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Global drinking | Philippines
Get your Phil
PUB-GRUB GLOSSARY
PULUTAN (POOH-LOO-TAHN)
Lumpia Shanghai at the Queen-Albert’schicharon (chee-cha-ROAN) Pork (baboy) or chicken (manok) skin fried crisp, served with seasoned vinegar or bagoong, a fishy, salty condiment made from fermented anchovies.
chicharong bulaklak (chee-cha-ROANG BOO-lock-lock) The Filipino counterpart to Southern chitterlings, these are large square pieces of deep-fried pig intestines.
lumpia Shanghai (LOOM-pee-ah SHANG-high) Small rolled pastries stuffed with a mixture of pork, scallion and egg, deep-fried then served with sweet-and-sour sauce.
mani (MAH-knee) Boiled in-shell peanuts salted and spiced with garlic.
sisig (SEE-sig) A pig’s head is first boiled, then chopped up, grilled and fried with onions. Served with kalamansi (a small citrus fruit) or chili.
Time Out Chicago / Issue 157 : Feb 28–Mar 5, 2008
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This article is great!! it really makes you want to go and karokie at one of the bars listed...and bhave something fried. It's good to know there are good inexpensive eats around.