Comments on: Fat, Salt, Protein & Bliss – Assorted Chicharon & Peanuts

By: JOEY

JOEY — Sat, 14 Jul 2007 07:09:21 +0000

You should try our chicharon bituka. Ours is grease & oil free.One will not get that sensation of oil ozzing all over your mouth when you bite on it.Upon looking at the container you will notice that there is no oil at the bottom.It has been inverted and brushed clean 3X over leaving you clean tasting chicharon bituka ( without the guilt !!!). You can get ours at the Salcedo saturday market & legaspi sunday market both in Makati

By: teny

teny — Fri, 09 Mar 2007 04:25:10 +0000

I just love this article. It started with ornamental plants and ended with chicharon bulaklak… :)

By: Marketman

Marketman — Sat, 03 Mar 2007 07:32:09 +0000

NYCMama, yup Cherry is STILL there and so are the Majestic Ham, Siopao and chicharon bulaklak vendors! Yikes, we are showing our AGE!!! Mila et al, I love chicharritos… Betty Quon, how kind of you to offer…thanks! Jules, you MUST MUST patent that chain of events for your snacking extravaganza…omigosh, that is OUTRAGEOUS!

By: jules winnfield

jules winnfield — Sat, 03 Mar 2007 06:48:21 +0000

iligan’s chedeng peanuts are somehow yummy and tasteless at the same time. the thing is they don’t really taste like much to me, but dang! i can empty that little brown paper bag in nanoseconds, before i can even taste it! then i want to have some more… i don’t get it.

my killer chicharon movie snack: i buy 100 grams each of chicharon bituka and bulaklak, and 50 grams chicken skin. i get the small pack of chicken skin and squeeze it tightly to grind them crispy babies into bits, like bacon bits. i combine the bituka and bulaklak in a bigger bag and pour in the skin-bits, add some iodized salt and a splash of vinegar (i would actually mist-spray the vinegar if i could). i close the bag and shake it like a polaroid picture(Ã¼). now, the chicharon cart doesn’t have calamansi, so i go to the foodcourt where they give it out. i squeeze half a clamansi into the bag and shake that bag some more. to go with this, i have a hot tazo tea (from the nearest ‘where else’ coffeeshop) where i squeeze in the remaining half of the calamansi. i say a quick prayer, then walk in the dark moviehouse…

instead of ‘chicken hair’, can’t we just think of them as ‘fried down feathers’… yummmmm….

By: allen

allen — Fri, 02 Mar 2007 09:39:45 +0000

I like Susana peanuts sold pre-packed in microwaveable containers, sweet and salty with a hint of spice. Favorite chicharon is Lapid’s Freshly Popped. I’ve tried the chicken skin chicharon, tasty but quite hairy hehe. I remember my mom using chicharon bulaklak for dry dinuguan… really yummy!

By: Betty Quon

Betty Quon — Fri, 02 Mar 2007 07:10:47 +0000

I am a novice gardener but I enjoy experimenting or growing out of the ordinary produce. Last year I experimented with growing square watermelons and I was successful! If you would like to plant herbs like basil thyme of even fennel bulb, I would be more than happy to send you seeds through my sister. She goes back home often. I also have seeds for the world’s largest and sweetest onion called Kelsae Giant. Let me know what other vegetables or herbs you are interested in planting.

By: joey

joey — Fri, 02 Mar 2007 02:58:30 +0000

How nice to hear of all those herbs growing here! You’re right of course, costs an arm and a leg, but just knowing we can grow them here…good sign…

Oof! I love those little stalls that sell all manner of chicharon! I was really into bituka (baboy) for a while…deadly habit. Also chicken skin, which I like to refer to as “chicken chicha” :) If you can’t get into them in a big way, count yourself lucky. I dread to see what my insides look like (shudder)…but just can’t stop!

By: mila

mila — Thu, 01 Mar 2007 23:52:53 +0000

Ivyjelly’s recommendation of the Chicharittos chicken skin chicharon is a good one. I also tried their fish skin (I think they use bangus) chicharon; reminded me of a Thai snack using salmon skin. Ivyjelly, the Chicharittos stand in Market!Market is there, at least as of last week.

By: MRJP

MRJP — Thu, 01 Mar 2007 20:26:34 +0000

When I was first introduced to bituka chicharon by my classmates in college, I was terrified just to look at it. I didnt grow up eating bituka of any animals because my family just didnt eat it. So I never had any until I went to college. But my classmates got me hooked to it and since then I always liked chicharon bituka. But my parents always discourage me from eating it because, they say, what if it was not cleaned thoroughly before it was cooked. I like it anyway. I probably cooked it myself if I knew how. Or maybe not, just the thought of cleaning the bituka makes me nauseous already.

By: NYCMama

NYCMama — Thu, 01 Mar 2007 14:45:23 +0000

As a child, we were lucky enough to live in between Unimart and Cherry Foodarama. If I had a food blog, each place warrants at least one post on the food you can buy apart from the groceries (meaning outside the groceries’ cash registers.) I left Manila 22 years ago — but way back then, Cherry was where we went for the best chicharon bulaklak. I can’t believe that they are still there (not sure that they are the very same vendors!) but this post sure brought me back! For that matter, I can’t believe Cherry is still there! Is it still pretty much the same size? It was always crowded way back, because they had really well priced groceries!