Pinoy crispy dishes, ihahain sa 'Pinas Sarap'

#PSCrispyDishes

Sa bawat kagat sa malutong na balat, matitikman ang sarap ng crunchy goodness ng crispy fried dishes! Ngayong Huwebes, samahan si Kara David tikman ang kakaibang sarap ng mga paboritong crispy dishes nating mga Pilipino at alamin ang kasaysayan ng pagpiprito sa Pilipinas.

Tuwing may kasiyahan gaya ng fiesta o kaya naman ay simpleng bonding ng magkakaibigan, isa sa paboritong pulutan nating mga pilipino ang crispy pata!

Dahil sa malutong nitong balat at malambot at malinamnam na laman, perfect na partner daw ito ng inuming nakalalasing. Pero alam niyo ba na ang crispy pata bago maging pulutan, inimbento at unang inihain bilang ulam ng isang teenager?

Bukod sa Crispy pata, isa pang paboritong pulutan natin ang crispy ulo. Hindi raw pinapansin ang ulo ng baboy noon. Para hindi masayang at mapakinabangan pa, pinirito ito at pinalutong para gawing masarap na pulutan. Pero hindi lang daw pata at ulo ang kayang pasarapin kapag ipinirito, pati na rin ang laman loob gaya ng Crispy chicharon bulaklak at bituka.

Sa Bocaue, Bulacan, may kakaibang crispy goodness silang delicacy. Imbes na pata o ulo, mammary gland o suso ng inahing baboy ang kanilang piniprito, ang crispy sinuso.

Tutok na sa pinakamasarap na programa sa telebisyon, ang Pinas Sarap  ngayong Huwebes 10:15PM sa GMA News TV Channel 11!

ENGLISH VERSION

The crisp in every bite will be experienced as we show the crunchy goodness of crispy fried dishes! This Thursday, join Kara David as she tries out the unique taste of Pinoy’s favourite crispy dishes and get to know the history of frying in the Philippines.  

In every fiesta, or a simple bonding with friends, one of the favourite appetizers and dishes is crispy pata (crispy pork leg). Because of its crispy skin and soft and tasty meat, this is a perfect partner when drinking alcohol. But do you know that crispy pata was first invented as dish for a group of teenagers?

Aside from Crispy pata, another favourite appetizer is crispy ulo (head). In the olden time, pork skull was ignored. People thought of ways to make a pig’s skull useful, they started frying it and serve as appetizer. Even the innards of the animal were cooked later like the Deep Fried Pork Mesentery ( chicharon bulaklak) and intestines.

There’s a unique crispy goodness found in Bocaue, Bulacan that serves as their delicacy. Instead of pork leg or skull, they use the mammary gland part of the pig to fry. They call it crispy sinuso.

Please watch the yummiest food program on television, Pinas Sarap this Thursday, 10:15pm on GMA News TV channel 11!