NG TALANGKA
Need something rich to cut through that alcohol? This seafood dish this will surely satisfy. A pairing of mussels and taba ng talangka can’t get any better with this salt of the sea dish which makes for a good contrast against any drink you may have – Plus, it makes for a good chaser for shots.
PORK AND MUSHROOM EMPANADA
This recipe takes a little bit more work but it’s well worth the effort. Impress your barkada with some home cooked empanadas filled with juicy pork and mushrooms; you also get extra bragging points for that homemade empanada dough.
CHICKEN SKIN CHICHARON
Healthy? No. Delicious? Definitely. Crunchy and salty form a perfect marriage with this chicken skin chicharon recipe. You can even customize it with different flavors such as powdered cheese, nori, and even BBQ sauce.
SPICY SALMON DYNAMITE STICKS
Deadly and delicious! Add some salmon to the classic dynamite and you get a new snack that will have your friends salivating at the mere sight of it. Cream cheese, siling haba, and fresh salmon – By the end of the night, you’ll surely have your guests begging for this recipe.
FRIED CHINESE LUMPIA
Is it really a party without lumpia? This classic pulutan is as straight forward as it is delicious. You have ground pork and vegetables stuffed in a deep fried wrap paired with a tangy dip, you can’t go wrong with this dish!
KIKIAM (NGO HIONG)
Street food has always been a loyal companion to any inuman, and this kikiam recipe is so easy you’ll never have to buy pre-made ones ever again. Serve them sliced on barbecue sticks for that added tusok-tusok feel.
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