Nothing beats deep fried pulutan (finger food) during the holidays. These two especially go well with Canadian whisky. This deep fried shrimp below is dipped in beer batter for the extra taste, before each one is lovingly pan fried in a pool of olive oil.
This next one is crispy pata or deep fried pig knuckles. Pre-cook the portions first before deep frying in a pot of olive oil to ensure it is cooked well done. As usual, the secret afterwards is in the sukang pinakurat or highly spiced vinegar as mentioned in this earlier post http://www.lutongpinay.com/2013/01/crispy-pata-for-pulutan.html.
Make sure you keep your lifeline medical alert device close by before you dig in. Just saying.
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