Chicharon bulaklak is traditionally a finger food eaten whilst drinking ice-cold beer with friends. The Chicharon Bulaklak is made from pork intestines which are boiled and then deep-fried until crispy and crunchy and inflated to look like flowers, hence the name bulaklak, Tagalog word for flower.
Chicharon bulaklak is best eaten only on special occasions as it can be frighteningly full of fat which can heighten your blood pressure if you are already suffering from hypertension.
This is really unfair as the chicharon bulaklak is such a delicious treat especially when dip in garlic vinegar with chilli. This is definitely one of those delicious treat that are not good for you. 🙁
Chicharon Bulaklak
Get the pig intestines from your butcher.
Chicharon Bulaklak, by Cristy Miclat
Ingredients:
1 kilo intestine
1 tbsp sea salt
1 large bottle of vegetable oil for deep-frying.
2 bay leaves
4 cloves garlic
1 heap tsp whole black peppercorn
4 cups water
How to prepare:
Clean the pork intestines thoroughly.
Using a large high wall stew pan, boil the intestine with the water and sea salt over high heat. Boil until the water has evaporated.
Fish out the bay leaves and discard.
Pour the vegetable oil into the pot, it should not be more than three-quarter of the pan, reduce the heat to medium-high. Add the garlic and stir the intestines to ensure that it is fully coated in oil.
Leave to fry the intestines until they have turned golden brown.
Remove them from the pan and into some kitchen towel to absorb some of the oil.
Serve as soon as it has cool down.
Enjoy with a bottle of San Miguel.
Chin chin